What to do with Indifferent Frozen Flounder

We watched a "Throwdown with Bobby Flay" recently that had some delectable-looking fish and chips.

Here's a recipe that says flounder can be used:

http://www.inmamaskitchen.com/RECIPES/RECIPES/Fish/fishandchips.html

I think this is Bobby's recipe:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32820,00.html?rsrc=search

When people were starving on the prairies in Canada during the depression, other Canadians from the Maratimes thought to help them out by sending them salt cod--a dried product which needs to be soaked before it can be eaten. The prairie folks, not knowing what to do with it, came to the conclusion that it was inedible, and used it to plug holes in the insulation.

No help at all, i know, but this thread did remind me of that funny anecdote.

Those sound mouth wateringly good, sozobe, especially the spicy one.

It's been a while since I cooked fish but, for a light meal, I like to broil the fish with just a little butter and then top it with some mango salsa. My salsa is sort of whatever I have at hand or crave, but it goes something like this:

1 mango, cubed & peeled
1/2 avocado, cubed & peeled
1/2 sweet red pepper, chopped fine
cilantro, chopped, to taste
fresh lime juice, to taste
sea salt, to taste

sometimes a little chopped scallion, if I feel like it, or cucumber or palm hearts, etc.

Let it sit, at room temperature, for about an hour to develop the flavour and then artistically spoon it over your broiled fish. Anything extra will last a few days in the fridge, and it's good on other stuff as well -- like hamburgers, sliced chicken sandwich, etc. If I'm saving any, I don't use the scallion because I find the onion flavour overpowers the others by the next day.

While I was typing, Setanta slipped in. I didn't know that, Set, but it's funny. (Sometimes I get the feeling that Setanta knows more about Canada than most Canadians!)

So there ya go, Noddy -- if the recipes don't appeal, you can use it as a construction material.

Soz--

This stuff is sliced too thin to bread. At the highest point each "filet" is as thick as a piece of corrugated cardboard.

Set--

Soggy, floppy cardboard--unsuitable for construction.

Tico--

I've noted your recipe, but Mr. Noddy is a very conservative eater. He prefers canned salmon to fresh or frozen.

Flounder filets roulades

blanch a leave of iceberg lettuce for each filet
put on filet, add salmon, tuna, or crabmeat
roll up
simmer in fish stock
take out, keep warm, prepare a sauce adding cream,mustard and maybe a bit of cornstarch.

#

wrap a slice of bacon around each filet while rolling it up to a roulade.
Put them into a buttered ovenproof dish
Mix cream and tomato purée, add pepper and salt
Pour over the fish, add thyme
bake and serve with fresh pasta

Ul--

Two possible solutions--although with Mr. Noddy's kidneys, I have to watch the amount of protein in each serving.

Even less helpful or interesting that Setanta's input is that every time I see this threads title I start singing....

What shall we do with a frozen flounder?
What shall we do with a frozen flounder?
What shall we do with a frozen flounder?
Early in the morning

Slap it on the head and call it Suzy
Slap it on the head and call it Suzy
Slap it on the head and call it Suzy
Early in the morning

Hit it on the head with a broken hammer
Hit it on the head with a broken hammer
Hit it on the head with a broken hammer
Early in the morning

(Those are the only two verses I remember.)

Maybe you just ought to send that frozen flounder down to Davy Jones locker!

Boomer--

I'm tempted.

At least I didn't have to clean the fish myself. It arrived cleaned, filleted and frozen.

With thinner sole, or flounder or even pickerel fillets, coat the fillets with flour and seasonings and saute it, or use a combination of flour and dry onion soup mix, or herb and garlic soup mix, whatever. Lemon wedges and/or tartar sauce.

Bake them in a foil packet, seasoned with with salt, pepper, garlic, parsley, thin lemon slices or lemon juice and little dabs of butter.

How about some fish croquettes

2 cups cold boiled fish
2 cups hot mashed potato
1 tablespoon butter
½ cup hot milk
1 egg
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped parsley

Pick the fish over carefully to remove skin and bone; mince fine; combine all the ingredients, mix thoroughly and let cool.
When cold, form into a roll, dip into beaten egg, roll in bread crumbs, fry in hot fat.

Drain on brown paper.

This sounds yummy:

This flounder recipe is cooked then browned under the broiler.
INGREDIENTS:
2 cups water
salt
1 1/2 pound flounder or cod fillets
1 package (10 ounces) frozen chopped spinach
3 tablespoons butter
3 tablespoons flour
dash cayenne
1 1/4 cups milk
1/4 cup grated Parmesan cheese

PREPARATION:
In a large skillet, bring water to a boil; add salt. Add flounder and simmer in the water for 10 minutes or until fish flakes easily with a fork. Remove fish.
Cook frozen chopped spinach as directed on package; drain well.


Place spinach in a shallow buttered baking dish; place fish on top of spinach.

Melt butter; blend in flour and a dash of cayenne pepper. Cook over medium low heat, stirring constantly until a smooth paste has formed. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thick; pour over spinach. Sprinkle with Parmesan cheese. Put under broiler until lightly browned.

I'm beginning to feel hopeful.

Mckenzie--

The onion soup would add some much needed flavor--and Mr. Noddy predisposed to mild adventure when the odor is familiar.

C.J.--

Good idea. Anything with potatoes is probably acceptable.

Boomer--

I adore spinach. My son adores spinach. When my son comes to visit, I'll try this and give Mr. N. something else.

mrs h sometimes sends me to buy fish on a saturday - i'm supposed to buy enough for two days !
i ALWAYS buy too much !
so whatever leftover fish there is - cooked or uncooked - goes into a fish-chowder - and we both quite like it .
you can also make fishburgers which you can spice to your liking .
enjoy the flounder !
personaly i like either a whole panfried flounder and also smoked flounder - with the skin on !
hbg

you can tell who I'm related to - I was going to recommend making a fish chowdah

(I start with the Diet for a Small Planet potato soup, and go forward from that point)

you are all lucky that ehbeth did not recommend "helgolaender fischtopf" , which traditionally is prepared with "SEA-EEL" - now there is a treat for you
hbg

ps "sea-eel" is actually from the back of the shark

I make fish soup about once a week...

and, damn, there's a truly creepy article today on the estrogens in fish flesh, that is, fish from our poluted waters that sewage has flowed into.


Bringing Cancer to the Dinner Table: Breast Cancer Cells Grow Under Influence of Fish Flesh - Scientific American article


Anyway, a lot of these recipes sound good to me.

I was going to say, though, Noddy, if your shivery cold flounders are indifferent, perhaps they need a fire lit...

I don't mind eating eel, the non shark kind, but I don't want to see them beforehand, no thank you.