Sunday Dinner this week is fried flounder with lemon-butter shrimp sauce, I used to make this long ago and I had forgotten how good is until I made it again. To accompany the flounder, I had English peas that I had shelled myself last spring and put in the freezer. Delicious when I cooked them, even after so many months. A baked potato with sour cream and butter is always a good accompaniment, and a combination salad is as Southern as it gets. And, you know that it’s not Sunday Dinner without dessert! There is a big beautiful cake in the photo below, and it’s just for you.

What can I say other than this little ditty of a dish is absolutely wonderful if you like flounder and shrimp. It’s also a great Sunday Dinner for two. You just need as much shrimp as you’d like and two large pieces of flounder. See the recipes below, for a delicious dinner.

Flounder

2 large flounder filets

1 cup flour

salt and pepper to taste

1 egg, beaten

1/2 cup milk

Oil for frying

Prepare the wash by adding the egg and milk together in a dish that accommodates the size of the fish. On a plate, add the flour, salt and pepper. Dip the fillets in the egg, milk mixture and then in the flour. When the oil is ready according to the instructions below, add the flounder.

Place a skillet that is large enough to hold the flounder over medium high heat. Add oil to a depth of about 1/2 inch. When the oil starts to look like heat waves, add the flounder, brown on one side and then the other. Remove to paper towels to drain.

Lemon-butter Shrimp Sauce

1/4 stick butter

10 shrimp, peeled and deveined

3/4 teaspoon Worcestershire sauce

3/4 teaspoon lemon juice

3/4 teaspoon tarragon vinegar

1 1/2 teaspoons drained capers

In a small saucepan, over medium heat, add the butter and melt. Add the shrimp, and cook until the shrimp are pink. Add remaining ingredients, stir. When hot, divide into two servings and add to the top of the fried flounder.

 

Carrot Cake with Cream Cheese Icing

This cake is out of this world delicious. I wish I could take credit for the recipe, but the only thing I can say is that I didn’t add the pecans to the cake, but instead added whole, toasted pecans to the top of the cake. If you will go to the King Arthur Flour site, you will find this delicious cake recipe. I’m telling you, this cake is delicious!

Have a beautiful Spring Sunday and enjoy!