Deep Frying Flounder


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	Deep Frying Flounder by Frank (Oregon) 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! Frank 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. Frank Click here to post comments. Join in and write your own page! It's easy to do. How? Simply click here to return to Ask The Fishmonger.
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