On Sun, 26 Apr 2009 10:38:00 -0400, HK wrote:



I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.

I'd substitute the hot sauce with black pepper.
Otherwise sounds like a plan.

When I was a kid, I use to go fishing about three times a week in the
summer in Long Island Sound with the landlord of the cottage we rented,
and later bought. He was a retired printer. We'd fish for flounder and
porgies. He was a remarkable fisherman, and we always came home with
tons of fish. He'd clean them all, and give at least a pound of filets
to about everyone in the little neighborhood. Anyway, he and his wife
preferred baked fish, and if I was around, she'd invite me in for lunch
or dinner. Sometimes she'd stuff the flounder with a little crabmeat
from crabs I'd catch with bits of chicken neck. She was a great cook, as
were many of the women of her generation.

I'm guessing there were plenty of bad cooks too, but luckily not in my
family. My wife is an excellent cook - professional.
Burp.

Life certainly was simpler - and a lot safer - in the good old days.

It's being a kid that's simple. An empty brain can be a blessing.
That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

--Vic

wrote:
On Sun, 26 Apr 2009 09:56:39 -0500, Vic Smith
wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper ... That's fish. ;-)


I love the light taste of flounder. A few italian bread crumbs as a
light coating, and it is delicious.

On Apr 26, 2:06*pm, HK wrote:
wrote:
On Sun, 26 Apr 2009 09:56:39 -0500, Vic Smith
wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper * ... That's fish. *;-)

I love the light taste of flounder. A few italian bread crumbs as a
light coating, and it is delicious.

Pssst, dummy! If you use an egg wash, then bread crumbs, it's FAR from
a "light coating".

wrote in message
...
On Sun, 26 Apr 2009 14:06:29 -0400, HK wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper ... That's fish. ;-)


I love the light taste of flounder. A few italian bread crumbs as a
light coating, and it is delicious.

There is no "wrong" when it comes to what you like.
Olive oil/ lemon marinated Black mullet with a light dusting of
"Emerils" and "bammed" in a hot skillet isn't bad either.

Some people swoon, some people gag ......... sushi ............. seared ahi
............... calamari ......... whatever. There is no consistency when it
comes to taste in seafood.

Steve

wrote in message
...
On Sun, 26 Apr 2009 09:56:39 -0500, Vic Smith
wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper ... That's fish. ;-)

In foil with onion & pepper slices and real butter on the grill. Good stuff!

On Apr 26, 4:19*pm, "mmc" wrote:
wrote in message

...

On Sun, 26 Apr 2009 09:56:39 -0500, Vic Smith
wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper * ... That's fish. *;-)

In foil with onion & pepper slices and real butter on the grill. Good stuff!

Onion and Lemon slices are good too... but I've never tried it with
Flounder. Only Pickerel, Rainbow Trout, and Salmon.

On Sun, 26 Apr 2009 13:15:09 -0400, wrote:

On Sun, 26 Apr 2009 09:56:39 -0500, Vic Smith
wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper ... That's fish. ;-)

There's a place up here - Bob Chins's - that flies in grouper.
If it's on the menu, that's what I get. Every time.

--Vic