Recently, I have been trying to convince my oldest to venture out and try different types of seafood. She will only eat 2 things in the seafood arena…….
- Crab Cakes
To ease her into trying flounder I fried it. She loved it, which was great. Now that I know she will eat it I had to find another way to make it. As much as I enjoy fried food it’s not something I make often.
Then it hit me…..she LOVES my Creole Blackened Wingettes……
Why not make Creole Blackened Flounder……I mean it only makes sense right.
Ok, so let’s dive into this recipe together…….
(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)
10-12 Wild Caught Flounder Fillets
In a jar combine the following herbs and spices.
- 1 tablespoon smoked paprika
- 1 teaspoon Pink Himalayan Sea Salt
- 1 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
- 1 tablespoon dried oregano leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional) I did not use the cayenne in my mixture as my oldest is not a fan. I just sprinkled it on my pieces of fish at the end.
- Rinse the fish fillets and pat dry. Season both sides of the fish with the seasoning mixture, pressing it into the fish to help the seasoning adhere well.
- Heat a large skillet over high heat and add a thin layer of oil to the pan (be sure to use an oil for high-temperature cooking). When the pan is heated place your seasoned fish in the skillet and cook without moving the fish for 3-4 minutes until nicely browned (be sure not to overcrowd the pan). Turn the fish over and cook for another 3-4 minutes, until the fish is done. Repeat with the remaining fillets – adding oil as necessary and keeping the skillet very hot.
Once done, enjoy.
My oldest really loved this……she said oh…..you can definitely add this to the menu….LOL…kid’s. Now she can add flounder to her growing list seafood likes!
Thank you so much for taking the time to stop by, I greatly appreciate it.
Instagram // Twitter // Pinterest
Until Next Time