I bought Flounder to mix up the fish we are eating and I made it one time and hated it. I breaded it, then baked it. It was terrible. Very fishy tasting and the breading had no flavor. I need a good recipe, maybe something that will help mask the taste of the fishiness.
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Could it have been the fish? Flounder is pretty mild so there shouldn't be a strong fishy taste. I like to keep it simple - season with kosher salt, dust with flour, dip into an egg/milk mixture and pan fry it in butter/oil.
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I’m with @freckles – I’ve never had flounder that’s been fishy at all. If fish smells “fishy”; it’s off.
We cook/eat flounder a lot and typically I lightly pan fry it with just a bit of egg and flour and a little bit of lemon and olive oil. I also often poach it (this is my most often used method for all sorts of white fish) and have also had no issues baking or grilling it quickly for fish tacos.
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Sometimes I bake flounder in a glass baking dish on a bed of thinly slices onion sections, butter and lemon, salt and pepper and a little olive oil.
It should be light, it's one of the kids favorites.
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If I have large filets, I use them with a filling. Grated carrots and onion, herbs, white wine, maybe some mushrooms and a little bread crumbs to bind. Then I spread it on the filet and roll it up, securing with a toothpick.
I also like to make aqua pazza, which is a broth (I like to make it with tomatoes) used to poach. I serve that with spaghetti.
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I agree with others - flounder is usually very mild, so my best guess is that the fish wasn't fresh. Your preparation sounds great! I would simmer some butter with some herbs like thyme or oregano and then poach the fish. Yum!
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5 comments