All species of flounder and halibut are known for their excellent eating but many people are hesitant when it comes to cleaning them. Lift the flounder fillets to a serving plate.

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Starting on the underside make a slice in the side of the gut cavity as you would to remove the innards when cooking the flounder whole.

How to fillet a flounder. The fins will be crispy too. Mine took something like 5-8 minutes. I generally use this procedure with flat fish larger than about a pound up to about 40 pounds.

How To Fillet a Flounder Fast. Fry on a medium heat for one minute each side. When I say flat fish I mean halibut fluke sole plaice turbot etc.

Cut the top fillet off by starting at the center line and sliding the knife along the ribs. Your mileage may vary. The bigger the flounder the easier they are to fillet.

Gently shake to remove excess before laying in the pan. Here is how I fillet a flounder or any flat fish. Slice down the fish starting alongside the head and proceeding down at a slight angle to a point on the backbone just below the pectoral fin.

The way to skin a fillet is to anchor it firmly at the tail end with one hand then slipping the knife along the skin. This is where a true fillet knife earns its keep. And as youll see in the flounder filleting video shown below this doesnt necessarily mean that you have to divide each side into two separate fillets Here are the steps.

The larger the fish the. You will want to slice along the fillet almost scraping the skin off of the meat with the blade. It is far more flexible than most other blades so you can actually maintain pressure on the knife as you cut off the skinthe knife will bend.

Since most Flounder recipes call for skinning this is also an important part of the filleting process. There should be a faint line on the fish that you can follow. Cut a vertical line from the top of the fish down to the bottom just past the side fin angle it towards the top to capture the thick meat above the head of the fish.

THIS VIDEO HAS BEEN FIXED. On the white side of the flounder the center line will be more pronounced. To get started all you need is a fish like this 4-pound summer flounder and a long straight sharp flexible fillet knife.

The cleaning board with clamp is optional but if youre cleaning a lot of fish it will make your life easier. Place your pan under a hot broiler and cook the fish until the top skin just begins to brown and crackle. Get out the flounder fillets and pat each side dry with paper towels.

Pat the flounder fillets in the flour on both sides. This method works with any flat fish with the exception of really small ones like sand dabs. Sorry about the previous version which was missing the best partThis.

Then sprinkle 14 teaspoon 15 g of salt and 14 teaspoon 05 g of freshly ground black pepper over the fillets. Grab the Flounder fillet by the tail and hold it firmly positioning your filleting knife between the skin and the meat. Remember that this is a rather thin fish and that it will continue to cook after you remove it from the oven.

Because of their odd flat shape flounder look much harder to clean than they actually are and getting perfect fillets from a flatfish isnt as hard as you might think. Dry 4 flounder fillets and season them with salt and pepper.