Ok, I know why I usually don't cook flounder, but for some odd reason, when I deep fried it in olive oil, and it was coated with bread crumbs, all the filets just turned into mush.So, I took another batch, coated them with bread crumbs and placed them in an aluminum foil and placed that on a rack that went over the grill on the BBQ.Still, they came out soggy and mushy.What's up with that?I did not coat the fish with milk, water, or eggIs that why?
It's the flounderTry a different lot, you should be able to just roll in flour and fry, and the meat stays intactI crumb, bake in foil and had have had no problemsHowever, flounder are bottom feeders, which means they ingest from the source from where they are caughtSome, here in NZ are notorious for breeding near effluent/ waste disposal areas, and it does affect their meatResearch the sourceDon't be put off I haven't, nothing better than fresh flounder, fried gently in butter with freshly ground pepper on.
