For the grits:
3 cups heavy cream
3 cups water
1/4 pound butter
Salt and pepper to taste
1 cup stone-ground grits
Heat cream and water to a boil. Add butter, salt and pepper. Slowly add grits and reduce heat. Cook 20 minutes, being careful not to scorch mixture.
For the fish:
1 large red onion
8 slices of applewood bacon
Fillet of flounder
Salt and pepper
2 tablespoons flour (or seafood breading)
Vegetable oil for frying
1/4 cup capers
Julienne one large red onion. Chop bacon and saute in pan until cooked; set aside.
Salt and pepper both sides of the flounder fillet. Dredge in flour seasoned with salt and pepper, or seafood breading if preferred. Pour vegetable oil into a frying pan to a very shallow depth.
Heat over medium-high heat until oil is hot enough to sizzle the fish. Place fish in pan and cook about 2 minutes on each side until golden brown, adding onions and capers to the pan when you turn the fish.
When fish is ready, sprinkle cooked bacon into the pan.
On a plate, place fish over a mound of grits and spoon bacon/onion/capers medley over. Serve.
Steve Stone has served as executive chef of 82 Queen for 15 years.