Flounder recipes?

[Anth0ny]

Anyone have a good recipe for some flounder?

[breambuster]

Instead of filleting down the middle. Fillet along the fin on the side all the way to the backbone. Then flip the piece of meat up and keep going. That wat you have one big fillet instead of two. Cut the belly out. Then do the same on the other side. Lay tue bottom fillet down put a layer of stove top stuffing on top. The put tye top fillet on it and bake ). Now you have a boneless stuff flounder sammich.

[ChrisD]

www.jfolse.com/recipes/.../fish12.htm
Nathaniel Burton's Stuffed Flounder

This is the one I use when I stuff mine. Also can't beat flounder fried with some white beans and rice!

[ChrisD]

ImageUploadedByTapatalk1381189362.771800.jpg

[Anth0ny]

Wow sounds good thanks

[mriguy]

Search for flounder in the "Roux"

Some really good recipes in there

[cajun]

You may want to try this.

Stuffed Flounder

Ingredients

Stuffing for 2 medium flounder

• • 2/3 cup butter
  • 1/2 cup minced onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1/4 cup minced shallot
  • 1 large garlic clove, chopped
  • 1 tablespoon flour
  • 1/2 cup dry white wine
  • 1/2 cup milk
  • 1/2 cup raw shrimp scalded until pink
  • 1/2 cup crabmeat
  • 1 cup soft breadcrumbs
  • salt , pepper and red pepper to taste

Directions

1. Sauté onions, bell pepper, celery, shallots and garlic in butter until soft and tender but not brown.
2. Sprinkle with flour. Cook, stirring constantly, for about 2 minutes, until mixture browns.
3. Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
4. Remove from heat and fold in shrimp, crabmeat and soft breadcrumbs.
5. Season with salt and pepper to taste.
6. Debone flounder. Season well with salt, pepper and red pepper. Stuff cavity.
7. Lay the flounder(s) white side down in a flat bottom broiling pan filled with 1/4 inch water. This prevents the flounder from sticking to the pan.
8. Lightly coat the top with melted butter and lemon juice.
9. Put the dish under the broiler for 15 to 20 minutes until dark brown and crispy on top.
10. Serve hot; garnish with lemon wedges and parsley.

To debone the flounder try this link:

How to de-bone a flounder - YouTube

How to de-bone a flounder - YouTube

[jdunbar]

you eat the skin?

[cajun]

Originally Posted by jdunbar

you eat the skin?

That is the best part cher!

[Gerald]

Originally Posted by jdunbar

you eat the skin?

I leave the skin......after removing the scales.

I put lots of stuffing made with bread crumbs and corn meal.

[Anth0ny]

Looks great..... How many does that feed?

[swamp snorkler]

Originally Posted by Anth0ny

Looks great..... How many does that feed?

6 regular people of 2 coonasses

Really it all depends on the size of the fish. I cant see the video that was posted at work but I always debone mine now even when I just bake it. I love some flounder.

[mr crab]

http://www.saltycajun.com/forum/show...uffed+flounder


I do mine just like this except I use ritz crumbs instead of bread crumbs... Best meal ever. Very rich.

[mriguy]

The Roux (Cooking/BBQ/Recipes): First try at Stuffed Flounder - SaltyCajun.com

The Roux (Cooking/BBQ/Recipes): First try at Stuffed Flounder - SaltyCajun.com

My recipe