Thin flounder fillets

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• nolaegghead Posts: 6,452

  January 24 edited January 24

  Thin fillets, especially if it's a soft delicate meat like flounder, trout or sole is best pan fried or deep fried.  Look up "trout almondine" or "trout meuniere".  These are popular thin fish dishes in New Orleans, and easy to cook.  Both are delicious.
  

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• Mighty_Quinn Posts: 1,876

  January 24

  There is an en papillote thread on first page still I think...perfect for this.

  

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• Mighty_Quinn Posts: 1,876

  January 24

  Fell off 1st page...
  http://eggheadforum.com/discussion/1147669/new-cooking-method-to-me-anyway#latest
  

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• nolaegghead Posts: 6,452

  January 24

  yeah, I forgot about en papillote, that's a good way to do delicate fish
  
  

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  Large and Medium BGE, two turntables and a microphone
  New Orleans
  

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• NecessaryIndulg Posts: 755

  January 24

  Agree, en papillote or sautéed.  Look forward to pictures!
  

  
  I'm Kristi -- I've been cooking on a BGE since 2003.
  I write about food & travel on Necessary Indulgences - You can find me on Facebook & Instagram, too! 

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