Flounder

just wondering..... what are some suggestions for cooking flounder as i caught a nice one just over pansize (33cm) and were having it tonight?????

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bludgin' since 94'


Colin Hay's picture

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Date Joined: 23/10/07

Flounder in

Tue, 2008-03-25 12:00

butter is a bit of standard. Cook the fish whole on a medium heat in butter.

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Leemo's picture

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Date Joined: 22/02/07

thanks colin. some guy told

Tue, 2008-03-25 13:09

thanks colin. some guy told us to scale it???????? and then cut of its head and then gut it. i didnt do that and im glad i didnt.

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bludgin' since 94'

brenz's picture

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Date Joined: 15/06/06

irish

Tue, 2008-03-25 13:18

mate i would definately be scaling beheading and gutting the fish
brenz

Leemo's picture

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Date Joined: 22/02/07

we only gutted it. should we

Tue, 2008-03-25 13:27

we only gutted it. should we still take off the head before cooking? or leave it on?

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bludgin' since 94'

brenz's picture

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Date Joined: 15/06/06

each to there own but i

Tue, 2008-03-25 13:30

each to there own but i would scale and head it

Colin Hay's picture

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Date Joined: 23/10/07

Definately scale and gut

Tue, 2008-03-25 13:37

The head is up to you

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Leemo's picture

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Date Joined: 22/02/07

interesting....... were

Tue, 2008-03-25 18:39

interesting....... were cooking it up tomorow so ill take everything into consideration
is it worth bbqing some skippy along with it? iv always preferred skippy for bait.

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bludgin' since 94'

Adam Gallash's picture

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Date Joined: 29/11/05

Skippy

Tue, 2008-03-25 20:56

Skippy is great fresh if it is bled straight out of the water and put on ice.

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alfred's picture

Posts: 3097

Date Joined: 12/01/07

If you want to skin

Tue, 2008-03-25 21:03

If you want to skin flounder, cut the skin then pour boiling water on it and you can peel the skin off real easy.

 

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