flounder simple

flounder yummy

Flounder is rare in Florida, specially in Miami. My buddy caught this beauty at Bal Harbour Miami Beach 2 days ago and asked me if I wanted the fish , so I accepted and here is a very simple and delicious way to enjoy this special fish.

I ordered some flounder cutoffs online, so I tried my hand at making this. This is a dish that makes me glad that I'm Japanese.You can use any cutoffs you like, not just flounder. Recipe by ochikeron

It's rare to see flounder filets in the the midwestern region of the U.S., so when I saw some I bought them right away.I usually make this with salmon, but I tried making it with flounder instead.In Step 4, if there isn't enough oil left in the pan, add a little butter and lemon juice. The fat in the pan will splatter when you add the lemon juice, so be careful. Recipe by Mr. in USA

The flavor for this fish is what our family's been using for a long time.It's pretty easy, so please have a try!Occasionally swirl the pot gently.But you don't have to if you're busy! Recipe by Tukishima Mio

I had some inexpensive flounder in the freezer, so I simmered it.I usually make this without measuring but this time I measured while cooking.Cooking fish with soft flesh in water and sake helps the proteins prevent the fish from falling apart since it sets the protein (collagen).It's a bit troublesome, but be sure to add the seasonings separately!The fish will absorb the flavours more once it cools, so take into consideration the time to cool and reheat time when preparing. Recipe by Osakana kitchen

I wanted to make a meunière a bit different from the norm, so I tried using curry powder. My husband always says that curry is too spicy, so I snuck a dash of it on when he wasn't looking and he didn't notice the taste at all.When flounder is cooking, it can crumble fairly easily. So try not to touch it until you turn it over.Use however much curry powder you like.Use whatever fish you like as well! Recipe by Garikonomama

I made this because I wanted to eat a tasty dish of flounder...I chose to use flounder from Aomori prefecture.If the fillet still has its skin on it, cook the fish well on the side with the skin, then just quickly cook it on the opposite side. Recipe by hmaruuo

Easy and delicious!

I came up with this easy meunière for reasonably priced fillets of flounder. Recipe by Rachis

On my way back from fishing I stopped into a fish market by the bay. I found some flounder offcuts that were pretty cheap, so I bought them. Had to put them to good use.The tofu is the heart of this dish.Garnishing with sansho leaves gives it an even more authentic touch. Recipe by MuryouanUKI

So good on any type of fish you want to fry...moist yet crispy :positive

I wanted to eat something light and refreshing on a hot and humid day.I like olive oil and sesame oil, but I didn't use them in this recipe.-This is best served soon after cooking, or up to 2 hours after. It's best not to let it sit for too long.-If you also use the scallop's mantle, it's good to use a lot of salt.-This recipe also works well with sea bream or other white meat fish.-Be sure to use freshly squeezed lemon juice. Recipe by Tokurai

I didn't like making simmered fish, but I was taught this recipe for a simple yet delicious simmer. I tried it out and it was delicious, so it won me over.If you don't have sashimi soy sauce, use 3 tablespoons of regular soy sauce. Recipe by classy

#deepfried

Would you believe that flounder were considered garbage fish once upon a time? Some people still think they are, but personally, I find them to be delicious. Frying them in a cornmeal batter only adds to the satisfaction.

#colouryellow

My husband's recipe....This is very yummy and easy recipe#RamdanSpecial

Tasty recipe #deepfried#colourred#5pm#5ing

I made "Thick and Fluffy! Teriyaki with Amberjack" using flounder instead.Flounder hasn't got that fishy smell, so you don't have to worry about preparation steps. Recipe by meg526

very good

2015・6・1二回目の話題入りに感謝♫クックパッド「夏レシピ」掲載♫フライパンで簡単にカレイの唐揚げ。

Amate flounder was being sold for 170 yen and medaka flounder was being sold for 350 yen at the supermarket, and I didn't know the difference between the two, so I experimented.The simmering broth should be half-absorbed into the flounder. If you don't thin the flavor a little, then you will be in for a nasty surprise when it simmers down.If you don't use a drop lid, then the small amount of broth won't soak in all the way, so please use one.I personally recommend adding more honey as opposed to sugar. It dissolves easily, loses the peculiarity of honey when boiled down, and is mild in taste. For 2 servings. Recipe by nyatto

This is my abbu's recipe 😍 this is touch my heart #deepfried

I made this recalling the flavor I'd eaten at home.This has a light sweetness that goes well with flounder, not a rich flavor that would go with sea bream.Adjust the amount of the sauce depending on the size and number of the flounder fillets. For 3 fillets. Recipe by Hokkori-no

A standard recipe in our household that I learned from my mother. This is also delicious made with winter flounder.Step 1: Large eggs don't soak in the juices well, so remove them from the fish and simmer separately.Step 2: Simmer while repeatedly pouring the juices over the flounder.Step 3: You can use aluminum foil with a hole opened up in it for the lid. Adjust the sugar content to your liking. Recipe by Yuuyuu0221

I wanted to easily cook simmered fish using the same amount of ingredients to make the sauce.Decide your best simmering time, since each kitchen is different. If you are using big fish or thick fillet, use 400 ml of water and increase the seasonings to 4 tablespoon each. For as much as it fills the frying pan. Recipe by Naomoka

so tasty with new spice :hungry