Raw Flounder Fish.

Because they are flat, one can suppose that those Fish will take less time to cook. Well it all depends on the size and thickness of the Fish but also on the method of cooking it. I do like pan frying Flat Fish most of the time. However grilling, BBQing and baking are my other ways. One thing I dislike is poaching, simmering or boiling a Flat Fish but I dare say this is by pure personal preference.

 Fried Flat Fish with sautéed Potatoes, Tomatoes, Mushrooms and Lemon wedges. The dish is decorated with Rosemary and served with a Mustard Beurre Blanc Sauce.

Battered or breaded a Flat Fish can be fried, stay moist and be flakingly delicious. Of course I do enjoy a fried Plaice from a Fish and Chips Shop once in a while. Home made, the Batter or the Breading of a Fish can be adjusted to your own taste by the means of seasoning or the use of Ingredients to enhance the overall result for the dish. Ale, Herbs, Cider, Sparkling Water, the choice is all yours to make your own Batter or Crumbs coating.

Battered Plaice.