Yield: 4 servings.
For the sauce:
Juice of 1 lemon
½ cup mayonnaise
¼ small sweet onion, minced (about 2 tablespoons)
1 tablespoon dill pickle relish
1 tablespoon dill pickle juice
2 teaspoons hot sauce
Freshly ground black pepper to taste
For the fish:
1½ pounds flounder, cut into 4 portions
½ cup all-purpose flour
½ cup self-rising cornmeal
2 teaspoons kosher salt, plus extra
2 tablespoons seafood seasoning
2 cups vegetable oil
4 hamburger or brioche buns, lightly toasted
4 leaves butter lettuce
4 thick slices heirloom tomatoes
For the sauce: Combine all ingredients and season with black pepper. Refrigerate until ready to serve.
For the fish: Place a cooling rack over paper towels. Lightly season flounder with salt on both sides. Mix together flour, cornmeal, 2 teaspoons salt, and seafood seasoning in baking dish. Dip fish into flour mixture and press to coat.
In a large skillet, heat oil over medium-high. Add fish to hot skillet and cook in batches, depending on size of pan. Do not crowd skillet. Cook 3 to 5 minutes per side, or until fish is golden brown and flakes easily with a fork, turning once. Remove fish from skillet and place on cooling rack.
Spread sauce on both sides of bun and assemble sandwich.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
