Sous Vide Flounder
If you're looking for the best way to cook a flounder fillet, try Sous Vide Flounder! This method cooks delicately in a temperature-controlled water bath to ensure a perfectly cooked piece of fish that's ready for finishing or eating as-is!
Servings: 2
Calories: 205kcal
Equipment
- Vacuum Sealer or water displacement method
- Sous Vide Weights or heavy kitchen utensil
- Sous Vide Container or large pot
Ingredients
- 1 pound Flounder 2 fillets (fresh or frozen)
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Butter Optional
Instructions
- Choose your desired temperature using the table below and fill your pot or sous vide container with water. Add the immersion circulator and set the correct temperature.
- Pat the fish dry completely, then add desired dried seasonings and/or butter. Place the fish in a vacuum-sealed bag in a single layer or use the water displacement method to remove the air.
- Once the water has come up to temperature, submerge the sealed flounder into the water bath and use weights or clips to keep it down. Cook for 30-45 minutes depending on the size or if it's frozen.
- Once it's finished cooking, remove from the water bath with tongs and carefully open it. Pat dry with paper towels, then use any of the finishing methods below. Adjust seasonings and enjoy!
Notes
💦Water Displacement Method
Don't have a vacuum sealer? The water displacement method works by using the principle of Archimedes, which states that a body submerged in water is buoyed up by a force equal to the weight of the water displaced by the body. This means that the food in the sealed bag is cooked by the heat of the surrounding water, without coming into direct contact with the water. This cooking method is often used to cook delicate foods such as fish, eggs, and vegetables. You can use the water displacement method to properly secure your fish for sous vide using the following steps:- Place your food in a Ziploc freezer bag, making sure to get as much air as possible.
- Seal the bag most of the way leaving a small opening at the end to let air escape.
- Submerge in the water letting the air come up to the top using the pressure of the water.
- Once the bag is submerged up to the seal, close it fully before fully submerging into the water.
⏲️Best Time and Temperature To Cook Flounder
What temperature do you sous vide fish and for how long? This depends on how well you like it cooked and what type of fish it is. Generally, you can expect your fish to be cooked in about 30 minutes at a temperature ranging from 120F - 135F for the best flavor and texture.- Rare: 120F for 30 minutes - This will produce fish that is slightly pink in the center and will have a more raw taste. Use this time and temperature if you plan on finishing the dish with a high heat method.
- Medium: 130F for 30 minutes - This is the perfect temperature to cook your fish if you're looking for something with a slightly firm texture while still being moist and tender. This is the temperature you want to aim for if you are planning on finishing or browning the top.
- Well Done: 135F for 30 minutes - This will give you fish that is cooked all the way through and has a slightly firmer flaky texture but is still moist and delicious. Use this temperature if you are planning to eat the fish without finishing to avoid overcooking.
Nutrition
Calories: 205kcal | Protein: 28g | Fat: 11g