Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2
Dinner » Seafood » Cajun

Ingredients:

Freshly Caught Flounder
Peanut Oil
Milk
Tony Chachere's cajun fish fry mix


Step 1:

The first thing you're going to need, obviously, is a filet knife. These are ultra sharp and ultra thin and bendable and that's all pretty important if you plan on getting a good filet off of a fish. First, make a cut down the middle of the fish. This will act as a guide.

Notice where I started the cut. An interesting thing about flounder is very little of their body is "head" and guts. It's simple to feel above the eyes and feel the skull. Below the eyes it's soft in a small area. That's the guts. Unless you're a skull and guts type of person, you want to cut around these.