Flounder is a delicate tasting fish, and can take on many flavor profiles, but you have to be careful not to overpower its natural flavor with strong sauces.
If you bake Flounder, be sure to keep basting the meat to prevent it from drying out. Flounder is also good sautéed. It's recommended that fillets be undercooked, as the meat continues to cook after it leaves the pan.
Flounder Fillets
Individually Quick Frozen
Skinless or Skin-on
Boneless
Packed in a 25 lb. case
2/4 oz, 3/5 oz, 4/6 oz, 6/8 oz, 8/10 oz
