Many people undeservedly consider flounder to be tasteless and difficult to prepare.
You can often hear that there is practically no meat in it, it is inconvenient to clean, and the smell is just terrible.
In fact, if this fish is cooked correctly, it turns out to be very tasty.
Flounder is called several species of flat sea fish.
These include glossics, halibut, turbot and salt fish.
How to fry flounder - the basic principles of cooking
It all starts with cutting fish. Fish are cut off from fresh or thawed carcasses. You need to do this by turning the carcass with the light side up to see the darkened part with the insides. Then they take out the insides and wash the flounder well under running water. Lightly dry the carcasses with napkins and spread on a cutting board. With a sharp knife, fins and tail are cut from both sides. The carcass is lightly scraped with a knife and thorns are cut. Now gently with a knife they poke the skin across the entire width of the carcass and tighten it. If you wish, you can grind the fish, or fry it whole.
Many people wonder how much to fry flounder so that it does not turn out tasty and tender. If the whole fish is fried, 7-10 minutes will be enough. It should be noted that during the frying process, the pan should not be covered with a lid. Fillet is fried a little faster, on average five minutes.
Well, the main question: how to get rid of an unpleasant smell? Everything is very simple. The most effective remedy is onion. The prepared flounder is salted, seasoned with spices and breaded in flour to make the fish juicy and tasty. Onions are peeled and chopped with fine feathers. Flounder is spread in a pan with hot oil, and after a couple of minutes chopped onions are spread around it. Fish is fried on both sides until golden brown. The onion will kill the unpleasant smell. The finished flounder is laid out on a plate, seasoned with spices again and served with potato or rice side dish. How to fry flounder, we wrote above, but you, nevertheless, focus on the size and weight of the carcass.
Recipe 1. Fried flounder in a pan
Ingredients
kg flounder;
a pinch of ground paprika;
three cloves of garlic;
a pinch of ground black pepper;
four sprigs of rosemary;
a pinch of kitchen salt;
lemon;
30 ml olive oil.
Cooking method
1. Separate the head from the flounder carcasses, gutted, wash it under the tap and dry it with napkins. We cut the fins on both sides and the tail. Carefully pry the skin with a knife and remove it. Then separate the fillet from the bones.
2. Heat a large frying pan over low heat. Lubricate it with oil. Peel and chop the garlic into thin slices. We spread it in a pan, here we send rosemary and fry, stirring, for three minutes. Transfer rosemary with garlic on a paper towel.
3. Increase the heat under the pan. Mix salt with pepper and paprika. We season flounder fillet with this mixture on all sides. We spread the fish in a preheated pan and fry for three minutes on each side.
4. Put the fried flounder on a serving dish, put slices of lemon and a sprig of rosemary on top.
Recipe 2. Fried flounder with sauce
Ingredients
two flounder fillets (180 g each);
dried tarragon - 5 g;
lemon;
a quarter glass of dry white wine;
flour - 50 g;
clove of garlic;
a pinch of sea salt;
butter - 30 g;
a pinch of ground black pepper.
Cooking method
1. Rinse the lemon and wipe with a towel. Using the smallest grater, remove the zest from it and squeeze the juice. Separate from the total amount of 2 g of zest and a teaspoon of juice.
2. Pour flour into a wide plate. Sprinkle flounder fillet on all sides with a mixture of salt and pepper. Bone the fish in flour.
3. Melt the butter in a large frying pan, put the fillet of flounder in it and fry it on both sides, two minutes on each. We put the finished fish on a heated plate and cover with foil to keep it warm.
4. In the pan where the fish was fried, put finely chopped garlic and fry, stirring constantly, for a minute. Then pour the wine and cook, scraping fat from the walls of the pan, for another minute. Then add the shelved zest with lemon juice and tarragon. Warm up a couple of minutes, and pour fried flounder with this sauce. Serve with a side dish of rice or vegetables.
