Cooking some flounder and trout...

[Wild Cat]

I am going to be cooking some flounder and trout and was wondering what some good ways to cook them would be. I am a big fan of grilling with mesquite and smoking beef, chicken, and pork. I know flounder is a pretty bony fish so anybody with some help on the flounder and trout would be helpful..Thanks.

[slip slidin]

2 eggs
4 cups milk
House Autry Seafood Breader
1 gallon peanut oil
Combine and wisk eggs and milk
soak filets in mixture for 15 to 30 minutes. Pour house autry seafood breader in 1 gallon ziploc. Drop 4 to 5 filets in bag and shake well. Drop in 375 degree peanut oil. Fry til golden brown. Squeeze some fresh lemon juice over filets and get a bottle of your favorite tartar sauce.

[rarhomes]

2 eggs
4 cups milk
House Autry Seafood Breader
1 gallon peanut oil
Combine and wisk eggs and milk
soak filets in mixture for 15 to 30 minutes. Pour house autry seafood breader in 1 gallon ziploc. Drop 4 to 5 filets in bag and shake well. Drop in 375 degree peanut oil. Fry til golden brown. Squeeze some fresh lemon juice over filets and get a bottle of your favorite tartar sauce.

Right on.

If you don't have the Autry seafood Breader just use cracker crumbs and corn meal, season with garlic & onion powder and be sure cut all the bones and red out.

[joeksr]

Filet that flounder or trout, No bones.

[Wild Cat]

i appreciate the tips

[canyondiver]

Another nice way to do these delicately flavored fish, is to fillet and just dust em in seasoned flour, no egg wash.
Pan fry them in peanut or olive oil and a bit of butter.
The big secret, is to remove the fish just a bit before it is done. The thermal load in the product will finish off the cooking process. This is called "carryover cooking" and this will give you a completely cooked, super juicy product.
For fish you want cooked a bit on the rare or med side, just take it off even sooner.
Another way to do the flatties, is to gut and scale them, make five of six cuts down to the bone on each side, dredge in the seasoned flour (just salt and pepper to taste) and fry it in a half inch of peanut oil.
It will get crispy all over and be moist inside.
Try eating the fins!! They taste a good bit like the crispy fat on a good grilled steak, but it's not near as bad for you.