flounder recipies??

[i hate whiting]

hi i have 3 flounder from yesturday, how shall i cook them. i dont want anything too fancy or hard, just a nice easy recipie that can be made from whats in the cupboard. ive got som ebreadcrumbs should i coat it with them and fry??

cheers

[shaggy]

hi had one very bland been trying to find a way differnant to cook it.shaggy:)

[bigfish]

Recipe for Flounder;

Take your flounder...open dustbin......CHUCK IT!!!!!!!

[i hate whiting]

Recipe for Flounder;

Take your flounder...open dustbin......CHUCK IT!!!!!!!

i'll have to try that one, sounds nice. mmmm bin juice

[richierobins]

I like them filleted, dipped in beaten egg, then dipped in home-made breadcrumbs, then fried both sides.

A squeeze of lemon tops it off nicely.

[i hate whiting]

how do you fillet them tho? theres hrdly any meat on them

[richierobins]

Cut the fins off. Run a knife down the backbone. Slide the knife between the flesh and the bones to remove a half fillet. Repeat for the other half. Turn the fish over and remove the other half-fillets.

If they're too small to fillet, just trim the fins and cook them whole.

[i hate whiting]

the flatties were from 30cm to 34cm now ive beheaded and trimmed it all, think i might cook them whole

[bigfish]

Recipe for Flounder;

Take your flounder...open dustbin......CHUCK IT!!!!!!!

I should point out that this recipe is for the Flounders that I catch in the Thames at Erith pier,they taste like sheite whatever way you cook them!:yucky: :yucky:

[i hate whiting]

i would never eat anything from the thames, it was from a vlong clean sandy beach so i reckon it should be ok. pendine if you want to know, where they did that top gear thing on the beach. its bout 6 miles long !

[SuperBassMaster]

flounders caught over sand are as nice as plaice and dab. estuary taste like mud. i have eaten pendine flounder, just cook as above. dippen in beaten egg, then innto breadcrumb and shallow fried i like them. with chips, lemon an tartare sauce.

[i hate whiting]

hi, i jsut put a table spoon of olive oil on each side and salt and pepper and grill each side for bout 5-10 minutes. was quite nice, tho it wasa bit soggy so taken someones advise and frozen the other two to see if that firms them up a bit.

[SuperBassMaster]

gotta be a really hot grill with fresh fish, better fried or roasted mate

[Bradford lad]

If theres hrdly eny meat on them put them back and go to arnside and get the big ones my good man[ woppers there mate]

[i hate whiting]

i usually do put them back, i just fancied trying some, think i will put them back in future tho.

[Lobber]

Flounder are bland. The best way I've found for bland fish is to iether marinade them in a strong sauce or coat in a mixture of flour and strong spices before frying in hot oil.

[Jamie Donnelly]

they arnt bland. i love a nice flounder cooked under the grill.

these days too many people just eat "plaice and cod". that is also a reason why over fishing is a problem.

if people would eat and try different types of fish, it would lift the wieght on other spieces.

i think the fishing fleets should just keep what ever they catch, size doesnt matter, because they die anyway so why not use them?

if boat have a set limit of wieght, once they catch say 2 tons, they have to go to port.

Jamie

[rich the fish]

they arnt bland. i love a nice flounder cooked under the grill.

these days too many people just eat "plaice and cod". that is also a reason why over fishing is a problem.

if people would eat and try different types of fish, it would lift the wieght on other spieces.

i think the fishing fleets should just keep what ever they catch, size doesnt matter, because they die anyway so why not use them?

if boat have a set limit of wieght, once they catch say 2 tons, they have to go to port.

Jamie

the trouble with that is people will want to eat the fish that are left for us to have some sport and try :g: jd keep it to ya self mate thats what i do lol lol hate fish cant stand it apart from place and dabs :)

[ringer]

place flounders in a baking tray with half a building brick.a bit of salt an pepper and a dash of oil.cover with foil and bake for 1hr.remove from oven,remove foil throw flounders away and eat the brick.tastes better than the fish lol.

[Superged]

how many times is that utterly ****e and old joke or variations of it going to appear in this section?

[Bluefin]

Tried them for the first time in a long while just two days ago. It was a 34cm fish, took the two fillets of, skinned them. Made a tinfoil parcel, seasoned both fillets and put them in the parcel with some spinnach leaves seperating them. Put some Hoegarden Belgium beer in the parcel along with a knob of butter, sealed and put in the oven.

20 mins later took em out, poured juices into saucepan and reduced to make a sauce. Had it with brown rice and some veg. Have to say I was delighted with how good they tasted, not soggy at all and really very pleasant. Bit of work to get their but worth it.

[i hate whiting]

Tried them for the first time in a long while just two days ago. It was a 34cm fish, took the two fillets of, skinned them. Made a tinfoil parcel, seasoned both fillets and put them in the parcel with some spinnach leaves seperating them. Put some Hoegarden Belgium beer in the parcel along with a knob of butter, sealed and put in the oven.

20 mins later took em out, poured juices into saucepan and reduced to make a sauce. Had it with brown rice and some veg. Have to say I was delighted with how good they tasted, not soggy at all and really very pleasant. Bit of work to get their but worth it.

lol if you went to that much trouble, anything would taste good, yum yum sounds v nice tho

[kjp]

:thumbs: :secret:
they arnt bland. i love a nice flounder cooked under the grill.

these days too many people just eat "plaice and cod". that is also a reason why over fishing is a problem.

if people would eat and try different types of fish, it would lift the wieght on other spieces.

i think the fishing fleets should just keep what ever they catch, size doesnt matter, because they die anyway so why not use them?

if boat have a set limit of wieght, once they catch say 2 tons, they have to go to port.

Jamie

i agree with that one m8,well cooked and seasoned there hugely under rated,but dont tell anyone or there all be after them,lol.

[EoinMag]

Art of the miller, if they're small leave them whole season and dip them in flour then shallow fry. Serve with some lemon, melted clarified butter and boiled salted potatoes. A simple green salad as a side, lovely stuff.

[Tyn]

Take one flounder and one crab pot. Place flounder in cab pot and place crab pot in salt water. Leave for approx 48 hours and remove crab pot from salt water, extract crab, boil crab and eat!

[Pugs]

Take one flounder and one crab pot. Place flounder in cab pot and place crab pot in salt water. Leave for approx 48 hours and remove crab pot from salt water, extract crab, boil crab and eat!

and thats why Flounder are now getting a hammering, how about substituting with old guts and head from the local fish market or some it! :uhuh:

[snoopy]

Pugs
you arwe right mate,down my way they get commercially netted to use as pot bait,I dont keep many these days and rarely fish deliberately for them but if Ive badly hooked one then he gets knocked on the head,decapitated and tailed,fins trimmed off with scissors,kept in fridge for a couple of days to mature then floured and seasoned both sides and then pan fried in butter,served with new pots and peas with some tartare sauce............yummy

[Bungy]

Rick Stein did a program on Flounder
take a look at this link

http://www.bbc.co.uk/food/back_to_basics/flatfish.shtml#flounder
Gray