If you have not yet cooked flounder, we recommend that you fry it according to our recipes. From the specific smell of this variety of fish can be completely eliminated, if before cooking to clean fish carcasses from the skin. And the meat of flounder for its taste qualities is superior to many elite varieties of inhabitants of the water kingdom.
You can fry flatfish as traditionally in a frying pan or in an oven, as we will discuss below.
How delicious to fry a flounder in a frying pan?
Ingredients:
- flounder - 540 g;
- onion bulb - 90 g;
- large salt - to taste;
- freshly ground mixture of five peppers - 1 pinch;
- wheat flour - 115 g;
- oil without flavor vegetable - 75 ml.
Preparation
Minimal preparation of flounder before frying involves evisceration, as well as disposal of carcasses from scales, fins and tail. But as already mentioned above, the skin of flounder has a peculiar smell, which is especially palpable when frying, and almost completely evaporates to the end of cooking. Certainly, a fish with a skin will turn out with a ruddy and crispy crust, rather than without it, but in this case you will have to suffer third-party flavors during roasting.
Prepared the desired flounder carcasses leave entirely or cut into portions depending on the size, rubbed with salt, ground with a mixture of five pepper and let it soak in the aromas for fifteen minutes. After that, we pan the fish in wheat flour and spread it into the vegetable oil thoroughly heated in the frying pan. It must be without a smell, and if desired, you can supplement it with a slice of butter to give a special taste.
We roast flounder for five to seven minutes on each side. The time of frying depends directly on the thickness of the fish or its slices.
How to properly burn flounder in the oven?
Ingredients:
- carcase of flatfish - 1.4-1.7 kg;
- fresh tomatoes - 190 g;
- onion bulbs - 280 g;
- Lemon medium size - 0.5 pcs .;
- large table salt - 2 pinch;
- freshly ground mixture of five peppers - 1 pinch;
- a mixture of dried Italian herbs - 1 pinch;
- refined vegetable oil - 35 ml;
- sprigs of fresh parsley for filing.
Preparation
You can simply fry the properly prepared flounder carcass at an oven temperature of 200 degrees for twenty minutes, pre-seasoning the fish with salt and the desired spices. But we will somewhat complicate the task and prepare it with vegetables. It would be more correct to call such flounder not fried, but baked.
In this case, the skin from carcass is better to remove. In addition, we remove the fish from the fins, tail and head, and also remove the entrails. We now wash it under running cold water and make several transverse incisions on the back.
We clean the bulbs, cut them into circles, which we put on the pan completely, forming a kind of pillow. On it we place prepared flounder, preliminary having seasoned it with juice half of a lemon, salt and a mix of peppers. On top put the diced fresh tomatoes, once again salting the dish from above and season with a mixture of dry fragrant Italian herbs.
Now it is left to stand a baking sheet with a dish in the oven at a temperature of 190 degrees for twenty minutes and you can serve it by seasoning with fresh parsley.
How to fry a flounder in a frying pan with bits of batter?
Ingredients:
- fillet of flatfish without skin and bones - 740 g;
- Lemon medium size - 0.5 pcs .;
- large table salt - 2 pinch;
- freshly ground mixture of five peppers - 1 pinch;
- refined vegetable oil - 100 ml;
- eggs large chicken - 3-5 pcs .;
- Wheat sifted flour or bread crumbs - 250-400 g;
- large salt - to taste.
Preparation
Flounder prepare properly, remove the skin and separate the fillet from the bones. It is better for this purpose to take a large carcass. We cut the fillets into portions slices, season them with salt, pepper, lemon juice and leave for about fifteen minutes. After this, eggs are poured, beat a little and start alternately dipping into the resulting egg mass of fish slices. After that, immediately we pan them in breadcrumbs or flour. Ideally, it is better to repeat the dipping-panning procedure one or two more times. Immediately lay out the workpieces of the fish in the heavily heated vegetable oil without the aroma and brown them from two sides.