Fluke, also called summer flounder, is a delicate, delicious, flat, white fish with a gentle taste and texture. Like many other fish of similar description, it tastes extremely good when fried. Fluke can be deep-fried or pan-fried and will taste wonderful either way. No special ingredients are required, which makes it easy to fry some at a moment’s notice. As long as you are especially careful while handling the delicate flesh of the fluke, your fillets will turn out beautifully.
Things You'll Need
- 2 fluke fillets
- Plate with paper towels
- Large, flat bowl
- 1 cup flour
- Salt and pepper to taste
- Sharp knife
- Fish spatula
- 3 tbsp. olive oil
- Large saute pan or skillet
- Deep fryer filled with recommended amount of oil
- Deep fryer thermometer
Mix the flour, salt and pepper together in the bowl.
Pre-heat large skillet or saute pan over high heat. Alternately, pre-heat deep fryer, if using that instead.
Coat the fluke fillets carefully with the flour mixture. Make sure both sides are well covered. If you are using a skillet or saute pan, visually examine the fillets to make sure they will fit. If there is any doubt, cut them in half and make sure that all surfaces are covered with the flour mixture before frying. Proceed to Step 4 if you are using the skillet or saute pan. Proceed to Step 5 if you are using a deep fryer.
Drizzle 3 tbsp. olive oil into hot skillet or saute pan. Carefully place your first fluke fillet into the pan with the fish spatula. If both fillets will fit without crowding, cook them both at the same time. If they will not, cook them one at a time. Proceed to Step 6.
Check the temperature of the oil in your deep fryer with a thermometer. If it is at 350 degrees Fahrenheit, it has reached a good frying temperature. Carefully lower fluke fillets into the hot oil in the fryer basket, being careful not to spatter yourself. Use tongs to readjust the fillets if necessary. Proceed to Step 6.
Check the progress of your fluke fillets. If you are pan-frying them, you should be able to flip them after about 2 minutes, as these fillets are quite thin. If you are deep-frying them, they will probably be completely done in 2 to 3 minutes.
Test your fillets for doneness. Break apart a fillet just slightly at its thickest point. If the fish is solidly opaque, it is done. If it is at all translucent, it needs a little more time. When done, place the fillets on a plate lined with paper towels to drain some of the excess oil.
Tips & Warnings
- The flesh of fluke is very delicate and will break if handled roughly. That is why it is advisable to use a fish spatula when pan-frying it. It becomes less delicate as it cooks, but it is still very easy to ruin.
- When frying, it is important to make sure that the oil in which you are cooking has reached a high enough temperature for the job. Failure to do so can result in greasy, soggy food that does not taste very good. A thermometer is best for testing oil in a deep fryer. If using a skillet or saute pan, do a water test before adding the olive oil. Splash a few drops of water across the surface of the pan. If they skitter and dance across the pan, it is hot enough to add the oil and begin cooking.
- The Professional Chef (Eighth Edition); The Culinary Institute of America; 2006
- Photo Credit Eising/Photodisc/Getty Images
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