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Rockboat Marine

I’m floundering here.

I’m no Rick Stein. (Though I do enjoy the odd cold one.) But I’ve always thought that one of the great benefits of fishing is a good feed. And, if I can cook it anyone can.

My very first experience of fishing and eating the catch goes way back. Growing-up, my grandfather lived by a lake and us kids and our parents would wade out into the shallow, muddy water to help bring in the flounder nets.

Because they were “free” we ate flounder fairly regularly. So, I was pretty stunned to see them on the menu at a flash restaurant we went to recently for a friend’s 50th.

I hadn’t thought about flounder in years, to be honest, but I thought it might be worth revisiting, for old times’ sake.

You could definitely do fancier than my Mum’s original from the early 1970s but it’s quick, simple, and hits the spot.

Mum’s Flounder

Take a flounder.
Cut the head off just below the small fin. Cut off the tail.
Cut off the fins – so it fits in the pan.
Pat the flounder dry with paper towels.
Heat a (fairly hefty) knob of butter in a non-stick frying pan.
When the butter’s melted, put in the flounder and cook on low heat for about 5mins on one side.
Then, turn over with a fish slice to cook on the other side for 5-ish minutes. (Cooking time may vary a bit depending on the thickness and size of the fish.) Add more butter, if needed, to make the skin nice and brown and crispy.
Remove from pan. You could add a squeeze or two of lemon juice – if you’ve got one handy.

Serve with mashed potatoes.

Today, most people would probably want a bit more veg. on the plate so, you could toss on some green beans, or serve with a salad.

ROCKBOAT MARINE Galley-Hand

If you’ve got a tried-and-true recipe, or fishing story, you’d like to share just drop us a line to tony@rockboat.co.nz.

 

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