"Well, she said, what are we waiting for? That appliance store closes by 3 pm!"
So, we drove through a massive afternoon thunderstorm and picked up the air conditioner. Although, the thought of shoving that one hundred pound, 14,000 btu machine into my studio window occurred in head, the only thing that really stuck in my mind was the shellfish and seafood at Middendorf's in the little swamp town of Manchac.
Once out of the steamy swamp weather and into the cool of the restaurant, we sat down and placed our order. Therese had the stuff filet of flounder and I had this monster with crab topping! It was an early start to our 41st wedding anniversary, which is today! But any excuse was fine with me!
Of course, there's really no wrong way to dine on flounder, but if you don't want a mouthful of tiny bones, I suggest this! Once you've finished the main filet part of the fish, use the fork to separate the rest of the flesh from the ribs of the spine by following the length of the ribs with your fork and not across the ribs. Once you've eaten all from the top side, gently with the one hand lift the front part of the spine as you use the fork with the other hand to extract the spine from the back side of the fish. Pull all the way to the tail and put the spine with ribs and tail attached off to the side.
Now, you are ready to eat the back side of the fish being careful to not disturb the small bones from the fins that surround both sides of the fish. If you are really savvy, when you have finished with the flesh from the back side of the flounder and haven't disturbed the fin bones, which are numerous and tiny, you can extract whatever meat there is from those fin bones by using the side edge of your fork and gently pull away the meat in the direction of the bones and, once again, not across.
Having completed that task, you can have another beer to celebrate. You now qualify as an expert flounder "yat" or, even a... Cajun!
Copyright 2013/Ben Bensen III