Here on Long Island we can get fresh, wild flounder year round. I used to roll it in bread crumbs and fry it. Now, I still do that, but the bread crumbs are grain free for Grain Free Pan Fried Coconut Flounder.
In my low fat days, I would simply lay the pieces of flounder on a cookie sheet, season it and bake it dry. And that’s exactly how it tasted.
Now that I know to use considerable amounts of butter or ghee and it is much better. But the most flavorful way to cook it, is to dip it in egg, coat it with coconut flour, fry in a pan with a good fat and make a delicious sauce for it.
Even kids who do not like fish will eat it this way!
Did you know that flounder are born with an eye on each side of it’s head? In a spectacular transformation, one eye migrates to the other side, making this a fish with two eyes on one side of it’s head.
Mother Nature in her wisdom gave these fish a greater ability to see predators as well as prey. Their flat bodies allow them to burrow into the ocean bottom to conceal themselves while they wait for prey.
Having two eyes on top is to their advantage, albeit somewhat startling to humans.
That said, flounder is a mild, white, flaky fish, and when made this way even kids enjoy it!