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 Flounder recipes

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  • Total Posts: 61
  • Joined: 12/10/2005
  • Location: Laurel Hill, NC
Flounder recipes Sat, 01/28/06 5:45 PM (permalink)
My grandfather was from Atlantic, NC right on the water. It is located before you get on the Cedar Island Ferry going to the Outer Banks NC. This is how he cooked flounder. He would get a whole flounder that would fit in a 9 by 13 in pan. Cover it with sliced potatoes and onion. Salt and pepper it,add a little bacon grease and water. Cover with foil and bake at 350* until fish is done. Can't tell you an exact time, keep checking until it is done. It is so good!!! One of my favorite meals!!!!!!
You could use flounder fillets also!!!

    • Total Posts: 5055
    • Joined: 5/20/2003
    • Location: Tallahassee, FL
    RE: Flounder recipes Sat, 01/28/06 5:52 PM (permalink)

    4 Flounders (1-1/2 Pound Each)
    2 garlic cloves (minced)
    1/2 lb lump crab meat
    1/2 cup celery (finely diced)
    1/2 lb shrimp (small)
    3 TBL. parsley (chopped)
    1 egg (beaten)
    1/2 cup green onions (sliced)
    1 lemon (juice)
    salt, black pepper, cayenne
    1 cup bread crumbs
    1 lb. butter (unsalted)
    1 -1/2 cup white wine (dry)
    1/2 tsp. paprika


    In heavy pan saute onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.

      • Total Posts: 3589
      • Joined: 7/3/2004
      • Location: San Francisco, CA
      RE: Flounder recipes Sat, 01/28/06 10:13 PM (permalink)
      Flounder's a delicate fish which is why I like it when I don't like most other fish. As far as I'm concerned, there's only one way to cook it--pan fried with a light breading and served with lemon and tartar sauce. Simple but delicious.

      PS--I spent part of nearly all the summers of my boyhood fishing for flounders in Sinepuxent Bay between the sand bar that is Ocean City, MD and the mainland.
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