Day 10

What's on the menu:

Fried flounder fillets
Homemade slaw
Hush puppies

My husband goes to Chesapeake Bay fishing for flounder several times a year. He cleans and fillets them when he gets home, and then I freeze them.

Fried flounder fillets

I soak the fillets in buttermilk for several hours before cooking. I drain off buttermilk, season the fillets with salt, pepper and bay seasoning. I dredge the fillets in House-Autry seafood breader and then drop them into a large frying pan of hot grease.

Do not drown the fish in grease. I usually fill the pan about 1/8 full.

Fry the fillets until golden brown and drain.

Homemade slaw

I cut a cabbage into quarters, cut out the core and wash. Then I grate or use food processor to cut up cabbage. Pour grated cabbage into a bowl.

Into bowl with grated cabbage ( I use two quarters); add 1 TB regular mustard, about 1/2 cup of mayonnaise (I use Dukes), 1 TB sour cream. Stir all this together. Then add salt, pepper and a little sugar to taste.

Hush puppies

I use House-Autry hush puppy mix in a bag. Directions are on the bag. I just add water.

I like to mix up the hush puppy batter before I start frying my fish. I fry the hush puppies in a separate pan when the fish fillets are almost ready to come up. Drain.