In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crawfish or crab for the shrimp in this recipe, or even combine all ...

If you’ve never eaten whole crispy fish, it’s a real treat. The cooking method is popular in many cultures, but my favorite style of the dish is Cuban. An entire yellowtail snapper is scaled, gutted, ...

First take the small, whole flounder, a rough-toothed fish scaler, a 9-inch-long, ultra-sharp, filleting knife, and a sanitary-safe cutting board and place them on your kitchen countertop. Then in ...

1- to 3-pound medium flounder (Have your flounder prepared at the fish market by cutting down the center of the fish and filleting the top fillets back.) Start by dicing up the onion and peppers and ...

One of the great and yet under-appreciated delicacies of the Carolina and Georgia seacoast is a flatfish appropriately called flounder. If you've ever seen one of these fish fluttering sideways along ...

Frying fish at home can be intimidating. It takes multiple steps to get the coating to stick to your fillets, and normally you would have to rush through them while your oil’s at the right temperature ...

The most requested recipe of my career remains a very simple preparation – panéed fillet of flounder with Bercy butter. It debuted in 1980 at Suddenly Last Summer in Norfolk. Seems that the dish, ...

Flaky, delicately sweet flounder is a quick and easy fish to cook for weeknight dinners. Its mild flavor and fantastic texture make it the perfect base for a wide range of vibrant dishes. Here, five ...

Riffing off the idea of steaming fish in banana leaves and baking fish in aluminum foil packets, using hardy kale leaves as a wrapper for delicate flounder gives you a neat little package whose crispy ...