wrote in message
...
On Sun, 26 Apr 2009 09:56:39 -0500, Vic Smith
wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper ... That's fish. ;-)

In foil with onion & pepper slices and real butter on the grill. Good stuff!

"Vic Smith" wrote in message
...
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?

http://www.seastriker.com/video/fgvideo.wmv

--Vic

Gone flounder gigging many times. The secret is to find a place where you
can wade in knee deep water, and see them. Places like that are easy to
find if you talk to locals and bait shops. It may take a few trips to get
your own places, as they don't always share the best ones.

Flounder gigging is a hoot. Carry a pillow case with you, too. If you
flounder on a beach, the little swale between the first and second breaker
is refuge to crabs that are shucking their shells, and you can pick up soft
shelled crabs. Carry some grass (lawn type) in your bag to keep them moist.
Shuffle your feet, and don't take big steps, or you may step on a ray.
Bummer, and an ER trip for sure.

Flounder, IMHO, is best when butterflied, joined together at the tail. Then
a filling of crabmeat and shrimp is made and put on the bottom half. Top
half folded over, then broiled. Or, you can cut out a pocket in the side of
the fish, and stuff it with the crab/shrimp mix.

Flounder is a member of the sole family, and has soft tender flesh. Not
sure how deep frying it would be, but I would fillet it first.

Steve

wrote in message
...
On Sun, 26 Apr 2009 14:06:29 -0400, HK wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper ... That's fish. ;-)


I love the light taste of flounder. A few italian bread crumbs as a
light coating, and it is delicious.

There is no "wrong" when it comes to what you like.
Olive oil/ lemon marinated Black mullet with a light dusting of
"Emerils" and "bammed" in a hot skillet isn't bad either.

Some people swoon, some people gag ......... sushi ............. seared ahi
............... calamari ......... whatever. There is no consistency when it
comes to taste in seafood.

Steve

"Vic Smith" wrote in message
...
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:

Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?

http://www.seastriker.com/video/fgvideo.wmv

--Vic


You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.

I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.

I've only had flounder a few times. Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.

--Vic

Never did the gigging but used to see the giggers when I was stationed in
Biloxi. Flounder is one of the better fish to eat. Here in the San
Francisco area, we seem to be having the Starry Flounder coming back. 40
years ago, you could fill a 5 gallon bucket in an afternoon of fishing. Now
get quite a few when bait fishing for sturgeon and striped bass. A little
oil in the pan and a little butter for more flavor. A very light dusting
with Italian bread crumbs, no egg wash, just sprinkle some on and lightly
fry and flip over and fry the other side. Until flakey. Same way I do Sand
Dabs, but I fillet the flounder and just scrub the skin of the 'dabs and
pull the skin off after cooking. Sand Dabs are like 6 oz flounder.

On Sun, 26 Apr 2009 07:18:47 -0500, Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?
http://www.seastriker.com/video/fgvideo.wmv

Floundering is very popular down here on the Gulf Coast
(Gulfport/Biloxi). Driving down the beach at night you'll see dozens
of lights in the shallows. I've been at it since I was a kid. We don't
use 3 prong gigs with barbs though. I've never even seen that before.
Just a single prong, like a spike. Makes a hole about the size of a
..22 caliber. You stick him and hold him against the bottom so he won't
get off, then reach underneath to hold him on the gig, then lift him
out of the water and flip the gig upside down at the same time. String
him up and repeat all night long :-)
And we don't normally use a boat either. It would be too unhandy
having to drag a boat across all the sandbars. We wade.
It's an interesting video though. But I think I'll be sticking to the
ol' tried and true method.

Rick

On Apr 26, 10:38*am, HK wrote:
Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:

Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?

http://www.seastriker.com/video/fgvideo.wmv

--Vic

You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.

I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.

I've only had flounder a few times. *Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. *My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.

--Vic

I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.

When I was a kid, I use to go fishing about three times a week in the
summer in Long Island Sound with the landlord of the cottage we rented,
and later bought. He was a retired printer. We'd fish for flounder and
porgies. He was a remarkable fisherman, and we always came home with
tons of fish. He'd clean them all, and give at least a pound of filets
to about everyone in the little neighborhood. Anyway, he and his wife
preferred baked fish, and if I was around, she'd invite me in for lunch
or dinner. Sometimes she'd stuff the flounder with a little crabmeat
from crabs I'd catch with bits of chicken neck. She was a great cook, as
were many of the women of her generation.

