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Deep Frying Flounder

by Frank

This evening, I deep fried flounder fillet (battered) in hot olive oil - cooking time @ 2-3 minutes. The taste was good, but the flesh became soft and "mushy". I do not have a similar problem with catfish.

Am I cooking too hot? too long?

Would like to do better!


Hi Frank

You are not doing a thing wrong. The texture of Flounder fish is more delicate than that of Catfish.

Thanks for visiting the cookingfishmonger.


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