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Was just gifted some flounder, what should I do with it?
Posted on 6/26/21 at 3:25 pm
Posted on 6/26/21 at 3:25 pm
I’ve never cooked flounder 

Posted on 6/26/21 at 3:26 pm to HoboDickCheese
Stuff with crabmeat and bake in oven
Posted on 6/26/21 at 3:29 pm to geauxfish24
quote:That would entail me going buy crabmeat which I don’t feel like doing. Any other easy options?
Stuff with crabmeat and bake in oven
Posted on 6/26/21 at 3:37 pm to HoboDickCheese
Bread it and pan fry it! Fried flounder's great.
Posted on 6/26/21 at 3:39 pm to marcus3000
quote:Skin is still on the other side, should I remove it? I eat my salmon skin
Bread it and pan fry it! Fried flounder's great.
Posted on 6/26/21 at 3:45 pm to HoboDickCheese
I've never found the skin to matter at all. I say skin on (if it's scaled of course.)
[e]: You can get a bit fancy and fry some parsley for a few seconds for a garnish. That and a lemon wedge is a tasty plate of food.
[e]: You can get a bit fancy and fry some parsley for a few seconds for a garnish. That and a lemon wedge is a tasty plate of food.
This post was edited on 6/26/21 at 3:50 pm
Posted on 6/26/21 at 4:04 pm to marcus3000
Yeah I’d fry that up. Maybe cut into manageable pieces before breading if you don’t have a big frying pan but I’d keep it whole if you can.
Posted on 6/26/21 at 4:23 pm to HoboDickCheese
I made this recipe several times minus the apricot sauce. I had tartar and also a lemon butter caper sauce. The flounder was delicious.
LINK
LINK
Posted on 6/26/21 at 6:38 pm to HoboDickCheese
whole flounder is my favorite fish. bake and finish under broil or fry. Stuffed is always a winner but I often just opt for straight up flounder
Posted on 6/26/21 at 7:06 pm to HoboDickCheese
Scale it if not already scaled. Flip it over and have the top side up (dark gray side). Take a sharp filet knife and run it down the center line that is on the fish from tail to head. Turn the knife sideways and filet the meat off the bones off both sides of the backbone and stop when you reach the outer fins.
If you feel particularly good at knife skills, you can slide the knife between the bottom skin and the backbones and filet that meat away from the bones.
When that is done flop the top filets to access where the outer edges of the rib bones meet the outer fins and take a pair of scissors and cut out the entire backbone so you only have outer fin bones left in the flounder.
Now, stuff that thing with something you like, season and bake it till done. Once done take a fork and remove all the outer fins from the flounder to get rid of the rest of the bones and enjoy.
If you feel particularly good at knife skills, you can slide the knife between the bottom skin and the backbones and filet that meat away from the bones.
When that is done flop the top filets to access where the outer edges of the rib bones meet the outer fins and take a pair of scissors and cut out the entire backbone so you only have outer fin bones left in the flounder.
Now, stuff that thing with something you like, season and bake it till done. Once done take a fork and remove all the outer fins from the flounder to get rid of the rest of the bones and enjoy.
This post was edited on 6/26/21 at 7:43 pm
Posted on 6/26/21 at 11:21 pm to gumbo2176
Posted on 6/27/21 at 1:44 am to Got Blaze
quote:
Here’s a video to watch
Not quite like that for me. I don't make that long cut down the center on the bottom. I leave the bottom side against the cutting board and just slide my knife from the head area toward the tail to cut the bones out.
That way the bottom fillets stay whole with no slit from head to tail and no stuffing can leak out as it cooks.
Posted on 6/27/21 at 1:52 am to gumbo2176
Well shite I filleted it and pan fried them shortly after my initial post. I’ve had flounder several times and loved it but now I want more to stuff and cook myself
Posted on 6/27/21 at 2:11 am to HoboDickCheese
Next time try the fried whole. Dynamite.
Posted on 6/27/21 at 8:10 am to HoboDickCheese
Taste is horrible. Give it to me.
Posted on 6/27/21 at 8:29 am to gumbo2176
I prepare my stuffed flounder that way, but I heat up a cast iron skillet on the stove top and put just a little oil in it to keep the fish from sticking. Place the flounder in hot skillet for a minute before transferring to the oven. I find that this makes the bottom just slightly crispy instead of soggy, which I prefer.
Posted on 6/27/21 at 1:57 pm to HoboDickCheese
Love whole fried flounder.
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