flounder Fish

AMOUNT PER SERVING

Frying
Pan-fry or Saut? Fry fillets in 1/8-inch of oil - or enough to come in contact with one side of fish - for 3 to 6 minutes per side or until golden and fish flakes easily. Thickness of fillets will determine the cooking time.

Deep fry: Place fish in single layer in deep kettle or saucepan and cook in enough fat to cover and permit it to move freely - do not crowd. The proper temperature in most instances is 365. Cook for 2 to 3 minutes or until golden brown. When cooking multiple batches always allow the temperature of the oil to return to 365 before adding fish.

Grilling
Preheat gas or electric grill.
Charcoal grill: start the fire about 30 minutes before cooking. When coals are white-hot, spread out in a single layer. Adjust the grill height to 4 to 6 inches above the heat. Fish is best grilled over a moderately hot fire and on a grid that has been well oiled. Use indirect heat for a whole fish.

Broiling
Place fish, one-inch thick or less, 2-4 inches from the source of heat. Thicker pieces should be placed 5-6 inches away from the heat.

Raw flounder ranges from tan to pinkish to snow white, but cooked meat is pure white, lean, boneless and flaky with a mild flavor, ranging from bland to sweet. Taste and texture vary, depending on species.

Yellowtail is the most important flounder caught on the Atlantic Coast, and petrale sole is the most important West Coast species. All flatfish have both eyes on one side of the head, though they begin life as normal fish. As they become bottom dwellers, one eye migrates to the other side, resulting in "right-eyed" and "left-eyed" flatfish. All commercially important soles and flounders harvested in North America are right-eyed, except fluke.

Cook using wine, sauce, other liquids or moist vegetables to keep thin flounder fillets from drying out. Avoid sauces and herbs that might overpower their delicate taste. Thicker fillets are great for broiling, served with lightly herbed butter or for stuffing (with crab meat, for example). Small flounder can be grilled, broiled, baked or stuffed, but not filleted, because fillets would be too small.