Flounder is a delicious, flaky fish. Flounders’ taste profile reminds me of a light shellfish. I serve flounder, deep-fried, pan-fried, baked, blackened, and grilled.
5-6 flounders fillets. Your fish should be around 1/4 to 1/2 inches thick. Wash the fish in cool water and put in a bowl of milk until you are ready to cook.
Blackened Seasoning Rub: 1 tablespoon spicy paprika, 1/2 tablespoon dried parsley, 2 teaspoons Cajun seasoning salt, 2 teaspoons granulated garlic, 1 teaspoon onion powder, 1/2 teaspoon white pepper, 1 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon dried oregano, 1/4 teaspoon dried cumin, 1/4 teaspoon chili powder, 1/8 teaspoon sugar, 1/8 teaspoon nutmeg, 1/4 cup garlic oil.
In a bowl add all the ingredients, except the garlic oil. Mix together well. In a separate bowl pour in the oil. Dip the fish in the oil, then liberally season the fish on both sides, set aside.
Get out your heavy skillet, I use cast iron. Pour about 3/4 inch of peanut oil into the skillet, FrHeat the oil to smoking hot or degrees. Add the fish. Fry on each side until blackened and crispy, this will take approximately 2-3 minutes. Remove from the skillet and drain.
I traditionally serve blackened flounder with glazed carrots, garlic knots, Caesar salad and dry Riesling wine.
How are you going to serve you flounder?
