Stuff flounder

[lil bubba]

I would like to stuff a flounder...Tried it before and came out dry...Maybe cause I skinned it maybe , probly just did not know what I was doing...I was thinking taking redfish and shrimp and boiling in light crab boil then refrigerate and shred fish and chop shrimp which I have done in the past for dip and came out great but this time mix with cream cheese and use this to stuff the flounder , which I left skin on this time ... Question is will the cream cheese bleed out or hold together like stuffing jalapeno's ???? Should I use bread crumbs or should I fillet and just continue to fry ??? I cook a supper for 35 people every month with no problem but this stuff flounder just got me stumped.....I was raised with flounder n redfish baked in tomato gravy , which I really have no problem with just want a good stuff flounder....

[Cappy]

use all ya normal seasonings onion and peppers and such. Try a hand full of bread crumbs and believe it or not mayonnaise. it's a good binder and what yankees use in crab cakes. either skinned or not with some butter on top and that stuff inside it wont be dry the stuffin will steam up through it. Ya should be fine.

[FF_T_Warren]

River road recipes

[lil bubba]

Thanks for response's ..... Yea cappy I didn't mention onion n peppers ... Being south of I/10 it is just taken for granted....Ha Ha...I'll try one more time .... If no good back to fry.....There was actually a burger joint on 61 in Baker used to sell fried flounder burgers...Mid 80's ... Used to get 50 pounds of flounder fillet a week...

[Cappy]

yea toooo many onions actually help it stay moist they steam. I actually graduated from Baker hi. Daddy got transferred to BR so we moved there by the mid 80's I was long gone and back south of the cajun mason dixie line. Sorry I missed them.

[lil bubba]

My sister up in Winnfield makes what is called a crab canoe...Slice french bread in half and mix mayo , crab , and cheese and bake....Might work for the lowly flounder too....I went there one weekend and did my redfish crab boil and had her use that and no one knew the difference....Of course we are talking about them yankee's north of I/10....

[Goooh]

Devine that dude and turn it into a catchers mitt.

http://youtu.be/aLk8QufUXLE

That's how I role. Too much bread crumb will absorb moisture out of the fish. Too much other stuff will overpower the taste of the fish, keep it simple and don't cook it too long

[lil bubba]

Well boiled shrimp and redfish fillet in crab boil and refrigerated .... Flaked fish and shredded shrimp in processor....Saute onion bell pepper and shallot in butter and mix all in cream cheese .....Stuff in flounder , cook at 400 till done about 45 minutes......Good golly miss molly.....This would work with a nice trout or the lowly redfish if the flounder was not available....It opened up after cooking but FANTASTIC.......

[mriguy]

Beautiful, I like to substitute crushed Ritz crackers for the bread crumbs

[lil bubba]

No bread crumbs in stuffing....Only on top....But the crackers may be better....Everything better on a ritz......

[smooth move]

i've used stove top stuffing with crab or shrimp mixed in and it's pretty good. not like Maw-Maw's. but pretty good.