Spicy Oven Fried Flounder
Capt. Jerry Dilsaver

It probably isn't a secret I prefer fish with a little more robust flavor.  While many people are shocked when they first realize it, flounder is not one of my favorite fish.  It's just too mild. 

However, I really enjoy a laid-back approach to flounder fishing and at times am pretty successful in spite of myself.  I give some flounder to my friends and neighbors and some are hooked deep enough I worry about their survival if released, so I keep some for myself and have experimented with a few ways to prepare them a little more to my liking.  

This is one of those ways.  For this I will cover the milder version, which my wife will eat, but if you would care to kick it up a notch, simply marinate the flounder in some Texas Pete for a few minutes.  My new favorite way to marinate things is to use a little of the marinade and really force it into the meat by using my vacuum sealer.  You can also substitute a spicier Cajun seasoning or cayenne pepper for the old bay seasoning. 

INGREDIENTS:
2 pound (approximate) flounder scaled, gutted, with head and tail removed and the skin left on
Original Flavor Shake and Bake
Olive Oil
Old Bay Seasoning
Salt
Pepper
Aluminum broiling pan (disposable)
Non-stick cooking spray 

PREPARATION:
1        Preheat the oven to 375.
2        Rub the flounder all over lightly with olive oil.
3        Lightly salt and pepper the flounder.
4        Mix the Shake and Bake and Old Bay seasoning to taste.  (When you begin seeing a little red in the mix is about right for most folks.)
5        Pour the breading mix into a gallon zip-lock bag, put in the flounder and shake to coat the flounder with the breading mix.  (With a thicker flounder, you should score the black side several times.)
6        Spray the aluminum broiling pan with the non-stick spray and place the flounder in it with the white side down and black side up.
7        Bake for approximately 30 minutes on a middle rack.  (Thicker fish will need to cook longer, while thinner fish will cook quicker.)  This step can be done on a covered grill.  (Do not cover or turn the fish while cooking.)  Be careful not to overcook the flounder.
 

This serves well with steamed vegetables, corn on the cob, or a fresh cold salad.  Warm, freshly baked bread and good old sweet iced tea complete the meal.