FISHING ON THE LADY LAURIE, Red Snapper opening, June 2011 - laurieandcicero
On Wed. evening, after fishing for Red Snapper, we cooked a very nice Flounder that Roger had gigged the night before.  We did it in an oriental style, seasoned, rolled in corn starch, popped into the wok to fry until crispy, but still most inside.  Laurie whipped up an oriental barbeque sauce to go with it.  That was topped with a crab meat dressing.  Laurie had caught the crabs a few days before in our traps in Grand Lagoon.

On Wed. evening, after fishing for Red Snapper, we cooked a very nice Flounder that Roger had gigged the night before. We did it in an oriental style, seasoned, rolled in corn starch, popped into the wok to fry until crispy, but still most inside. Laurie whipped up an oriental barbeque sauce to go with it. That was topped with a crab meat dressing. Laurie had caught the crabs a few days before in our traps in Grand Lagoon.