How To Catch & Cook A WHOLE Flounder (Start To Finish!)

This is my NEW favorite recipe to catch & cook a WHOLE flounder!

It tastes great and is so easy to pull off!

Take a look below!!

How To Catch & Cook A WHOLE Flounder [VIDEO]

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➡ Pan-Fried Whole Flounder Recipe PDF

➡ Check out some of our other Fish Recipes

As far as catching flounder, bouncing the Prawn USA shrimp lures on Hoss Weedless Jigheads has been the ticket.

Once I catch a flounder, I brain spike them, bleed them, and get them on ice.

Then, once we’re back home, I scale the fish.

You can use a normal fork from the kitchen to do this.

Start from the tail on both sides of the fish and then rinse off the scales.

At this point, you can cut the head off if you want – it’s easier to clean this way.

Use that same fork to remove the guts.

Back in the kitchen, score the sides of the fish in an ‘X’ pattern.

This helps the cooking process and adds flavor to the fish.

Next, I cover the fish in avocado oil – you can use whatever you prefer here.

Then, mix flour and breadcrumbs on a separate plate.

The next step is to coat the flounder in the flour and breadcrumbs mixture.

You can add spices or seasoning at this stage depending on your taste.

You’ll want to prep the pan next.

Pour in your desired cooking oil and let the pan or skillet get hot.

Letting the oil in the pan get hot before adding the fish is critical.

I highly recommend adding a cover to the fish for 2-3 minutes at this stage.

Then, it’s time to flip the fish.

DO NOT flip the fish toward you.

Be sure to turn the fish over away from you.

Cover the fish once again and cook for another 2-3 minutes.

Place the finished product on a plate and serve!

If you have any suggestions or improvements to this recipe please add that in the comments below!


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Kenneth Koehler
17 days ago

I had whole fried flounder for the first time at Kathi’s Krab Shack in Steinhatchee and was hooked! I’ve been making them like this ever since.

Steven Free
18 days ago

Well considering I have close to 40 years of food service experience 20 from the navy as a cook and maybe about 15 plus working in nursing homes as a cook I know for sure how to cook and clean fish and to me it sounds like you put to much effort into it like scaling a flounder??!! Never heard or done that plus why would you waste your time cooking the head tail fins and any other thing your not going to eat since I started fishing inshore saltwater almost 22 years ago I have ALWAYS filleted my fish much easier as long as you have a very sharp filled knife which I always do plus I don’t kill the fish until I get home I keep them alive In my livewell but different strokes for different folks🤔

Harry Estright
19 days ago

Great cooking idea,have used creole, and cavander’s greek,will do blackend next

Timothy Donnelly
19 days ago

I like it and will try it

Marc Rainville
19 days ago

C’mon now Luke! You gotta eat that crispy tail. It’s like a delicious potato chip. 😉

William Travers
20 days ago

Yum! Try Mustard a a binder with your panco.

Loyed Ezzell
20 days ago

Great flounder recipe!

Mike Hurlbert
20 days ago

Can’t wait to try this. So sime

Finn Solheim
20 days ago

Love the Panko. Good add! I like to mix my blackening seasoning into the flour first- that way the spice gets into the meat when I bread the fish.

A Rollins
20 days ago

There’s much, more to the experience of fishing than just knowing how to catch fish.

Jason Babbert
20 days ago
Reply to  A Rollins



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