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Whole Crispy Flounder with Apricot Shallot sauce

If you are ever in Charleston, you absolutely need to check out Anson Restaurant in Downtown. Sitting in its current location for over 30 years, Anson operates an eclectic menu which offers some great spins on traditional southern foods.

The Anson menu has so many incredible offerings, but one of my favorites is their Whole Crispy Flounder. It has been offered since opening day and its easy to know why. The dish is a very exciting combination of crispy skin, soft, fluffy meat and a sweet sauce, with just a touch of heat.

If you have never seen a flounder, they are a super weird fish. They lay flat on the sea floor, so both of their eyes are on the same side of their head. Growing up in New Zealand, spear fishing for Flounder was a common event and it has easily been a decade since I had eaten it last.

There aren’t very many recipes on my website that aren’t smoked, but this one is too good not to include. It is my take on the famous Anson dish and I highly recommend cooking this with the sauce, as it really does take this recipe to the next level.

If you don’t live near the ocean, check out some online Fish mongers to get some sent to your house. I will link a couple here. I don’t have any kind of agreement with these businesses, but at the time of writing this blog post, they offered the best Flounder available online.
The Fresh Lobster Company Citarella The Shrimp Net

Check out the recipe below


  • 2 (1 lb.) whole flounders, cleaned, heads removed (do not filet)
  • 3 heaping T white corn meal
  • 3 heaping T. all purpose Flour
  • 1/2 cup Vegetable oil
  • Garlic Salt and pepper to taste

    Apricot shallot sauce

    • 1 Cup apricot preserves
    • 1 t ground mustard
    • 3 T water
    • 1 t soy sauce
    • 1/4 t fresh ginger, minced
    • 1 shallot, finely diced


1. In a medium sized saucepan, on a low heat, add shallots and cook until translucent. Add remaining sauce ingredients and cook until well incorporated and sticky.
2. In a large cast iron skillet, add 1/2 cup of vegetable oil and heat to 375º.F
3. Score the flounder on top surface in large X's, approximately 1 inch wide. Lightly season the flounder on both sides with garlic salt and pepper to taste.
4. On a large, flat plate, mix corn meal and flour together. Dredge flounder in mixture on both sides.
5. Place in skillet and cook for 3 - 4 minutes on one side, flip, then 3 - 4 minutes on the other side until done.
6. Immediately before serving, pour a generous serving of the apricot sauce onto the top of the flounder, keeping the remainder as a dipping sauce.

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Smoked Chicken halves with Alabama White Sauce


  • 2 Whole Chickens
  • Salt & Pepper to taste
  • 1/4 Cup Olive Oil
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Distilled white vinegar
  • 1 t Lemon juice
  • 1 t Prepared horseradish
  • 1 T Black pepper
  • 1 t white sugar
  • 1/2 t Kosher Salt
  • 1 pinch Cayenne Pepper


  • To start, begin by splitting your chickens in half. Remove the backbone of both chickens, as if you were spatchcocking, Then use your kitchen shears or a sharp knife to cut down the breast bone, separating both sides.
  • Preheat your smoker to 300F and add your favorite fruit wood. I always like cherry wood for poultry as it is nice and sweet and gives a great color.
  • Lightly season both the skin side and meat side of your chicken halves, before placing meat side down on your smoker. Smoke for approximately one hour
  • After smoking for the first hour, lightly mop both sides of your chicken with olive oil, before flipping skin side down. Liberally season the meat side of the chickens with cracked black pepper.
  • Continue to smoke for about another hour until the chicken hits about 180F between the thigh and the chicken leg. Test the doneness of the chicken by gently twisting the bone of the drumstick. If it twists easily, the meat is ready to serve.
  • While the chicken cooks, prepare your Alabama White Sauce. In a large bowl add all ingredients and whisk together until well incorporated.
  • Once the chicken is ready, remove from the heat and allow to rest for 15-20 minutes. Dip the chicken into the Alabama White until it is sauced on all sides before carving into pieces.
  • Serve the chicken with extra sauce on the side for dipping.

Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.