Flounder is a protein-rich fish that contains some beneficial minerals, but no carbohydrates and almost no fat. Flounder has a mild and delicate flavor and the texture is medium-firm with a small flake. It has a very white color and a very mild flavor that’s easy for anyone to enjoy, simply add seasoning to taste and have yourself a delightful and nutritious meal. Dull brown in color with reddish brown blotches, Flounder is considered to be the most popular of flatfish. It is easily enjoyed by those who like a fish with lean, firm, white meat and a clean, subtle flavor. You’ll find it similar to Fluke, Sole or Dab.
Wholey Seafood offers frozen, skinless/boneless in excellent condition. Our flounder fillet products are individually quick frozen (IQF). It is wild caught, using the bottom otter trawling methods. Because of their delicate taste, flounder and sole are well suited for elaborate presentations such as stuffing and saucing. There are a variety of cooking methods for flounder: baking, frying, steaming, or sautéing.
WHOLEY FRIED FLOUNDER & HUSH PUPPIES
- ½ bag Wholey Arrowtooth Flounder, thawed
- ½ cup Cornmeal
- 1 cup Flour, divided
- 1 ½ tsp. Baking Powder
- ½ tsp. Cayenne Pepper
- ½ tsp. Salt
- ¼ tsp. White Pepper
- ¼ tsp. Oregano Leaves
- 1 tsp. Minced Garlic
- 1 Egg
- ¾ cup Milk, divided
- 1 tbsp. unsalted Butter, melted
- Vegetable Oil for frying
Combine ¾ cup flour and all remaining dry ingredients. Mix together egg and ½ cup milk. Add to dry mixture and blend. Add melted butter and mix until well blended. Remove ½ batter and set aside. Add remaining ¼ cup milk to half the batter; mix well. Coat fish lightly in reserved flour then in batter mixture. Sauté in vegetable oil for about 5 to 7 minutes each side or until golden brown. Cooking time will vary with size of fillet.
HUSH PUPPIES: In a medium saucepan, heat vegetable oil to about 350 F. Using the reserved batter, drop spoonful of batter into the hot oil and deep fry for about 4 to 6 minutes or until golden brown.
BAKE: Preheat oven to 425 F. Place fillet in lightly oiled shallow baking dish. Season with salt, pepper, margarine or butter to taste. Bake for approximately 6-10 minutes, or until fish flakes easily with a fork.
BROIL: Preheat broiler pan. Season fish with salt, pepper or lemon to taste. Place broiler pan containing fish 4 to 5 inches from heat and broil until fish flakes easily with a fork.
FRY: Heat oil to 350 F. Dip fillets in flour or cornmeal. Fry until golden brown, approximately 1-3 minutes per side.