Cajun Fried Flounder (Cajun Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2
Dinner » Seafood » Cajun

Ingredients:

Freshly Caught Flounder
Peanut Oil
Milk
Tony Chachere's cajun fish fry mix

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[bholus10]

Step 1: The first thing you're going to need, obviously, is a filet knife. These are ultra sharp and ultra thin and bendable and that's all pretty important if you plan on getting a good filet off of a fish. First, make a cut down the middle of the fish. This will act as a guide. Notice where I started the cut. An interesting thing about flounder is very little of their body is "head" and guts. It's simple to feel above the eyes and feel the skull. Below the eyes it's soft in a small area. That's the guts. Unless you're a skull and guts type of person, you want to cut around these.

[bholus10]

Step 2:

Now, insert the filet knife into the existing cut until it hits bone and turn it sideways. Now press the side of the knife into the bone so the knife kind of bends a little bit and start moving the knife towards the edge. Just work it towards the edge and the meat should slip right off. You'll end up with something like this.

[bholus10]

Step 3:

Now you want to repeat it on the other side. Notice how I curved around the part where the guts are. You can see just a little bit of blood right on the edge of the guts which means I got just about as close as possible. Again, it's really easy to know where to cut just by feel. The meat is nice and firm - the guts are soft feeling under the skin.

[bholus10]

Step 4:

Now you want to flip the flounder over and do the exact same thing.