cooking fish logo

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.



Email

Name

Then

Don't worry -- your e-mail address is totally secure.
I promise to use it only to send you Fishmonger Talk.

Never Miss A Recipe
Subscribe to Cookingfishmonger via RSS

or get the Cookingfishmonger via email

Enter your email address:

Delivered by FeedBurner

Top of