Flounder 3 Ways

How many dishes are we doing in this

Just three. We're doing flounder three ways. Your hind end is on fire today

I can't keep up with anything that you're saying or doing. Okie dokie

Artichokey. Boom. Come on, Paul. The audience are waiting. Three, two, one

I'll holler for you. I'll holler for you. So, y'all, Michael and I had the most wonderful experience last night

We went flounder gigging. We had a captain gigs out of Bluffton

Beautiful, the moon out, no clouds. You're gigging in water about this deep, and it's so clear

And these flounder bury themselves down in the sand, and the only thing they leave exposed is their little mouth

and, of course, the two eyes that's on one side of their head. And I think out of all the fish I gigged last night

I saw maybe two of them. His vision is spectacular. He can see those two little beady eyes

in all this creek that we're in. Hey, Michael, she just stole your whole story

It's not the first time. Jamie, will you make your mother cook something

Let's cook. I thought I would share with everybody three ways to cook this wonderful flounder

Now, what I want you to do is salt and pepper this fish

Salt and pepper? How about you cut his head off? Well, if you want to now. When I score mine, I'm going to leave his head on because I think it's just pretty

All I'm wanting you to do right now is salt and pepper and coat it

Massage him with that Dijon mustard. All right, Jamie, you and I are going to come over here and score this flounder

Awesome. Take a stiff piece of paper, and you can use that

This just makes sure that it's nice and scored evenly, because these fish can be kind of slippery

All right, now see how I've scored that, and it kind of looks like diamonds

Michael, what are you doing? I'm doing my flounder and sauteing it. No, you're not

You're going to deep fry it, and you're going to coat it with mustard

Michael has chosen to cut the head off of his flounder. We're going to flour, and then we're going to deep fry him

All right, now, Jamie, if you would salt and pepper your fish

Sure. All right, so we need to find a big bowl, Michael

and put our flour in it so you can flour that and drop it

You just want regular flour in there? Yes, baby. Have you salt and peppered your fish

Your... Okay, I'll do it. The hind end is on fire today. I can't keep up with anything that you're saying or doing

Okay. You can't think something and expect me to have it done

I thought you could read my mind. I really wouldn't want to if I could, Mom

There we go. Look at him. What I want you to do, son, is start beating these crabs

How do I have to do that? Because we're going to take this and stuff it in this

So that'll be floundered three different ways. All right I think I going to take some cream cheese y I got a little butter OK

I just put a little butter. Talking about thinking on your own, what I'll do next

All right, coat him in that flour, Michael. That's what I thought. I wasn't sure

Yeah, coat him in that flour and then drop him. All right, so I've got a jalapeno, because Michael loves

hot stuff. So this looks good. Can you think of anything else

I should put in this, Jamie? I think I'm about ready to

drop mine in the deep fryer. Easy man there, Michael. Put a little

paprika in there for color. Easy man there. See, I think with his head he may not have fed

I think I'm going to put a little garlic in it. When you take yours out

we'll drop the crispy score Uh-huh. I'm fixing to cut the tip of my gloves off

Okay, what you want to do with this? All right. I want this in our cream cheese, but, son, blot it dry

because I don't want any water going in cutting our cream cheese, okay

Hey, Paulie, you remember you told me a story once, one of your first dates with Michael, you remember that he was the man for you

because he broke up the crab for you and fed you the meat? Honey, listen, the second time I ever laid eyes on this man, y'all

Well, let Michael tell the story. Okay, you tell it, Michael. Gordon wants to hear your version

Right after Paul and I met, I called her and I said, I've got a bushel of crabs

Would you like to come over and have some boiled crabs? She said, yeah, she'd love them

So we did boiled crabs, a whole bushel. I could pick crabs for all three of us

and eat crabs quicker than one person could eat crabs. I picked crabs, fed Paula, and ate

And she said it was the first time she'd ever been full

It's the first time I've ever been full on blue crab, y'all. Every bite I ate, this man put into my mouth

And I said, I think I might like him. All right, we need some bacon, son

Now, I'm going to salt and pepper this filet. All right, how's your..

