“It’s crispy and delicious, almost a little sweet,” says Tim Broderick, a man who knows his fluke. The Chilmark fisherman was the host of last year’s fisherman’s fish fry, an annual tradition to mark the end of the commercial fluke season and a chance for the fishermen to slow down and enjoy this summer specialty they unload daily on Menemsha docks. Their method was simple and classic: they rolled the fluke in flour seasoned with just salt and pepper and plunged it into the deep fryer, serving it alongside fried clams, garden salads, and other potluck dishes.