My third fish of February was flounder for breakfast. There are places in the world where seafood for breakfast is just breakfast and even in parts of the southern US fish and grits are thing. It was not a something I grew up eating and never developed a taste for it. Having chicken was straying pretty far from the pork parade for me so trying fish for breakfast was a must do this month. I mentioned fish and grits are fairly well known in certain parts of the US but this is not a spot you find it on all the menus. I was confident I’d seen on the menu at Dimas Brothers Cafe here in Seneca so off I went.

They did indeed have a fried flounder breakfast plate that came with 2 eggs, grits or home fries, biscuit or toast. I selected scrambled, grits and sourdough to go with my 2 filets.

Let me address the obviously weird scrambled eggs. They really just chopped up an omelet, it didn’t affect the taste and the yolks and whites were scrambled together but I mean come on, either leave it as an omelet or scramble them while you cook them. Another non-standard but good deviation were the grits. They make them with milk or cream which does make them smoother and creamier than those made with water but also thicken faster. The flounder filets have a light batter and are fried to a crispy golden brown. The fish was light and very mild. There wasn’t much seasoning on the fish so the house made tartar sauce was a welcome addition. The combo turned out better than I thought it was going to. Truthfully the eggs were the weakest link on the plate. The portions were such that I wound up only finishing all of the fish and leaving a bit of the rest and walked out feeling satisfied.

I’m still a bacon or sausage first kind of guy but I’m not going to dismiss the fish out of hand anymore.