How do I cook flounder fish? Any recipes?

crab stuffed flounder-

Ingredients

1 1/2 pounds flounder fillets

1 cup crabmeat - drained, flaked and cartilage removed

1 tablespoon finely chopped green bell pepper

1/4 teaspoon ground dry mustard

1/4 teaspoon Worcestershire sauce

1/4 teaspoon salt

ground white pepper, to taste

3 crushed saltine crackers

1 egg white

1 tablespoon mayonnaise

1/4 cup butter, melted

1 egg yolk

5 tablespoons mayonnaise

1/2 teaspoon paprika

1 tablespoon dried parsley

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.

2.Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.

3.Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.

4.Bake the fillets at 400 degrees for 15 minutes.

5.While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.

6.Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

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flounder mediterranean-

Ingredients

5 roma (plum) tomatoes

2 tablespoons extra virgin olive oil

1/2 Spanish onion, chopped

2 cloves garlic, chopped

1 pinch Italian seasoning

1/4 cup white wine

24 kalamata olives, pitted and chopped

4 tablespoons capers

1 teaspoon fresh lemon juice

6 leaves fresh basil, chopped

3 tablespoons freshly grated Parmesan cheese

1 pound flounder fillets

6 leaves fresh basil, torn

Directions

1.Preheat oven to 425 degrees F (220 degrees C).

2.Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water. Drain, and remove skins. Chop, and set aside.

3.Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.

4.Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.

5.Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

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italian styled flounder-

Ingredients

2 pounds flounder fillets

1/2 tablespoon butter

salt and pepper to taste

1 tablespoon lemon juice

1/2 cup diced fresh tomato

2 teaspoons dried basil

1 teaspoon garlic powder

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.

3.Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

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breaded flounder-

Ingredients

1/4 cup all-purpose flour

1/4 cup cornmeal

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon pepper

2 egg whites

1/4 cup fat-free milk

4 (6 ounce) fillets flounder

1 tablespoon grated Parmesan cheese

Directions

1.In a shallow bowl, combine the flour, cornmeal, salt, paprika and pepper. In another shallow bowl, beat egg whites and milk. Coat fish with cornmeal mixture, then dip into egg white mixture. Coat fish again in cornmeal mixture. In a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray, arrange fish in a single layer. Sprinkle with Parmesan cheese. Bake, uncovered, at 425 degrees F for 8-10 minutes or until fish flakes easily with a fork.

Kim? I see you recommending all different sites then when you read my post about allrecipes, you pinch my answer and use it to answer other posts? I find it both flattering and insulting at the same time.

Bread the flounder with corn flake crumbs after a canned milk wash and fry in butter. Best all round recipe. EH? I use it for pickeral and really any white-fleshed fish. I make a fast tartar with Cole slaw dressing instead of mayo too, awesome, coleslaw dressing, a bit of relish and some paprika and mmmmmmmmmmmm Just got back from The coast north of Vancouver Island and had Halibut that way yesterday and probably will have it tomorrow. Unfortunately the flounder up there is a different one than the one you buy in the store and it's CRAP,we caught DOZENS while halibut fishing. Turns to mush when you cook it Enjoy it with a good fresh-vintage Okanagan Springs Pale Ale and ......

*** p.s. I don't know why people keep recommending corn meal as a fish coating. I have to think they've never used it but heard about it somewhere. It is very much like coating your fish in sand. Corn FLOUR? sure, corn meal, not so much.

** Shan? What did I tell you about cutting and pasting from allrecipes without creditting your source? bad boy.

You can bake, grill, fry. Try allrecipes.com for a fish recipe.

You can pretty take any fish recipe and substitute flounder instead of the fish requested if you find another recipe that you like.

Here's one from allrecipes.

Flavorful flounder

Ingredients

2 pounds flounder or sole fillets

2 tablespoons lemon juice

1/2 cup grated Parmesan cheese

1/4 cup butter or margarine, melted

3 tablespoons mayonnaise

3 tablespoons chopped green onions

1/4 teaspoon salt

Directions

1.Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with nonstick cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

Scholle in Petersiliensoße (flounder in parsley sauce)

This was my favourite dish my grand-grandma cooked when I was young. I like it still today for it is very very soft.

Take a pan and put a plate inside top down. Add 2 cups of water and put the flounder on top of the pan. Put a lid on the plate and steam the flounder for 20 min.

Make a roux and add the water of the fish. Add one spoonful of sour cream. And add a lot of chopped parsley. (If you prefer Frisian style you can add instead of parsley dill)

Serve with boiled potatoes.

http://allrecipes.com/recipes/seafood/fish/flounde...

Fry it in canola oil. First mix equal amounts of flour and cornmeal. Add salt and garlic powder to flour cornmeal mixture. Fry in very hot oil until it floats, turn once. Fry longer for crispier fish.