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Question by 99explorer. Uploaded on August 23, 2010
YOU'RE FUNNY SONNY~!
What you want it to taste like ToFu!
Flounder that is put on ice when first caught then kept cold and cleaned properly, should never taste fishy. They are one of my favorite meats. I like them both fried and baked. A trick I never show anyone, when frying, I like to use peanut oil and add about one ounce of Tony Chachere's creole seasoning per quart of oil when it is cold. That makes a good seasoned oil when it is heated up. It helps the flavor of anything fried in it.
Santa understands the problem. IMHO, flounder served in restaurants is out of this world, but the way my wife prepares it, and my mother before her, it is almost a chore to eat. Pan fried in butter or olive oil does not cut it for me.
99explorer, the first thing you have to do is make sure the flounder is fresh. When you buy it use it that day. do not let it sit in the frig overnight. Flounder, like any fish will get fishy if it sit.
Then *****1/2 cup Panco Bread Crumbs*****1/2 cup Parmesan*****3 Tablespoons Un-salted Butter soft*****4 Flounder Filets (1 1/2 lbs)*****salt and Pepper to taste.***** Pre heat oven to 425%. Mist the bottom of your pan with non-stick cooking spray. Combine Panco, Parm ,and soft butter in bowl and mix well. Sprinkle both sides of the fish with salt and pepper. Arrangefish in pan and sprinkle Panco mixture on top of fish. Bake until fish is done through and crumbs are golden brown. about 15 min. serve immediately... good luck and good eating
hope you like it.
I cedar-planked it on the grill recently...awesome. Often, i'll season some flour(salt,pepper, cayenne, onion powder, garlic, etc), dredge it and pan fry in olive oil.
99 ~ Ignore him, he's a pest...
BROILED FLOUNDER FILLETS WITH MUSTARD ~ from "The 60 Minute Gourmet" by Pierre Franey. I knew the man. He was the executive chef at the Le Pavillon, New York City. Each receipe in this cookbook is on the table, hot, in ONE HOUR FLAT.
8 small, skinless, boneless flounder fillets, about 1 pound, very thin
Salt and fresh ground pepper to taste
1 tbls peanut, vegetable or corn oil
2 tbls mayo
1 tbls Dijon or Dusseldorf mustard
2 tsp finely chopped Italian parsley
4 lemon wedges
Preheat broiler to high.
Place the fillet halves on a flat surface. Sprinkle with salt and fresh ground pepper and brush with oil
Arrange the fillets on a baking sheet or dish. Blend the mayo, mustard and parsley. Brush it evenly over the fillets.
Place the fillets under the broiler, about three or four inches from the heat source, leave oven door slightly ajar. Broil about 1 minute or until golden brown on top and the fish is just cooked through. Serve with lemon wedges. ENJOY!
When I make this entree, I'll choose either sauteed cherry tomatoes in finely chopped garlic and extra virgin olive oil OR Zucchini with summer herbs. I get my starch ration from a side dish of new red potatoes, boiled and then add butter and lots of paprika!
I'm from the Pacific Northwest. We know how to bake, grill, broil and serve fish without the fishy smell or taste. Once you make this easy entree, you'll want to do her again! ENJOY!
Little Tony Chachere showed me a simple way to help tone down any strong tasting fish when frying. Simply toss your fillets or whole fish in plain yellow mustard. Then toss in your favorite breader and fry in hot oil, preferably peanut if you can afford it now. The mustard does away with the fishy flavor and imparts very little to no flavor of its own to the fish. He proved this to me by frying up a batch of hardheads! (Salt water catfish)
I agree with every one else above Flounder is one of the most delicately flavored fish to me, even if frozen for a while. Make sure your fish is fresh though!
Gees, I think flounder is one of the most benign tasting of fish. Hardly what I would call fishy. Try some lake trout from Lake Superior. Uggg! If you don't like flounder you must have a real problem with salmon and trout.
Thanks all for the wonderful recipes. I'm going to give them a try.
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