You've already taken it out. Yes. I just don't believe that's done

I should have known. You were thinking on your own again, weren't you

I know it. When will it be ready, Paula? One minute. He's not floating all the way

Now, see, mine will cook quicker because I've scored him. All right, would you do me a favor

Yes. Would you... Cut his head off. Let's see. No! No, no, no

I don't like my food looking at me. I just want to do a little milk on it

Uh-huh. Just to wet him down so that flour will stick. Just rub him down, give him another massage

Joby, what are you doing? Remember when you asked me for bacon five minutes ago

Yes. Here we are. All right. We gonna call him done now

This is what we gonna do, son. We gonna take your filling

and we gonna just roll him nice and putty. Yum. All right Now you wanna kind of put that on at an angle that first piece

So when you come back around, it'll tuck that end down. You see what I'm saying

OK, now I'm just going to brown my skillet hot. Now I'm going to put a little paprika on it

Thank you. Well done. And just to give it a little head start, good thinking, right

since the oven don't work. We're going to put this in a hot oven, 400 degrees

And we'll let it cook for about 15 minutes. It won't take long. We just want the bacon done

And that bacon is going to moisturize. See, we want to cook it quick, because we don't want

our cream cheese melting. We want that to be a nice chunk in there

Do you want me to do it? No! All right, so you know what, Jamie

Now you know what we got to do? I really, Mama, have no idea

All right. We're going to make a sauce, because every crispy scored flounder

they do a sweet sauce on it. Sweet sauce. So what I'm thinking is..

This is kind of how it's always been. Mom thinks about stuff, and instead of delegating anything

she does it all, and you're just continually trying to play catch-up

And then at the end of the thing, Mom says, I'm so tired, I had to do everything

That is the way I teach, and I'm standing here like this. Okay, take that, son

Okay, I got this. Okay, put about a couple of tablespoons of butter

Now what? Here's some brandy. I don't normally cook with liquor, but that's all right

Brandy's the one that catches on fire, isn't it? It is. All right, this is the red pepper jelly, and I like this

So what we're going to do is, Michael, you can pour like a tablespoon of brandy in there

Tablespoon. Yeah, let it burn your eyebrows. All right. Boom! You make me so mad

Now, I'm not kidding, because I'm using something I ain't used to

He does that to me all the time, y'all, and it makes me so mad

Paula, what are you going to do with the brandy butter sauce? Oh, his tail broke. He was too long

She's going to cut his head off. What are you going to do with the sauce, Paula? Tell us

I'm going to put him on top of that, my broke flounder. So that's red pepper jelly, butter and brandy

All right, here's our mustard fried flounder. That's good jelly. Isn't that delicious jelly

Oh, yeah. All right, do we have a hot oven? Yeah, do you want me to put it in there

Okay. Thank God for Abby, y'all. Thank God for food stylists. Yes, give Abby a hand

Burn that sucker up, baby. Okay. All right. There you go. Look at that beautiful fish

How pretty. All right, so now I want to just chill this a little bit

I want some substance for my sauce. So I going to take a peach Son would you help me peel another peach please Sure I like to drop my peaches down in hot water and get them to go in

Look, I think I'm going to take that. Okey-dokey artichokey

This is the most beautiful scored flounder I think I've ever seen. Mikey, you did excellent. Oh

I smell the hair on my hands burning. That's enough. Jamie, was she bossy like this in the kitchen every day

Oh no, she's so sweet and pure and reserved. I don't know who this is

I was fighting for our lives, y'all. That has been the biggest challenge

as our business has grown, is for any of the three of us to figure out how to let somebody else do something

When I got that call from Oprah, y'all, asked me to come up there, you know, my first reaction was

I can't leave this restaurant. But you know what? I left, and it was as good a shape when I got back

Let's come bring it on the brawler. All right, so what we're going to do now

Oh, yeah. Ha-ha! Now, you know you like that bath better than you did that when you was staying in

And you can cover the tile thing. No one will know. Their tail is my favorite

You're a strange woman, Paula Deen. What do y'all think? Mm. That is good

Thank you, son. That sauce is so good. Thank you. It's good, right

Doesn't get much fresher than that, huh? Mm-mm. Everyone in the audience is, like, salivating

Oh, oh, oh, oh, oh, oh. Look a bear. Oh. Look a bear, look a bear

Oh, this is delicious. Oh, y'all. Paula, taste this one's a little overcooked

It most certainly is not. I know good and well it's not

Oh. It's... Isn't it? I kind of like the sauce. Oh, this sauce is incredible

So don't forget, you can go to the Paula Deen Network and find the vegetable skewers and the avocado salad

that would be delicious with this, and it would make it... Look, Michael's going, mm

Mm. Which one's your favorite? Either that one or that one. I'm gonna let y'all decide. Beautiful

And then I want y'all to tell me which you like the best. If you're a fish eater and know what you're doing

I'd go for that piece right yonder. Y'all, get up. Y'all, get up and come up here

and try these. The best part, suck those bones, honey, because fish fat develops around the bones of the fish

And that's why we leave the bone in our fish, because when you cook it, that's where all the fat is

Which was your favorite? Okay, so far, the stuffed, the rolled stuffed flounder

The scored. The scored. They like the sauce. Yay! It sounds like all three are a hit, y'all

I can't wait to go back gigging. And the next trip, I want y'all to go back with me

It is loads of fun, and you yourself can experience the art of gigging