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Subject:  Pan-fried flounder Date:  10/8/2012  9:01 PM
Author:  fancifree Number:  54593 of 56307

What did I do wrong?

Saturday afternoon I went to the market to buy fish for dinner. There was the smallest piece of grouper left, same with red snapper and I decided on flounder.

I don't fry food often anymore, but followed this recipe:

It wasn't anything I haven't done in the past without a recipe, but the flounder came out soggy and greasy.

I put the flounder in a hot pan. Actually, I kept the temp quite high throughout.

It wasn't worth keeping the leftovers, so I threw them out. I threw out fish! Have I lost my knack for pan-frying? Any ideas why fish was so soggy?

-Donna (Happy to report the chicken I roasted Sunday was delicious)
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