Let’s update and diversify your menu with a new kind of flatfish, called flounder! Have you ever heard or eaten flounder before? Be curious what does flounder taste like, how to cook it correctly and so on?
Don’t worry because we will show you necessary information so that you can handle this fish and then bring a new flavor to your next meal.
Take A Quick Glance At The Flounder First
The flounder can be called halibut, fluke, sole, plaice, dab or turbot. As we said above, all belong to the flatfish species, so they are flat and their eyes are often on the head of the top side. They have no fishy smell as well.
Since this fish tends to spoil quickly, make sure you eat them soon after catching or get it in a very good condition.
The flounder is sold as thin fillets or a whole fish. Depending on your own taste, you can choose any you want to cook. For instance, the fillets are good for sautéing or covering with flour and deep frying.
Meanwhile, the whole fish is excellent for roasting, steaming or sautéing. Of course, we will show you how to cook both kinds in the next part.
Next, Learn How To Get The Best Flounder Fillets
Put a finger and then run from the thicker part to the center of the tail in order to check whether the bones are taken out or not. Then, observe the color of the flesh and make sure it has a pinkish color.
In case you catch an alive flounder, you have to clean and cut it before cooking and below is a step-by-step guide.
- First of all, please prepare the best santoku knife and a cutting board or a clean flat surface. Start cutting across the flounder through its skin just behind its gills and avoid cutting through the bones.
- Then, determine the lateral line that runs down the center of the fish’s side. Make a sharp cut from the middle of the gill down the fish’s side and to its tail. Let your knife touch the backbone of the flounder when creating the “T” cut.
- Next, use the knife’s tip and start inserting it under the flesh and along the backbone. Take long strokes from the gill to the tail along the bone in order to make one side of the fillet. Remember to use your thumb to lift the fillet from the backbones at the same time.
- Keep doing until you separate the fillet from the bone. After that, do the same stroking cuts for the next side to get both pieces. Make sure these pieces still attach to the fish near the tail.
- Now, let’s remove the flounder’s skin for each piece. Put the back of the fish so that the skin is down and the flesh is up. Lay your fingers on the small part where it’s attached to the fish. Take the knife and begin to cut into the flesh and down to the skin. Apply a gentle sawing motion when you push the knife under the flesh slowly. This process is extremely important and needs a bit practice.
- Do the same thing for the remaining ones and you will get four stunning fillets at last.
Check this video to know how to clean and cut the flounder
What Does Flounder Taste Like?
Basically, the flounder tastes flaky, delicate with a mild, sweet flavor and a firm texture. So, you’re able to process different dishes with this kind of fish easily. Here are three simplest ways in such a way that you can cook all the whole fish or use thin fillets.
- Step 1 – After removing the flounder’s head and rinse them, you need to pat dry.
- Step 2 – Coat each fish with a thin layer of cornstarch. Step 3 – Prepare a baking dish and spray canola oil on it.
- Step 4 – Put the fishes and continue spraying another layer of the oil.
- Step 5 – Season with Cajun on both sides.
- Step 6 – Put the baking dish under a hot broiler and cook until the fish’s skin just turns into brown and crackles. Make sure the fins are also crispy. 5 to 8 minutes are ideal.
- Step 7 – Take the dish out of the broiler and let the flounder cool for the next 5 minutes. Take a fork or knife to check whether the thickest part is cooked or not.
- Step 8 – If everything is perfect, serve and enjoy.
Baked Flounder Fillets
You can bake or pan-fried the flounder fillets with any sauce since it tastes so good. Now, we will show you how to bake them in a mixture of lemon and soy. Let’s prepare:
- 2 flounder fillets.
- 1 garlic clove.
- 2 teaspoons soy sauce.
- 2 teaspoons fresh lemon juice.
- 2 teaspoons olive oil.
- Sugar and salt.
Then, start cooking:
- Step 1 – Make sure you preheat oven to 4500F first.
- Step 2 – Place 2 fillets in a glass or ceramic baking dish that is big enough to hold them.
- Step 3 – Chop garlic and mix it with soy sauce, lemon juice, salt, and sugar in a small bowl.
- Step 4 – Brush the olive oil and the mixture over both sides of the fish.
- Step 5 – Put the dish into the oven and cook about 5-7 minutes.
- Step 6 – After that, take it out and serve.
Sautéed Flounder Fillets
Except for using both simple ways above, you should know that the flounder fillets are best served when being sautéed. Let’s find how to do it!
- Step 1 – Pat two fillets dry and then season them with salt and pepper.
- Step 2 – Place a non-stick frying pan on a stove over a medium heat. Then add the oil.
- Step 3 – Put each fillet in the pan and cook until they turn into a golden color.
- Step 4 – Flip and continue cooking. Make sure you turn the heat to moderate to avoid burning.
- Step 5 – Remove them and lay on a rack to keep warm.
- Step 6 – Melt the butter in the pan.
- Step 7 – When it bubbles, add beans, potatoes, and shallots. Cook about 3-4 minutes until they are somewhat crispy. Remember to season with salt and pepper.
- Step 8 – Meanwhile, make sauce gribiche by mixing 2 tablespoons Dijon mustard, 2 tablespoons wine vinegar, 2 tablespoons capers, 1 teaspoon salt, 6 tablespoons olive oil, 2 chopped eggs, and 4 chopped cornichons together.
- Step 9 – Lay the fish on a dish and serve with the vegetables and sauce gribiche aside.
And now, will you come to the nearest supermarket and look for stunning flounder fillets in order to make a delicious dish for your family. Since this fish tastes so flaky and delicate, don’t miss it. Try one of our three recipes and don’t mind sharing your own experience with the flounder.