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Started By
Message
Baking a flounder tonight
Posted on 6/26/22 at 4:00 pm
Posted on 6/26/22 at 4:00 pm
Been a long time since I cooked a flounder. I always remember baking it whole. Someone mentioned I should filet it.
What says the Board?
Other suggestions welcome.
What says the Board?
Other suggestions welcome.
4
Posted on 6/26/22 at 4:26 pm to Fat Man
I like to debone the thing, but leave it whole.
Scale, gut and cut off the head then on the top side run your filet knife down the center line and down to the back and rib bones and filet out just to the outer fins, but don't go past that.
Then with the white side still down on the board insert the knife between the backbone/ribs and again filet out to the outer fins but don't cut through the bottom side of the fish leaving that thin slab of meat whole.
Once the back and ribs are free from the flesh use a pair of scissors or your filet knife to remove them where they meet the outer fins.
That way you can stuff it if you'd like and the only bones left in the fish are the outer fin bones that you can easily pull away from the fish once cooked.
Scale, gut and cut off the head then on the top side run your filet knife down the center line and down to the back and rib bones and filet out just to the outer fins, but don't go past that.
Then with the white side still down on the board insert the knife between the backbone/ribs and again filet out to the outer fins but don't cut through the bottom side of the fish leaving that thin slab of meat whole.
Once the back and ribs are free from the flesh use a pair of scissors or your filet knife to remove them where they meet the outer fins.
That way you can stuff it if you'd like and the only bones left in the fish are the outer fin bones that you can easily pull away from the fish once cooked.
Posted on 6/26/22 at 4:26 pm to Fat Man
Score it and broil it whole.
Posted on 6/26/22 at 4:28 pm to Mister Bigfish
I lobster but then I flounder
Posted on 6/26/22 at 4:35 pm to gumbo2176
Leave it on the bone.
Even when deep frying them, I’ll just gut, scale and cut the flounder in half. No need to filet, especially since you’ll lose delicious meat on the white side doing so.
Off the bone, flounder is one of the best first out there across the globe.
Even when deep frying them, I’ll just gut, scale and cut the flounder in half. No need to filet, especially since you’ll lose delicious meat on the white side doing so.
Off the bone, flounder is one of the best first out there across the globe.
Posted on 6/26/22 at 5:53 pm to Fat Man
Stuff it with seafood stuffing or, as posted above, score it and bake it.
Posted on 6/26/22 at 6:24 pm to Fat Man
agree with several others, slice done center and debone. Stuff with crawfish, shrimp, crab, cooked down onions & garlic, use bread crumbs as binder ...
Posted on 6/27/22 at 12:26 pm to ragincajun03
quote:
No need to filet, especially since you’ll lose delicious meat on the white side doing so.
Only if you don't know what you're doing. I can take the bones out the flounder and not lose any meat off either side.
It just takes a bit of patience and a very sharp filet knife.
This post was edited on 6/27/22 at 2:47 pm
Posted on 6/27/22 at 6:55 pm to Mister Bigfish
quote:
Score it and broil it whole.
I ended up scoring it, baked with some basic seasonings. Turned out nice.
I have a couple of more … maybe broil them next time?
Thanks to all for the suggestions.
Posted on 6/28/22 at 10:09 am to Fat Man
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