My dad and I caught several Flounder a while back and I want to cook them up for my parents this weekend. If you have a recipe, I'd appreciate you sharing it with me! Thanks!

When you cleaned them did you filet em or just head and gut em?

Mix some blue crab meat (lump is best) with some bread crumbs and a little orange juice from concentrate/frozen (don't add water) - roll some of it up inside the flounder filet and sprinkle the rolled up fish with a little cayenne or smoked paprika or Old Bay. Bake in a pan with some melted butter at 300 degrees for about 20 to 25 minutes (keep an eye on em so they don't burn or overcook). Some ovens may need longer.

I cut the heads off and gut'm! Thanks Couzin

I pulled this from the TFF.


[video:youtube]http://www.youtube.com/watch?v=MLH9g7mEcOM&feature=youtube_gdata_player [/video]

Here's a stuffing mix..


Stuffed Flounder Recipe 

 Ingredients For Cajun Crab meat Stuffed Flounder



- 1 stick butter

- 1 small to medium onion, minced

- 1 bunch chopped green onions with chives

- 1 large celery stalk, minced

- 1/4 green bell pepper, chopped

- 1/4 red bell pepper, chopped

- 1-2 cloves garlic, minced

- 1 tablespoon dried parsley

- 8 -12 oz fresh crabmeat, shredded ( and/or small chopped shrimp)

- 1  teaspoon Ball's Cajun seasoning

- 1/3 cup dry bread crumbs with parmesan ( or crushed saltine crackers)

- 1/4 cup white wine

- salt and pepper ( to taste)

- 2-3 lbs whole Southern Flounder - cleaned, and split open on the dark side to make a pocket, or better yet, there are videos online that show how to remove the entire backbone and ribs from a flounder after turning it inside out.  This method makes the best pocket for stuffed flounder.

-Optional: 1 tbls anchovy paste- Be careful if you're not from Louisiana, for this is powerful stuff !

-Optional: A few shakes of Tabasco or Louisiana Hot sauce added to the butter rubbed inside the flounder cavity before stuffing is always good, too.



Instructions for baking stuffed flounder:




1. Preheat oven to 400 degrees F. Lightly coat a large casserole dish with cooking spray.

2. Heat 3/4 stick of butter over medium heat in a large saucepan. Stir in onions, bell pepper, celery, parsley and garlic. Cook until onions are soft and almost clear.

3. Deglaze pan with white wine, Reduce heat, and stir in crabmeat, shrimp, Cajun seasoning, bread crumbs, salt and pepper. Remember, it still has to bake, so don't over cook it.

4. Rub flounder skin and cavity with remaining softened butter. Stuff fish with crab/shrimp mixture and place in prepared pan. Add optional anchovy paste to mixture before stuffing the flounder.

5. Bake for 20 minutes, or until flesh is firm, white and flakey.

You will love this delicious stuffed flounder recipe, I guarantee.

Enjoy !

~Froggy~

Part time Louisiana food critic and beach bum in training

Slayer of flounder