Fried Stuffed Flounder

[Honey Hole]

When I fillet my flounder, I get 4 pieces off it (2 white / 2 dark), and leave the skin on. For this recipe, you'll turn the fillet on it's side with the edge that was against the back bone "up" and the fin side "down". Bring the tail section around and tooth-pick it to the front of the fillet forming a "cup".

Fill the cup with your favorite crab cake recipe (you can substitue other stuff for the filling - veggies, stuffing, you name it).

Roll the stuffed fillet(s) in House Autry Seafood Breader and deep fry until golden brown. If your oil was a bit hot and it browned quickly, check the internal temp... if it's not hot, finish the fried fillets in a 300 degree oven.

I like to top the stuffed fillets with hollandaise sauce...

Ain't nothin' but good.

[Thin Blue Line]

This one looks good...Im gonna have to try flounder fishing again. Ill have to wait till the spring for this one.

[Wild Life Management]

That sounds real good. I recently saw a similar recipe on a tv show, but the skin was off, and the fillets were rolled over the filling. Either way, this will be the one I try next time we catch flounder.

[SAXIS ISLANDER]

Used the recipie the other night, but had taken the topside fillet of a 20 inch flattie off in one piece. Rolled it up tight like a.......anyhow....I rolled it up and it was friggin awesome. Made for a nice presentation too.