No Honky Tonk Bars in the Ace Basin
There are no neon signs or tourist traps in the ACE Basin- just salt air, ancient oaks, and the best fried shrimp you've ever tasted.
Roll the windows down, rest one arm on the wheel, and veer off Hwy. 17 onto Hwy. 174. As you head toward Edisto Island, you’ll enter the heart of the ACE Basin—a landscape defined by vast marshlands, palmetto-studded live oak hammocks, and the tea-colored waters of cypress swamps. This is the land of forgotten places where time slows down, seafood is world-class, and traditions refuse to be hurried.
Among these treasures sits a simple cinderblock shack with a giant crab painted on the side: Flowers Seafood. The catch is so fresh it still smells like the Atlantic.
Here, Vincent Flowers and his family have been hauling in the bounty of the coast for generations. It’s a no-frills eaterie where freshness is the only currency that matters. When you arrive, be sure to order the garlic-steamed crab and claim a spot at the picnic tables out back. You’ll know the quality the moment you catch the scent; true shellfish should smell like the ocean—clean and briny, never “fishy” or sharp with ammonia. No foreign shrimp served here.
As you wait, the air fills with the aroma of sizzling shrimp and seasoned fish. There is something unmistakably superior about seafood just off the boat. The shrimp are sweeter, with a delicate crunch from a light, golden breading that lets the natural flavor lead. It is “coast-crispy,” salty, and deeply satisfying.
Pro-tip: Soft shell crab season is fast approaching. Keep an eye out, as Flowers will soon be serving those classic, flavor-packed baskets.
If you want to bring a taste of the island home, step into their market. Whether it’s flounder fillets or whole shrimp, you’re getting fair prices and unmistakable quality from a family that knows these waters better than anyone.
Below, I’m sharing how to recreate that “dock-to-table” magic in your own kitchen.
Everything is cooked while you wait.
If you decide to take some home, whether it’s fillets of flounder or whole shrimp, step inside their market for fair prices and unmistakable quality. This family has been fishing the waters around Edisto for decades, and their knowledge shows in every meal they serve. And below, I’ll tell you how simple it is to cook them right at home.
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Fried Fish Sliders
Recipes below: Just hit Subscribe and discover the secret to getting that perfect, sweet crunch every time.
🍤 Coast-Crispy Fried Shrimp
Serves 4
Ingredients
1 1/2 pounds medium shrimp, peeled and deveined
2 cups half and half
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 tbsp kosher salt
1 1/2 tbsp Old Bay Seasoning
2 tsp freshly ground black pepper
Vegetable oil, for frying
Instructions
Heat the Oil: In a large, heavy-bottomed pot, heat 2 inches of vegetable oil to 350°F. Line a plate with paper towels.
The Soak & Dredge: In a large bowl, soak shrimp in the half and half. In a separate bowl, whisk together the flour, cornmeal, and seasonings.
Coat: Remove shrimp from the liquid, shake off the excess, and toss thoroughly in the flour mixture.
Fry: Working in three batches to avoid crowding, fry the shrimp until crisp and golden (about 3 minutes). Use a slotted spoon to transfer to the paper towels. Serve piping hot.
This quick and easy fried shrimp recipe is a great introduction to making your own fried seafood. Feel free to modify the spices used in the breading; add more spice or less of the Old Bay as you’d like. When buying shrimp, the size of the shrimp will be noted with a corresponding number (such as 21/25), which refers to the approximate number of shrimp of that size needed to make one pound. The smaller the number, the larger the shrimp.
Fried Flounder
Use a neutral oil with a high smoke point, like vegetable or peanut oil. They let the flavors of the fish shine without adding unwanted flavors.
Cornmeal or breadcrumbs? Cornmeal gives you great crunch, and seasoned crumbs or panko create a finer, lighter crust. Try both and see which one you like better.
Southern Fried Flounder
The secret to great flounder is a high-smoke-point oil (like peanut or vegetable) to let the delicate fish shine.
Ingredients
4 flounder fillets, patted dry
1 cup all-purpose flour
2 large eggs beaten with 2 tbsp whole milk
1 cup cornmeal (for crunch) or seasoned breadcrumbs (for a lighter crust)
Seasonings: 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp pepper
Instructions
The Three-Step: Dredge fillets in flour, dip in the egg wash, and coat evenly with the cornmeal mixture.
Sizzle: Heat half an inch of oil in a skillet to 350°F. Fry fillets until golden brown on both sides.
Finish: Drain on paper towels. Serve with lemon wedges, tartar sauce, and perhaps a sprinkle of fresh parsley or dill for a “kick.”
Host’s Note: For a creative twist, slice the fillets into bite-sized pieces and serve them as sliders on mini Hawaiian rolls with a tangy slaw!
Share your favorite seafood shacks and places where you like to go for genuine Southern seafood.
That flounder sounds so yummy and like something I might be able to make. Thank you, Pat!