Spicy Alaskan Flounder (Sole) Sandwich at Popeye's in Gilroy (South of San José), California by Ruth Paget

Spicy Alaskan Flounder (Sole) Sandwich at Popeye’s in Gilroy (South of San Jose), California by Ruth Paget 

Salinas dwellers like I am can take a quick 30-minute drive to Gilroy, California (south of San José on 101) for seasonal spicy Alaskan flounder sandwiches at Popeye’s Louisiana Kitchen. 

Popeye’s is famous for its generous portions in their fried chicken sandwich combos and their fried shrimp combos, but when Alaska flounder is in season, I always order their large spicy flounder combination meal. 

The large flounder filet is deep-fried and served on a brioche bun with spicy mayonnaise, thick pickles, and lettuce. The large combination comes with two side dishes. I always order the red beans and rice and thick and creamy coleslaw made with chopped cabbage, onions, and carrots in cream dressing. The beans and rice and flounder sandwich are spicy and get toned down by the coleslaw. 

Popeye’s offers lemonade among its beverage choices. The lemonade is tart, which l like a lot. I imagine the tart flavor comes from the Vitamin C in lemon juice. 

Popeye’s headquarters is in Miami, Florida, but the restaurant’s theme is Cajun food from Southern Louisiana. Cajun food is eaten throughout the southeastern US and is now spreading to California. 

After eating a delicious spicy flounder sandwich meal, you can stop in and buy books at Barnes and Noble, which is in the same shopping center. My daughter Florence Paget ran in on our last trip to buy The Poppy War series by R.F. Kuang for her mom, who was an East Asian Studies major in college. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Alaska's Food Lessons by Ruth Paget

Alaska’s Food Lessons by Ruth Paget 

I have not visited Alaska, but enjoy the seafood from its frigid waters that run in Alaska Current off Monterey Bay (California) where I live. 

Some of the delicious seafood from Alaska that my family has enjoyed over the years include: 

-Sweet Alaskan King Crab legs, which I steam in a little water with white wine 

 -briny shrimp, which I turn into garlic shrimp with a sprinkling of hot red pepper flakes 

-Large, chunky Pacific cod, which Californians eat deep-fried in IPA beer batter with thick curly fries 

-Salmon, which I bake with green beans and seasoned butter 

My family and I have very good impressions of Alaskan food based on those dishes alone. To complete my knowledge of Alaskan food, I turned to the Best of the Best from Alaska Cookbook edited by Gwen McKee and Barbara Moseley. 

There are recipes for walrus meat in the cookbook, but I chose 5 dishes to represent what Alaska cooks that the continental US can also try:

-raspberry liqueur made with mashed raspberries, lemon peel, vodka, and sugar syrup

-salmon spread made with gelatin, white wine, sour cream, chili sauce, and canned salmon 

-cranberry apple nut bread 

-Swiss scalloped potatoes made with Swiss cheese, green onions, butter, flour, salt, pepper, milk, cream, and thinly sliced potatoes

-Celery custard made with diced celery, onions, milk, salt, pepper, and eggs. Bake at 350 degrees for 1 hour. (Celery is a major crop in Monterey County California) 

For cooks interested in dishes for cold weather climates Best of the Best from Alaska edited by Gwen McKee and Barbara Moseley has great pantry recipes. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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