Chef Tenney Flynn knows his way around a fish.
Flynn worked at Atlanta restaurants including Manuel’s Tavern, Pano’s & Paul’s and Atlanta Fish Market before moving to New Orleans to open seafood restaurant GW Fins. He recently released “The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef” (Gibbs Smith, $30), written with former AJC food editor Susan Puckett.
The Stone Mountain native will be in town Saturday at 1:45 p.m. to discuss his cookbook at the AJC Decatur Book Festival culinary stage on the MARTA plaza at Decatur Square.
He recently shared several of his recipes, including Shrimp Sauteed in BBQ Butter and Rainbow Trout with Swiss Chard, Oysters and Country Ham, with the AJC. Here, he shares an extra for Fried Oyster Slaw Dogs.
Sally Lunn Rolls
Use this recipe to make rolls as well as hot dog buns. If preparing the latter, once you have let the dough rise the first time, follow the directions for shaping and baking hot dog buns.
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