Thread: How to cook a whole flounder.

There are many ways to do it but if you want to cook more than one at a time and want a consistently perfectly cooked flounder this in my opinion is the only way to go.
Turn on oven to 180c no fan or any of that shit just on at 180.
Now prep the flounder, this means take out the guts.They are one of the easiest fish to gut but make sure you get the little green bile sack out or it will taint the fish bitter.
Give it a rinse off and de slime but no need to worry about scaling.
Gather your ingredients, this is what I used on this occasion but whatever you have available and like.
Flounder loves butter.....thats pretty much non negotiable. Garlic also goes very well with it.
Chilli goes with everything but is not compulsory.



Place a slice of butter on foil,flounder on top then sprinkle your sliced accompliments on top with a generous serving of salt and pepper and more butter.



Fold foil over so its sealed kinda.

Then again so there is no area for juices to run out too,keep em all in around the fish.



For sea temp fish.
18 min for a small 23 min for a large.
Add 3 min for fish that have been overnight in a beer temp fridge.

Enjoy.



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Oh hell yes

I actually just dribbled reading that

Originally Posted by Gibo

I actually just dribbled reading that

better get a prostate check then

Originally Posted by Gibo

I actually just dribbled reading that

You have taste buds left after last night???

Originally Posted by Tommy

You have taste buds left after last night???

Funny you say that. Mrs cooked asian tonight and sliced up some birds eyes to have with it. Mrs was fucked, i couldnt even taste em

Originally Posted by Gibo

Funny you say that. Mrs cooked asian tonight and sliced up some birds eyes to have with it. Mrs was fucked, i couldnt even taste em

Yeah have heard that. It's also possible for reverse to happen, ie people lose the tolerance but slower. Malays for instance would have chilli in cornflakes ffs, though once they are here for a little while and they go home, they get blown apart hahahaha

Originally Posted by Tommy

Yeah have heard that. It's also possible for reverse to happen, ie people lose the tolerance but slower. Malays for instance would have chilli in cornflakes ffs, though once they are here for a little while and they go home, they get blown apart hahahaha

That is definitely a thing...been there.

Originally Posted by Tommy

Yeah have heard that. It's also possible for reverse to happen, ie people lose the tolerance but slower. Malays for instance would have chilli in cornflakes ffs, though once they are here for a little while and they go home, they get blown apart hahahaha

Yeah man. In Thailand i asked for ‘thai hot make me cry’ everywhere i went. Got used to it. Got back home and went and had a thai curry down the Mt and asked for the same. Little thai lady said ‘my kinda man’ as she took my order. Blew my fucking head off!!! Couldnt eat it all. Funny bit, my mate rolls past and then comes in, ‘i says bro i cant eat this, you hungry?’ Scoffed it, died on the footpath

made my lasagne taste funny reading that

@veitnamcam Any chance you can do a how to on gutting a flounder? Never done one before (probably never will) but it looks odd due to the fishes shape.

Originally Posted by kiwijames

@veitnamcam Any chance you can do a how to on gutting a flounder? Never done one before (probably never will) but it looks odd due to the fishes shape.

I just put a cut on the top of the gut cavity and scoop it out with a finger. They are really easy.
Commercially caught are usually cut on the bottom of the gut cavity so they look nice on display but if you cut the top you can fill the cavity with butter/garlic/lemon etc

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@veitnamcam thought this was another winded up post! Along the likes of catching forest craps make your bamboo canon, snare your pig another such classics that have been recently posted......but know this one is "How to cook your whole flounder" (aka mud fish)
Looks like that tub you built is doing the business

Last ones I cooked (courtesy of VC) went straight on the Weber at 200c for 8 minutes (just until the fins started t crisp). No additives whatsoever. The skin seems to keep the moisture in and all you get is the taste of flounder.