CHSP Flounder 6-22-2013

[sparky1423]

It's almost like a garlic and herb cream cheese, but the consistency is more dry. It's a great thickening agent for cream sauces instead of using flour or a roux. Just don't crank the heat on the burner or the fat will start separating from the sauce.

I found it at Safeway in the gourmet cheese section. If you cannot find it, an off brand is called "aoulette". It's a great spread for turkey or chicken sandwiches substituting mayo.

Nice work, really curious about the Boursin sauce

[AbuMasgouf]

Potato and parmesan encrusted with shrimp in a boursin cream sauce and fresh spinach. This is a good one for orange roughy too...not for the health diet!

OMG Iron Chef!! We definitely need to cook together! I'm totally calling you Chef instead of Sparky now!

[chex]

wtg guys! great fish! good times and good cookin' too, omg.

[AbuMasgouf]

Wow, you sure know how to cook, Jeremy. Looks so good. Anyway, WTG to all! I'll get out there again soon I hope.

BTW, did you guys sense any difference between live bait, plastic and Gulp in terms of flounder preference?

Chef (aka Sparky1423) gave a good answer. The Minnows were constant. Toyomo and I went through 3 dozen mostly because the flounder would bite of the body leaving the head sometimes. I would see action on the rod and go to react, only to feel the weight gone. I reel in only to find a head left as a gesture of "Ha! Ha!" That's why towards the end I kept the rod in my hand and caught 6 back to back that way.

In the pylons with any slight movement of my pedals, I would get hits. Anytime I drifted between pylons I would also get hits. The gulp produces, but it ain't cheap. For the cost of the minnows I felt they produce better.

Just my 25 dinnars (about $.02).

[AbuMasgouf]

Now I'm no Chef Sparky1423 but I wanted to share what I did.

Ever since I found out that catching a flounder was a reality (again I'm still new to all of this) I dreamed of being able to reproduce my favorit dish from a Thai restaurant, crispy whole flounder. That dish is also the first way I ever ate flounder, so it has a special place in my heart, err stomach. So coming home with the keepers reminded me of my dream and so I did my best to recreate it.

I scored the fish (as in the restaurant) and I lightly floured it and fried it whole. Side note, cleaning a flounder is surprisingly easy. Their innards are soo compact. I never knew that a flounder's butt was an inch from its mouth! Isn't there a saying about that? LOL

Anyway, I made the sauce with fish sauce, palm sugar, tamarind concentrate, mushroom sauce (vegetarian version of oyster sauce), small amount of tomato paste (fresh tomatoes would be better) and fresh orange slices. I reduced it until it was thick then added sliced bell peppers. I was out of thai basil, which was crucial but I did without it. I didn't add any thai peppers because of the kids...

Here is the final result:

20130623_192452.jpg

It was awesome and very close to the real deal from the restaurant. I think the Thai basil would have done it!

Best thing about this dish is all the fins and tail become very crispy and so everything could be eaten. Nothing was left from this fish except the spine and the skull.

[HokieDJ]

That there is the best way to enjoy flounder. Deep fried with thai chili sauce.

[tufnik]

That there is the best way to enjoy flounder. Deep fried with thai chili sauce.

Never tried it that way. Sounds good. Do you deep fry the whole fish or filet it? Is half the fish crispy?

[toyomo]

Wow both cooked flounders look amazing. For some reason today I feel an overwhelming urge to go back and try my hand again. Especially considering my steve erkel move at the end I feel the need to redeem myself. Im surprised that the bug hit me so quick since im still feeling the sunburn and remembering the long drive and the lack of sleep that went along with the great day. It usually doesn't hit me till at least halfway through the work week lol. Ive been thinking about all the things I can do better next time to increase my odds and im anxious to give it another shot. I know we originally planned to hit up the area the previous night but traffic delayed the whole thing and wore us out, but high tide is around 8ish pm and im wondering how the bite would have been. Like sparky im thinking the tides played a big role. Sure fish were caught throughout the day but there was clearly a period of time when we(everyone else but me) were tearing them up then it just slowed noticeably. Im gonna plan next time I go to fish the night rising and high tide for sure.

[AbuMasgouf]

Never tried it that way. Sounds good. Do you deep fry the whole fish or filet it? Is half the fish crispy?

Technically I deep fry the whole fish. For presentation purposes I was trying to make the fish as flat as possible, so I had to cut the head and a small part of the body to fit into the electric skillet which I use for outdoor fish frying. I fried both the body and the head next to each other, this was the only way to make it fit. As soon as one side is golden I flip it to fry the other side. So both sides become crispy. I Highly highly recommend it!

[AbuMasgouf]

Wow both cooked flounders look amazing. For some reason today I feel an overwhelming urge to go back and try my hand again. Especially considering my steve erkel move at the end I feel the need to redeem myself. Im surprised that the bug hit me so quick since im still feeling the sunburn and remembering the long drive and the lack of sleep that went along with the great day. It usually doesn't hit me till at least halfway through the work week lol. Ive been thinking about all the things I can do better next time to increase my odds and im anxious to give it another shot. I know we originally planned to hit up the area the previous night but traffic delayed the whole thing and wore us out, but high tide is around 8ish pm and im wondering how the bite would have been. Like sparky im thinking the tides played a big role. Sure fish were caught throughout the day but there was clearly a period of time when we(everyone else but me) were tearing them up then it just slowed noticeably. Im gonna plan next time I go to fish the night rising and high tide for sure.

LOL!! Dude if I was closer I'd totally be down to go tonight!! I have the same bug!

[Shady]

Nice flatties guys! And very nice cooking and presentations. I've never thought to coat a fish in shredded potato, it must be like a giant tater-tot fish! I gotta try that!
Let me know next time you all plan on heading out there.

[echo5oscar]

Potato and parmesan encrusted with shrimp in a boursin cream sauce and fresh spinach. This is a good one for orange roughy too...not for the health diet!

With food like that, screw the health diet!

[tufnik]

Still working my schedule, but I hope to go there this Sat. Not sure if RI or CHSP. Thinking OC too.

[toyomo]

Was waiting to see the weather forecast closer to the weekend. As of now it looks like possible tstorms thurs,fri,sat.

[moc]

I just got back from out of town, so no fishing from me last weekend. I am glad that you guys caught your keeper flounder. I guess I did not steer you wrong Mustafa...?