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3 or 4 lg. flounders (3/4 to 1 lb.)
Salt to taste
1 stick butter
STUFFING:
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1 c. crab meat
2 tbsp. bacon drippings
1 med. onion, chopped fine
1 shallot, chopped
2 cloves garlic, minced
2 tbsp. celery, chopped
2 tbsp. bell pepper, chopped
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. thyme
1 tbsp. parsley, chopped
1 egg
3/4 c. bread crumbs
Have the butcher slit a big pocket in each fish.
Place generous amount of stuffing (made by sauteing vegetables in drippings
then mixing with remaining ingredients) into each slit. Melt butter in pan
or pans to lay fish, not overlapping. Place fish dark side down, then flip,
this butters stuffed side, too. Bake at 375 degrees or 400 degrees covered
for 30 minutes. Uncover last 5 or 10 minutes.