A Guide to Buying and Cooking Flounder

Categories:
Fish, Lemon, Flounder, Steamer, Halibut

Flounder encompasses several American flatfish species like gray, petrale, lemon sole, dab, fluke and plaice. The types are interchangeable when cooking, with the exception of Dover sole, a flatfish found only in European waters with firmer and tighter flesh than American flounder.

Flatfish are bottom-dwellers with wide, flat bodies. They swim on their sides and have both eyes on one side of their heads. (Halibut are larger flatfish.)

Flounders are sold as a whole fish or thin fillets and usually skinned, although the skin is edible. Whole flounder is good sautéed, steamed or roasted. Fillets are excellent sautéed with a coating of flour or light breading to crisp the soft flesh and prevent them from falling apart.

Substitute any flatfish.

Flounder Recipes