There are various types of flounder, the most preferred being the yellow belly flounder, named after its prominent spotty yellow belly. This type of flounder is meatier than the average sand flounder, however, not as common.

Flounders are always gutted when purchased, but with the head and skin intact, as the skin is soft and can be eaten.

METHOD:
Wash the flounder well, especially in the gills. Season with salt and pepper and dip in flour to cover entire surface on both sides.

In a large frying pan, heat enough oil to cover the surface of the pan well. When heated, throw in the flounder and fry on each side for 3 – 5 minutes or until the flounder turns a golden colour and the skin crisps up. To check if ready, poke a fork through and if the flesh is white and there is no sign of pink or raw fluid, the fish is ready.

Remove from pan and place on a plate with a paper towel to absorb excess oil. Squeeze lemon juice on top and extra salt.

LEMON DRESSING

• ¼ cup Extra Virgin Cold Pressed Olive Oil (see John’s Fish)
• ½ cup Lemon Juice (maybe more depending on taste)
• ½ cup chopped Parsley
• ½ chopped Spring Onion
• Salt and Pepper

Mix all ingredients together, whisking with a fork to thicken. Taste as more lemon juice and/or salt may be needed.

A Greek Salad or John’s Greek Coleslaw is a great accompaniment to fried flounder.