CRISPY BAKED LEMON PEPPER FLOUNDER

  • 2 thick flounder fillets
  • McCormicks lemon pepper
  • 2 to 3 tbsp. vegetable oil
  • 1 c. crushed Corn Flake crumbs

    Preheat oven to 500 degrees. Wash and dry
    flounder. Sprinkle generously with McCormicks lemon
    pepper. Dip in vegetable oil and shake to remove
    excess. Coat with Corn Flake crumbs. Bake 10
    minutes on foil lined pan sprayed with Pam. Do not
    over cook. Fish is done when it flakes easily with a
    fork.
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FLOUNDER ROLL UPS STUFFED WITH CRAB MEAT

  • 1 1/2 lb. skinless flounder or fish fillet of choice
  • 1 lb. crab meat
  • 1/2 c. dry bread crumbs
  • 2 (10 1/2 oz.) cans condensed cream of mushroom
    soup
  • Dash each of salt, pepper, paprika and lemon
  • 1/2 stick butter
  • Cheddar or Colby cheese

    Wash and dry fish thoroughly. Cut in to 3 inch strips.
    Remove cartilage from crab meat. In small bowl, mix crab
    meat, bread crumbs and 1/2 cup Newburg sauce (or
    soup). Spread stuffing evenly over fish fillets. Roll up
    firmly and place cut side down on foil lined baking pan.
    Sprinkle with salt, pepper, paprika and lemon juice. Put
    butter on top of each fish. Bake at 350 degrees until fish
    flakes easily about 20 to 30 minutes. Top with Cheddar or
    Colby cheese then top with Newburg sauce or soup. Heat.
    Makes 6 servings.
CRISPY FLOUNDER

  • 2 tbsp. skim milk
  • 1 tbsp. low sodium soy sauce
  • 1/4 tsp. garlic powder
  • 1 egg white, lightly beaten
  • 4 (4 oz.) skinned flounder fillets
  • 1/3 c. fine dry bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 1 tsp. vegetable oil, divided
  • Lemon wedges

    Combine first 4 ingredients in a large shallow dish; stir
    well. Add fish, turning to coat. Marinate in refrigerator 15
    minutes, turning fish once. Remove fish from marinade;
    discard marinade.
    Combine the bread crumbs and cheese in a large zip top
    plastic bag. Add fish fillets; seal the bag and shake to
    coat. Remove fish from bag; discard remaining bread
    crumb mixture.

    Heat 1/2 teaspoon oil in a large nonstick skillet over
    medium heat until hot. Add 2 pieces fish, and cook 2 1/2
    minutes on each side or until fish flakes easily with a fork.

    Place cooked fillets on a serving platter. Repeat
    procedure with remaining oil and fish. Serve garnished
    with lemon wedges.

    Makes 4 servings.
CRISPY FISH FILLETS

  • 1 lb. flounder or sole fillets
  • 1 (4 oz.) pkg. potato chips
  • 1/4 c. butter
  • 1/4 tsp. paprika

    Preheat oven to 450 degrees. Melt butter; add 1/4
    teaspoon paprika.
    Using a rolling pin, crush potato chips in a bag. Wipe
    fish with paper towels, dip in butter mixture. Then roll
    in potato chips. Place in single layer in shallow pan.
    Sprinkle with any remaining potato chips. Bake 15
    minutes.
BAKED STUFFED FLOUNDER

    2 lbs. flounder fillets (or 12 pieces)

    STUFFING:

  • 1/4 c. chopped onion
  • 1/4 c. butter
  • 1 (3 oz.) can mushrooms, stems and pieces
  • 7 1/2 oz. can crabmeat
  • 1/4 c. saltine cracker crumbs
  • 2 tbsp. snipped parsley
  • 1/2 tsp. salt

    In skillet, cook onion in butter until translucent. Drain
    mushrooms, saving liquid. Add mushrooms, crab, crumbs,
    parsley and salt to skillet. Mix. Lay flounder, skin side
    down; divide stuffing among fillets. Roll up. Place in
    baking dish, seam side down. Preheat oven to 350
    degrees. Prepare sauce.

    SAUCE:

  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1/4 tsp. salt
  • 1 1/2 c. milk
  • 1/3 c. dry white wine
  • 1 c. (4 oz.) shredded Swiss cheese
  • Paprika
  • Reserved mushroom liquid

    Melt butter in saucepan over low heat. Blend in flour and
    salt. Add milk to mushroom liquid, add wine. Cook, stirring
    constantly until thick and bubbly. Add cheese. Pour over
    fillets. Bake 30 minutes. Check doneness and add paprika
    to top. If sauce is too thick, add tiny bit of milk and place n
    oven until heated through. Fish should flake easily.
    Serves 8.
BARBECUED STUFFED FLOUNDER

  • 6 flounder
  • Crab stuffing
  • 3/4 c. butter, melted
  • 1/3 c. lemon juice
  • 2 tsp. salt
  • Paprika

    Make pocket in fish for stuffing. Stuff fish loosely.
    Combine butter, lemon juice and salt. Cut 6 pieces of foil,
    18x18 inches each. Grease lightly. Place 2 tablespoons
    sauce on foil. Place fish in foil. Sprinkle with paprika.
    Close foil around fish with double folds. Place packages
    on a grill 6 inches from hot coals. Cook 25-30 minutes.
    Serves 6.

    CRAB STUFFING:

  • 1 lb. crab meat
  • 1/2 c. chopped onion
  • 1/3 c. chopped celery
  • 1/3 c. chopped green pepper
  • 2 cloves garlic, chopped
  • 1/3 c. oil
  • 2 c. soft bread crumbs
  • 3 eggs, beaten
  • 1 tbsp. chopped parsley
  • 2 tsp. salt
  • 1/2 tsp. pepper

    Cook onion, celery, green pepper and garlic in fat until
    tender. Combine all other ingredients and mix thoroughly.
    Use to stuff flounder.
Fish Recipes
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