Paige II Charters
Flounder are fun to catch and delicious to eat!
These flat fish feed near the bottom, so you need to present your bait or lure close to where they are hiding. There are several effective tactics for catching them.
One of the most popular methods is drifting with a baited rig, such as a Fluke Killer or a high-low bottom rig. You can use live or cut bait, such as live finger Mullet, live small Spot, minnows, Squid, Silversides, or Flounder belly strips. You can also add artificial baits like GULP Swimming Mullet to enhance the scent and appearance of your offering. The key is to drift over sharp drop-offs or structure where flounder like to ambush their prey.
Another method is jigging with a bucktail jig or a soft plastic lure. You can tip your jig with a strip of bait or a GULP Jerk Shad for extra attraction. Jigging allows you to cover more water and target active flounder that are willing to chase your lure. You can jig along the edges of channels, around bridge pilings, or near wrecks and reefs.
A third method is trolling with wire line and a spoon or a bucktail. This method is effective around the Chesapeake Bay Bridge Tunnel, where flounder congregate in deep water. Wire line helps you get your lure down to the bottom and maintain contact with it. Trolling allows you to cover a lot of ground and locate flounder that are scattered along the structure.
No matter which method you choose, make sure you use a sharp hook and set it firmly when you feel a bite. Flounder have tough mouths and can spit out your bait quickly if you don’t hook them well.
Flounder is a delicious and versatile fish that can be cooked in many ways. Here are three easy and tasty methods to prepare your flounder for the table.
1. Baked flounder with lemon and herbs. Preheat your oven to 375°F and lightly grease a baking dish. Rinse and pat dry four flounder fillets and arrange them in a single layer on the dish. Sprinkle some salt, pepper, garlic powder, and dried oregano over the fish. Drizzle some melted butter and lemon juice over the top. Bake for 15 to 20 minutes or until the fish flakes easily with a fork. Garnish with some fresh parsley and lemon wedges and serve with rice or salad.
2. Pan-fried flounder with capers and almonds. Heat some olive oil in a large skillet over medium-high heat. Season four flounder fillets with salt and pepper and dredge them in some flour, shaking off any excess. Fry the fish for about 3 minutes per side or until golden and crisp. Transfer to a platter and keep warm. In the same skillet, add some butter, capers, sliced almonds, and lemon juice and cook until the butter is browned and the almonds are toasted, stirring occasionally. Spoon the sauce over the fish and enjoy with some steamed vegetables or bread.
3. Broiled flounder with parmesan crust. Turn on your broiler and line a baking sheet with foil. In a small bowl, mix some grated parmesan cheese, mayonnaise, sour cream, green onions, lemon zest, salt, pepper, and paprika. Rinse and pat dry four flounder fillets and place them on the prepared baking sheet. Spread the cheese mixture evenly
Enjoy!
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