Deep-Fried Flounder

February 2, 2015 | Vanda Lewis

No cooking method except deep-frying results in such a contrast of a crispy outside and tender inside. Just see how much seafood is fried, not only at home, but also in restaurants. Many an eatery has built a lasting reputation on the basis of “Calabash” cooking — the fried seafood named after the Carolina location. Mariner’s Menu shares a recipe for Deep Fried Flounder.

Nutrition Leaders: Mary Dudley Price

January 21, 2015 | Vanda Lewis

The seafood Mary Dudley Price remembers from her childhood in Tarboro and Raleigh came in cans or was salt-preserved. “Only oysters could be had fresh, and they were ladled out from large tins into quart and pint cardboard containers such as were used later to haul goldfish home from the store,” says Price. Every now and then when her family got hungry for oyster soup, she and her sister, Josephine, would head from their Oakwood home down New Bern Avenue in Raleigh to a little “mom-and-pop” grocery for the fresh, juicy shellfish.

Flounder with Fresh Mushrooms in Parchment

January 5, 2015 | Vanda Lewis

Parchment can be cut into rectangular or oval shapes. But the classic pattern is a heart shape. Mariner’s Menu shares a recipe for Flounder with Fresh Mushrooms in Parchment. Mariner’s Menu shares a recipe for Flounder with Fresh Mushrooms in Parchment.

Savory Shrimp in Parchment

December 15, 2014 | Vanda Lewis

another fresh seafood idea Note: We used  rectangular-shaped parchment for this recipe. See Flounder with Fresh Mushrooms in Parchment for instructions on how to cut the parchment and wrap the fish. Using parchment is a…

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Parmesan Snapper in Parchment

December 1, 2014 | Vanda Lewis

another fresh seafood idea Note: For this recipe, we use aluminum foil. Foil can be used the same way as parchment paper, but it doesn’t create the same visual effect. See Flounder with Fresh Mushrooms…

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