Have you ever tried to fillet a flounder? If you just went flounder fishing and came home with your catch, you'll want to get the most meat possible off of the fish. And it's a bit different than filleting other fish, since flounder are "flat-fish" with a very unusual body shape. In this video, fish-head Lenny Rudow takes you through the filleting process step by step, showing you how to cut the fillets free without hitting the belly section (and getting those icky innards everywhere). Use this method, and you'll end up with a pile of flounder fillets worthy of any fish fry.


Now that you have your fillets sliced from the fish, are you ready to get cooking? Here's a quick and easy fried flounder recipe:

how to fillet a flounder1. Dip the fillets in scrambled egg.

2. Roll the fillet in the following mix: 50-percent corn meal or hush-puppy mix, 25-percent Panko flakes, 25-percent crushed croutons, a healthy dash of garlic salt, and a pinch of Old Bay seasoning.

3. Drop the breaded fillets in hot oil, and fry them until they're crispy brown.

4. Dip the fried flounder in tartar sauce, or place it on a bun with tartar sauce, lettuce, and fresh tomato. YUM!

Written by: Lenny Rudow
With over two decades of experience in marine journalism, Lenny Rudow has contributed to publications including YachtWorld, boats.com, Boating Magazine, Marlin Magazine, Boating World, Saltwater Sportsman, Texas Fish & Game, and many others. Lenny is a graduate of the Westlawn School of Yacht Design, and he has won numerous BWI and OWAA writing awards.