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bgbill
08-22-2005, 11:05 AM
Anyone have any good Flounder recipes?

We got some nice ones on the East Coast Saturday, and would like to find a good recipe for it.

Thanks
chasintail
08-22-2005, 11:19 AM
Anyone have any good Flounder recipes?

We got some nice ones on the East Coast Saturday, and would like to find a good recipe for it.

Thanks

I got a good one.I'll post it when I get home.
biggsy
08-22-2005, 11:23 AM
How do you clean one?
bgbill
08-22-2005, 11:25 AM
How do you clean one?


I am taking it to my friend Jeff, he is good at cleaning fish, I don't want to take a chance on screwing it up, I have cleaned them in the past, and it isn't that difficult.
WreckDiver
08-22-2005, 11:25 AM
Slice them down the spine and "butterfly" filet them.
biggsy
08-22-2005, 11:34 AM
Roland...Would a "butterfly" filet be like peeling it off of the bones with the filet knife after I slice it down the spine? Thanks!
Slay Ride
08-22-2005, 12:50 PM
Scale the fish whole, both sides. Cut the head off and gut it. Rinse well. Cut 6-8 1" slits in the top. Press butter and minced garlic into the slits. Bake at 375 for 15-30 minutes dependent upon size (1 pound 15, 5-7 30 minutes). Put a big slit in the middle and make a pocket. Take some saute'd crab mixed with a little "Stuff and Such". Stuff the flounder. Broil for 5-10minutes on low broil (be sure to crack the oven door). Absolufreakinglootely delicious.
chasintail
08-22-2005, 01:19 PM
I debone mine and make a fish pocket out of it.
junior
08-22-2005, 01:23 PM
They filet almost like a one-sided fish should. It's that easy.
inletsurf
08-23-2005, 08:28 AM
There was one cajun dude on FS forum who had a killer way of removing the guts and spine by turning it inside out, then turning it back. So basically you were left with a flounder meat pouch that you can stuff with crab stuffing and whatever. Give me some time and let me see if I can find the post.


Here you go: http://outdoorsbest.zeroforum.com/zerothread?id=20377
dive4bugz
08-23-2005, 04:46 PM
Gut it, scale it, sprinkle thyme, garlic POWDER (NOT SALT) over it, a little white pepper, then stuff the gut cavity with crabmeat. Coat the whole thing with italian breadcrumbs, then bake at 325 for about 18-20 minutes... Enjoy!!