Flounder Recipes

[Simple Man]

This one is aimed primarily at Flintlock. Anybody who catches as many flounder as he does is bound to have some great recipes! I primarily filet my flounder, cut the skin off and deep fry after mealing them in corn meal. Mmmmmm! I don't like the "flounder" taste that a lot of people rave over so I lose the skin and it goes away.
Anybody else out there with some can't beat flounder recipes?

[985crabs]

I love a nice flounder. My favorite way to do them takes some work, but it's awesome. Begin by beheading your flat friend and get the guts out. Then cut a 3-4 inch slit in the middle of the fish along the backbone. Not too near the shoulders and not too near the tail. Then take a filet knife and work it from the backbone to the fins all the way to the tail, top and bottom, left and right. The idea is to remove the entire skeleton without messing up the meat or the skin. Once the skeleton is free from the bones and sides of the fish inside your meat and skin pocket, gingerly snip through the backbone close to the tail with kitchen shears and remove it.

Meanwhile, you'll be wanting to saute up some Trinity (onion, celery, carrots)until they're soft. Season to taste with salt and pepper and Tony's and let cool. Then mix in some dried bread crumbs, melted butter and lump crab meat. Take this mixture of joy and stuff it into your boneless flounder carcass mounding in the middle where the slit is. top it off with a pat of butter and lemon slices if you go for that. Back it until it's done. You'll be able to peel back the brown skin and the meat will simply flake right off.

Try it. You'll like it.

[Juan]

I filet my flounder like any other fish..removing the skin and the rib cage so there's nothing left but boneless pure white meat.. The wife makes a dry mix with bisquick, Zatarain's seasoned fish fry, Parmesan cheese, black pepper, garlic powder, and onion powder... then she'll beat up an egg and dip the fillets in the egg and then cover them well on both sides with the dry mix and fry them in a little EVOO to a golden brown on both sides.
I do the catchin' the wife does the cookin'

[freezerfiller]

I've done it Crabs way before, and it is fantastic! Is a little bit of work though.

[flintlock]

You cant beat breaded and fried to a crisp golden brown. I also like to sear them in a cast iron pan. I coat the fillets with olive oil Sea salt and pepper to taste and drop into a really hot pan and almost blacken both sides.
We also do them on the grill folded in aluminum foil with some onion and pepper slices and a slab of butter on each fillet. Spray the alu foil with pam or olive oil to prevent sticking. cook time about 7 minutes at 400.

[Simple Man]

Sept 11, 2015 12:02:22 GMT -6 985crabs said:

I love a nice flounder. My favorite way to do them takes some work, but it's awesome. Begin by beheading your flat friend and get the guts out. Then cut a 3-4 inch slit in the middle of the fish along the backbone. Not too near the shoulders and not too near the tail. Then take a filet knife and work it from the backbone to the fins all the way to the tail, top and bottom, left and right. The idea is to remove the entire skeleton without messing up the meat or the skin. Once the skeleton is free from the bones and sides of the fish inside your meat and skin pocket, gingerly snip through the backbone close to the tail with kitchen shears and remove it.

Meanwhile, you'll be wanting to saute up some Trinity (onion, celery, carrots)until they're soft. Season to taste with salt and pepper and Tony's and let cool. Then mix in some dried bread crumbs, melted butter and lump crab meat. Take this mixture of joy and stuff it into your boneless flounder carcass mounding in the middle where the slit is. top it off with a pat of butter and lemon slices if you go for that. Back it until it's done. You'll be able to peel back the brown skin and the meat will simply flake right off.

Try it. You'll like it.

I like stuffed flounder ok just the skin has that "flounder" taste that I'm not wild about.

[985crabs]

Sept 17, 2015 9:07:28 GMT -6 Simple Man said:

I like stuffed flounder ok just the skin has that "flounder" taste that I'm not wild about. [/quote]


I never eat the skin. Tastes like socks soaked in formaldehyde.

[Simple Man]

Some of that flavor soaks into the meat while cooking too, that's why I de-skin my flatfish.