Deep Frying Flounder
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!
You are not doing a thing wrong. The texture of Flounder fish is more delicate than that of Catfish.
Thanks for visiting the cookingfishmonger.