eating flounder

Hi lads do any of you keep and eat flounder, if so how do you rate them and what way do you cook them,the last ones i ate were a bit muddy , they were eastury fish so i would love to get some from the beach,tried last weekend but no luck

Hi lads do any of you keep and eat flounder, if so how do you rate them and what way do you cook them,the last ones i ate were a bit muddy , they were eastury fish so i would love to get some from the beach,tried last weekend but no luck

yep i eat them all the time i make goujons out of them very taste

Flounder are lovely to eat, what i do is fillet out the meat like you would a plaice, i then cover with a bit of seasoned flour and fried off in Butter fantastic to eat, have only eaten beach caught flounder, if you steep your fillets over night this should wash out the muddy taste

Hope this helps

Regards

Seamus

Fryin' pan.

If we are ever so blessed to catch a flounder on a beach that is worth killing to eat we do so. We have a handy disposable bbq 90% of the time. Clean this fish out there and then and pop on bbq for 3-4 mins. Never have fresher fish!

We did this with a lovely sea trout. 3lb it was. Caught gutted and cooked (within 10 mins of being caught) . Tasty!

all fish taste beautiful if cooked straight away .the problem is you wont eat fish out of the fridge or freezer once you v tried them this way. they taste so different once there left overnight. i often cook fish on the boat. i eat mackeral and i use this as an example only on the boat because when left, even for a few hours , the oils go through the meat as rigor sets in and i wont eat them. the nicest fish i ever had was a gurnard cooked straight away never tasted anything like it
flounder are the same try a disposable barbie just wash the fish in the sea gut him cook him on tin foil 3 mins each side salt and vinegar yummmmm the flesh will stay firm and doesent fall to bits like shop bought fish try it

Agree with the above,

Has to be beach caught, filleted, coat in flour and shallow fry in olive oil or butter.

Salt, pepper & lemon juice to taste. Had a few fillets a couple of weeks ago, fantastic they were.

Flounder is very tasty.
But best filletted and fried - I have grilled a few but not half as nice.

Flounder is very nice. I fine that at this time of they year if they have spawn in them they are not that nice all all.... very watery.

Kev

gutted,wrapped in tinfoil,baked in the oven for 10 min,beautiful fish to eat.

I just gut them chop the head off and fry them whole, when there cooked the skin just peels off like trout. lovely with a bit of salt and pepper.

i must agree with twinkle gurnard are tops,as for flounder i will try and put in a few more hours fishing for them.the goujons sound good

Colin Barnes had me eating slivers of raw mackeral on his cat one day and i have to admit if i eat sushi i tell them to leave out the mackeral because we know its a fish that does not age well but ive never tasted anything like it - i'm a total convert.

Got some lovely flounder this year from a kerry beach and am now a convert and the missus prefers them to any fish! I cleaned them immediately on killing the fish apparently this is important with these fellas! They were a good size so i cut the feathery wing bits off with a scissors. Pan fried in butter on the bone with skin on. When done take the fish out and begin to take the skin off(it comes off in seconds!) Plate it up go back to buttery flounder juiced pan add chopped capers a little garlic, lemon juice fresh chopped parsley and black pepper. Now pour this sauce over the fish eat it off the bone BEAUTIFUL. Im hungry now

Love them - and one of the few fish that has a one way ticket to my frying pan if they are a decent size, and for sure the fresher the better for any fish, had red gurnard too - absolutly divine, apparently some of the other species of gurnard not so hot tho.

MMMMMmmmm feckin hungry now - wheres the nearest flounder mark

davy

lecanvey!!

clean the fish and put some oil on a baking tray and sprinkle some taco spice mix from the taco kits you can buy on the fish and rub the spice mix in to the fish,then pop it in the oven and bake it

Hi,
A couple of years ago my dad brought one home. My mums a chef and she makes goujons out of them. Lovely as long as fresh,
Regards

Must agree with Alby, bit of flower on both sides of fillets, shallow fry in a nice hot pan, skin side up first of course.
Or else just gut and take head off and grill whole.

Lads,

I have never tried Flounder but after reading this I will be putting the cooker back into the boat, last summer i had made up a beer batter the night before going out fishing,

Took a slim fillet off a Pollock / Haddock & Whiting and dipped all 3 in the batter and i have to say the batter was s***e but the fish tasted unreal

Must try the same with the Flounder, best i brush up on my batter mixture first.. even my hungry dog wouldnt eat it