Flounder have lean white or off-white flesh that’s fine-textured and a mildly sweet flavor with small flakes. The skin is edible, and usually quite tasty.
You can do almost anything with flounder fillets, which are particularly good seasoned, flour-dredged, and pan-fried. Fillets should be cooked briefly (less than 5 minutes) — be sure not to overcook them, or they’ll dry out and fall apart. Once the fillet turns opaque white, it’s done. Enjoy.