Recipe 3. Asian Flounder
Ingredients
flounder carcass;
green onions;
rice - 100 g;
ginger and cilantro;
three eggs;
soy sauce;
bell pepper - 100 g;
sugar - 10 g;
large onion;
50 g of ketchup;
25 g celery root;
30 ml of vinegar;
2 cloves of garlic;
50 g of starch;
70 g of fresh pineapple.
Cooking method
1. Peel and finely chop the ginger and garlic.
2. Peel the celery root, onion and pepper as well and chop with a thin straw.
3. Pineapple cut into small pieces.
4. Put a cast-iron frying pan on a fire, pour in vegetable oil and heat well. Put all the prepared vegetables, except garlic and ginger, in a skillet and fry, stirring constantly, for two minutes. Then pour in water and add soy sauce, sugar, ketchup, vinegar and freshly ground pepper. Taste, if necessary, add sugar or vinegar. Turn off the heat and put the sauce in a separate bowl.
5. Add a little more oil to the pan and put chopped ginger and garlic, fry for a minute. Then put the pre-boiled rice in the pan and continue to fry, stirring constantly, for another minute.
6. Slide the contents to the side, and drive the egg into the empty space. After a minute, stir it with a wooden spatula and mix with rice. Add chopped chives and cilantro. Pour in a spoonful of soy sauce, wait until it evaporates and mix.
7. Flounder cut into fillets. It should be four pieces. Cut them across, put in a bowl, season with pepper, salt and pour over ginger juice. Beat two eggs with starch. Roll the fillet in flour, then dip in the egg mixture and fry the flounder in deep fat on both sides, for three minutes on each. Serve flounder with sauce and rice side dish.
Recipe 4. Flounder fried with oranges
Ingredients
kg flounder;
10 ml of lemon juice;
orange;
large onion head;
spice;
vegetable oil.
Cooking method
1. Flounder clean, cut off the heads, tails and fins. Cut the fish into comfortable pieces and wash well. Dip each piece with napkins and put in a convenient dish. Sprinkle flounder with lemon juice and mix.
2. Chopped peeled onions in half rings. Heat oil in a pan and fry fish in it, laying onion between pieces. Fry the flounder on both sides, three minutes each. Make sure that the onion does not burn out. Add fresh onions with each new serving of fish.
3. Put all the fish in a pan. Squeeze juice from an orange and pour flounder on it. You can add slices of orange. To cover with a lid. Twist the fire to the minimum and simmer the fish for ten minutes. Serve with boiled potatoes, pouring the sauce left over from the fish stew.
Recipe 5. Fried flounder for a snack
Ingredients
ground black pepper;
vegetable oil;
lemon juice;
salt;
flounder;
adjika;
flour;
onion;
tomato paste.
Cooking method
1. Flounder clean, gut and cut the fins and tail. Prying off the skin with a sharp knife, remove it with a stocking. Wash and wipe the fish with a napkin. Sprinkle with lemon juice and leave the fish to rest for a quarter of an hour.
2. Mix flour with salt and black pepper. Roll flounder in this mixture and fry in heated oil on both sides until golden brown.
3. In a separate pan, fry finely chopped onions until soft, add tomato paste, mix and then simmer over low heat for a couple of minutes. At the end, add a little adjika and passer for another two minutes.
4. Put the flounder on top, warm it up a little, covering it with a lid. Then turn off the heat and completely cool the fish. Serve cold as a snack.
How to fry flounder - tips and tricks from the chef
To get rid of the unpleasant odor, sprinkle the fish with lemon juice or fry it with onions.
Serve flounder with any citrus sauce, it will enhance the taste of fish.
Before cutting the carcass, pour boiling water over it.
Flounder can be marinated in lemon juice before roasting.
Do not cover the pan while frying flounder, otherwise the fish will get wet and not become crispy.
Add spices to the flour and pan the fish in this mixture. So, it will turn out tender and tasty.
