All questions

What is the best way to cook flounder and swai?

I always saute it in olive oil and it falls apart on me. It ends up looking like mush. How do I get it to stay in one piece?

asked by Alexis Z over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 3651 views
Summer of Eggplant
added over 5 years ago

You could try dredging it in Wondra before pan frying it at a highish heat and for that you might want to try a canola or vegetable oil that can handle a higher heat. Or you could lightly brush a baking pan and the the fish with some olive oil (plus S&P) and broil it for about 3-5 minutes.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

The simpler the better. With flounder be sure to use tweezers to remove any pin bones. But with either fish I would go with a saute in brown butter. Flounder will possibly have some skin that you will want to crisp up, so give it a dusting in Wondra or rice flour. You might add capers to your pan. After that it need little more than a salt and pepper and a squeeze of lemon. If you want to sauce it maybe a classic sauce gribiche.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52