|
The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
Best recipe for Flounder
|
#2
|
||||
|
||||
Lots of stuffed flounder recipes on this site
|
#3
|
||||
|
||||
Battered and fried!
|
#4
|
||||
|
||||
Quote:
|
#5
|
||||
|
||||
I'm cooking a flounder Couvion at this moment. I will also fry some up to eat with it. They were swimming around yesterday!! First fresh fish this year.. I been eating out the freezer all winter... I'm looking forward to supper time!!!
10% of the fishermen catch 90% of the fish |
#6
|
||||
|
||||
The smaller ones, I debone em and stuff em with crabmeat from leftover crab boils, but the bigger ones filet and fry em up. And I do this a good bit with redfish, large white perch, and larger specks: coat the filets in olive oil then whatever seasoning you want, lay em on a baking pan and then top em with parmesan cheese, throw in oven for about 20 minutes at 425 or until the cheese has a nice crust. Squeeze some lemon on it when they come out the ovenVery very easy and very very good
And check Swamps recipe up top! |
#7
|
||||
|
||||
If you going to bake fish don't over cook it.
To check to see if its cooked take a kitchen fork stick in the thickest part of the fish for 2 seconds, remove it quickly and hold it to your lips, if its hotter than room temperature its done. |
#8
|
||||
|
||||
Fried. Or stuffed and baked.
Corn Flake crumbs make a better stuffing than bread crumbs. They make a good breading on baked fish too. |
#9
|
|||
|
|||
I stuff mine with "stove top" stuffing. Works real well
|
#10
|
||||
|
||||
Ritz crackers work well.
|
#11
|
||||
|
||||
|
#12
|
||||
|
||||
|
#13
|
||||
|
||||
|
#14
|
||||
|
||||
My mother and wife have requested the recipe swamp posted above for their Mothers Day meal. I have made it a few times and it is the best I've ever had. Only thing I do different is I use ritz cracker crumbs and a couple raw eggs in my stuffing mixture.
|
#15
|
||||
|
||||
I use to debone mine by cutting them down the cneter of their back and removing the bone. I watched the youtube video on the link I posted earlier and have been doing it like that ever since.
|
#16
|
|||
|
|||
I like 'em any way. Fried whole is best with crab meat or a crawfish sauce over it.
|
Bookmarks |
|
|