It has a similar taste and texture, making it a good option if flounder is unavailable. Make sure to adjust the cooking time ...

Flounder fillets get all the glory ... just waiting to be discovered with the proper cooking method. Fish skin, in general, is safe to eat — provided it's properly cleaned and free of contaminants.

Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael Lomonaco of Porter House New York, is the best way to retain its ...

Flounders are usually sold whole and fresh but can be bought in fillets. They’re usually ... Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head ...

There are many types of fish and when you only see fillets for sale ... Flat fish such as sole or flounder have a delicate flaky flesh which cooks in only a few minutes and they are often cooked ...

Use skin-on fish fillets for the dish ... When the wok is hot, add the cooking oil. Swirl the wok until coated with the oil, then add the asparagus and sprinkle lightly with salt.

You can use flounder fillets instead of sole, or sardines, which must be boned but left in one piece, not divided into two fillets. Soak the golden raisins in a little warm water to plump them.

Plaice cooks very quickly - fillets should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached. Use the poaching liquid to make a sauce, or coat fillets of plaice in ...