Baked Flounder Recipe With Lemon Garlic Butter (2024)

FAQs

What is the safe cooking temperature for flounder? ›

But no matter the type of fish you decide to bake, its internal temperature should be 140 to 145 degrees F when cooked.

Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika. Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

You don't need to turn baked or broiled fillets at all. To check for doneness, slip a small knife under the fish and gently lift it. When fully cooked, the fillet will begin to flake and break open, changing in color from translucent to opaque.

It's overcooked.

Over-cooking is one of the leading reasons why fish turns out poorly. Using a meat thermometer can help. Remove fish from heat when it reaches an internal temperature of 140°F in the thickest part of the meat.

For fragile, flaky fish such as flounder, catfish, and cod, double coating it in flour, egg wash, and then breadcrumbs protects its delicate flesh from falling apart as it cooks, acting as a barrier between the fish and the pan to keep everything intact.

Flounder is a healthy saltwater fish. It's a mild, white fish with a similar texture to tilapia and high in vitamin B12. Unlike tilapia, flounder has omega-3 fats. Next time you're making a recipe that calls for tilapia, try swapping in flounder instead.

When frying fish, the oil should be preheated to a temperature between 350°F to 375°F (175°C to 190°C) for optimal results. What temperature should fish be cooked to? To reiterate, the safe and ideal internal temperature for most fish according to the FDA is 145°F (63°C).

It is completely unnecessary to rinse any type of protein — fish included — unless you feel it's starting to smell off, in which case rinsing is sort of a last-ditch effort to get one more day out of it.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish.

However, rather than having to cook a stinky piece of fish, there is actually a way to neutralize much of the unwanted smell. It may sound bizarre, but, according to Epicurious, an effective way to combat fishiness is by soaking the protein in milk prior to cooking.

Do you flip fish when baking? ›

The answer to the equation is the ideal baking time for the fish you are cooking. For example, if you are making fish fillets that are ½ inch thick, the ideal baking time will be 5 minutes. Since fish can fall apart easily, you should only flip it once, halfway through baking.

You Didn't Cook Skin Side Down

When you pan cook fish, typically it cooks longer on one side than it does the other, and the idea is that the thick, fatty skin helps protect the fillet from drying out or flaking apart.

The dark side is typically thicker and more moist, while the white side is thinner and milder. When the weather gets cold, in addition to procuring fish elsewhere, we at Lucky's like to feature flounder on our menu two to three times a week because it's from our coast and the flavor is at its peak.

Flounder is a mild-tasting fish with slight sweetness and a delicate, flaky texture. It's a slightly fatty fish, but not fishy-tasting.

The flesh cooks quickly, and if you don't pay attention, your fish will be overcooked. Lean species like flounder fish are done when the flesh turns white and opaque, and flakes easily with a fork. Undercooked fish will still have some flesh that's somewhat clear and translucent.

Flounder is a thinner flat fish with both eyes on one side of the head. This fish, whole or in fillets, can be cooked by most cooking methods. It is a mild tasting white fish with a soft texture. Due to the soft texture one of my favorite ways of cooking it is by stuffing.

Cut the head off, making sure to leave as much of flesh as possible on the body, but cutting the gills and pectoral fins off with the head. Remove the guts through the forward opening. If you have problems getting everything out, cut a slit along the fish's length for better access. Rinse the fish, and pat dry.