Any thoughts or recipes on best way to cook it whole. My approach is to keep it simple, with butter, garlic, white, black, and red pepper. Score it and bake.
Surely you guys have some more creative ways though.
Stuff it and bake it…mmmmmm
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
1 whole flounder
1 cup butter, divided
1/2 cup chopped celery
1/2 cup bell pepper
1/2 cup chopped onion
3 cups chicken-flavored dry bread stuffing mix
1 (6 ounce) can lump crabmeat
Few peeled and deveined shrimp
1 teaspoon Old Bay Seasoning TM, or to taste
1 teaspoon Cajun seasoning (optional)
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Directions
Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
Can leave out whatever you don’t have. This is just a guideline
Another easier one
Whole flounder, cleaned and rinsed
Salt and freshly ground pepper
3/4 cup freshly grated Parmesan cheese
1/2 cup coarse fresh bread crumbs
4 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
Preheat the oven to 425. In a large baking dish, season the flounder with salt and pepper. Mix the Parmesan with the bread crumbs, melted butter and olive oil and sprinkle over the fiish Bake for 15 minutes, or until the fish is cooked and the topping is golden. Let stand for 5 minutes before serving.
#3
2 tablespoons grated lemon rind (
this:
yummy! scored and deep fried, douse with homemade habanero-vinegar hot sauce… yessir
“mr keys”
I hate to say this…but do what “that woman” said. she knows stuff
Thanks for the recipe penfishn!
16’ Grumman Honda 30
Pelican Ghetto Rigged
That looks awesome strick
That looks awesome strick
I don?t think there is a wrong way to cook flounder. Most of the ones that we catch or gig that are under 15 or 16 inches we scale, whack the heads off, and debone such that the whole fish is still intact and the only opening is where the head was cut off. Guess you could call it a flounder pocket. Take that and stuff it with your favorite stuffing. We usually use some kind of flavorful sausage, previously cooked, some lump crab and whatever herbs or spices we have on hand. Cook till done, 8-12 minutes, in the oven at 400.