Cajun Fried Flounder (Cajun Recipes)

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Step 5:

That's a skinny flounder, now!

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Step 6:

Of course, now we have four beautiful boneless filets but they have skin attached to them. This just will not do. Lie the filets skin-side down on the cutting board and insert your filet knife parallel to the board. Hold onto one end of the skin and while pressing the filet knife down (it should be bent and pressed up against the board) just work from one end to the other. You'll end up with four nice filets like this, even if they are currently spotted with bits of scale and whatnot.

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Step 7:

Now you'll want to rinse the filets under some running water in your sink. Just sit them down on a paper towel and pat them dry.

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Step 8:

Flounder is a very white, mild fish meat but I like to get rid of any lingering "fishy" funk. The way to do this is to soak the filets in milk. I usually just toss it in the fridge for about half an hour.

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Step 9:

You may as well go ahead and get your fish fry ready. I use Tony Chachere's cajun fish fry mix. It's just a bit spicy and crisps up perfectly. It's good stuff.