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.

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

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

--Vic

Check your game regs first. Around here, NJ, gigging is illegal. We can
bow hunt for certain species, but gigging is a no-no.

And, flounder is very good, especially if you don't like the taste of
fish. It's flavor is quite mild.

On Apr 26, 8:18*am, 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

Used to gig flounder in Florida. And yes, they are VERY good!

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

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.

On Sun, 26 Apr 2009 10:38:00 -0400, HK wrote:



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.

I'd substitute the hot sauce with black pepper.
Otherwise sounds like a plan.

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.

I'm guessing there were plenty of bad cooks too, but luckily not in my
family. My wife is an excellent cook - professional.
Burp.

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

It's being a kid that's simple. An empty brain can be a blessing.
That flounder stuffed with crabmeat sounds like an acceptable tricking
out. (-:

--Vic

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.....

wrote:
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. ;-)


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

On Apr 26, 2:06*pm, HK wrote:
wrote:
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. *;-)

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

Pssst, dummy! If you use an egg wash, then bread crumbs, it's FAR from
a "light coating".