A Guide to Buying and Cooking Flounder

FoodNetwork-Fish7/13/06

Photo by: TheresaRaffetto212.375.9432 ©Theresa Raffetto

TheresaRaffetto212.375.9432, Theresa Raffetto

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

Keep Reading

Next Up

A Guide to Buying and Cooking Monkfish

Discover Food Network's guide to buying and cooking monkfish. This expert guide will help you find delicious, easy-to-make recipes.

Baking Ingredient Guide

Everything you need to know about flour, sugar, chocolate and other pantry staples.

How to Deep-Fry Fish and Chips: A Step-by-Step Guide

Follow these simple tips and you'll deep-fry like a pro.

Latest Stories