A seafood specialist fries flounder 2 ways ... Jon a challenge- to take one fish but share 2 ways to serve it. Click here for a printer-friendly version of the recipes below.

Make sure to adjust the cooking time appropriately if the fluke fillets are thicker than the flounder fillets used in our ...

Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head and blood-line, then grill or bake whole with citrus, herbs and butter as you would cook turbot.

Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael ... Rinse the gutted fish and pat dry. Brush both sides with ...

While shad roe generally steals all of the glory, fresh flounder roe has some merits too. It is comparatively mild in flavor, with finer, more densely packed, practically microscopic eggs.

For more recipes with good sources ... oil and butter until foaming. Add the flounder and gently pan fry until nicely coloured on each side. Remove fish to rest, and deglaze the pan with chopped ...

Any sticky, gelatinous liquid on the fish should be clear and not congealing. As these fish lose their condition they will become soft and their covering becomes sticky and discoloured.

flounder, whitefish, pike, and haddock are appropriate for this broth; fish like salmon and mackerel, with their high fat content and strong flavors, are not. Want more pressure canning recipes?