Life certainly was simpler - and a lot safer - in the good old days.

Man.... now you've made me hungry for Fish.....

On Apr 26, 12:33*pm, wrote:
On Apr 26, 10:38*am, HK wrote:



Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:

Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?

http://www.seastriker.com/video/fgvideo.wmv

--Vic

You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.

I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.

I've only had flounder a few times. *Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. *My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.

--Vic

I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.

Great way to ruin good flounder. Coat it about an inch thick then fry
the hell out of it. And you claim to be knowledgable about food.....

The post WAS going civil, till this **** surfaced..... Now it stinks
in here.

On Apr 26, 4:19*pm, "mmc" wrote:
wrote in message

...

On Sun, 26 Apr 2009 09:56:39 -0500, Vic Smith
wrote:

That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

That is my impression of flounder too. It certainly needs something
else to give it some flavor. (hence all the dough in the fried fish)

BTW don't try to throw it on the grille. It will just fall apart.

Now Black Grouper * ... That's fish. *;-)

In foil with onion & pepper slices and real butter on the grill. Good stuff!

Onion and Lemon slices are good too... but I've never tried it with
Flounder. Only Pickerel, Rainbow Trout, and Salmon.

wrote:
On Apr 26, 12:33 pm, wrote:
On Apr 26, 10:38 am, HK wrote:



Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:
Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?
http://www.seastriker.com/video/fgvideo.wmv
--Vic
You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.
I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.
I've only had flounder a few times. Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.
--Vic
I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.
Great way to ruin good flounder. Coat it about an inch thick then fry
the hell out of it. And you claim to be knowledgable about food.....

The post WAS going civil, till this **** surfaced..... Now it stinks
in here.


It's loogy...he and his idiot brother, justhate, specialize in crapping
up the newsgroup. Best thing to do with loogy is either filter him out
or ignore him entirely. You won't be missing anything.

On Apr 27, 6:07*am, HK wrote:
wrote:
On Apr 26, 12:33 pm, wrote:
On Apr 26, 10:38 am, HK wrote:

Vic Smith wrote:
On Sun, 26 Apr 2009 06:00:23 -0400, HK wrote:
Vic Smith wrote:
Heard this mentioned many times, but never did it.
Pretty good video.
Anybody here ever gig for flounder?
I like my fish crispy fried.
Flounder any good fried?
http://www.seastriker.com/video/fgvideo.wmv
--Vic
You're kidding, right? Flounder is one of the very best table fishes,
fried, baked, whatever. "Crispy," though, would be overdone for
flounder, in my opinion.
I have a friend in St. Augustine, FL, who gigs for flounder fairly
frequently inside Matanzas Inlet there. He's a giant guy, and looks like
Neptune with his three-tined fork. I tried it a couple of times, was
successful once.
I've only had flounder a few times. *Always baked.
It is a mild fish, which I prefer.
Just never heard of fried flounder.
I don't care much for tricked out fish, like pompano baked with
almonds. *My dad goes for that kind of thing.
By "crispy" I mean the breading, not the fish.
--Vic
I dip flounder in an eggwash, then coat it with Italian bread crumbs,
sprinkle on paprika and fry it in peanut oil. When I turn the fish, I
sprinkle in a few drops of hot sauce, just a couple of drops.
Great way to ruin good flounder. Coat it about an inch thick then fry
the hell out of it. And you claim to be knowledgable about food.....

The post WAS going civil, till this **** surfaced..... Now it stinks
in here.

It's loogy...he and his idiot brother, justhate, specialize in crapping
up the newsgroup. Best thing to do with loogy is either filter him out
or ignore him entirely. You won't be missing anything.- Hide quoted text -

- Show quoted text -

Geeze, I was off at the races with The Mouse all day and most of the
week/weekend... You, Slammer, Donnie, and JPS are the only haters
here, go look at your posts.. Deflection doesn't change the facts....
Get a life, you hide under your desk and post all frekin' day...