Many flounder undeservedly consider 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 awful.
In fact, if this fish is properly cooked, it turns out very tasty.
Kambala is called several species of flat sea fish.
These include glooski, halibut, turbot and fish and salt.
How to fry flounder - the basic principles of cooking
It all starts with cutting fish. With fresh or thawed fish carcasses cut off the head. This should be done by turning the carcass with the light side up to see the darkened part with the entrails. Then take out the insides and flush well flounder under running water. Lightly dry carcasses with napkins and spread on a chopping board. The fins and tail are cut off with a sharp knife on both sides. The carcass is slightly scraped with a knife and spikes are cut out. Now gently knife the skin across the entire width of the carcass with a knife and tighten it. If you wish, you can mill the fish, or fry it whole.
Many wonder how much to fry flounder so that it does not turn out tasty and tender. If the fish is fried completely, 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 roasts a little faster, on average five minutes.
Well, the main question: how to get rid of the unpleasant smell? Everything is very simple. The most effective remedy is onions. Prepared flounder is salted, seasoned with spices and breaded in flour to make the fish juicy and tasty. Onions are peeled and chopped with thin feathers. Flounder is laid out in a pan with hot oil, and after a couple of minutes, shredded onions are laid out around it. Fish is fried on both sides to ruddy. Onion will kill the unpleasant smell. Finished flounder spread on a plate, once again seasoned with spices and served with potato or rice side dish. How much fry flounder, we wrote above, but you, nevertheless, be guided by the size and weight of the carcass.
Recipe 1. Fried flounder in a pan
Ingredients
kg of flounder;
pinch of ground paprika;
three cloves of garlic; a pinch of ground black pepper;
four sprigs of rosemary;
a pinch of cooking salt;
lemon;
30 ml of olive oil.
Method of preparation
1. Separated from the carcasses of the flounder head, gutted, washed under a tap and dried with napkins. We cut the fins on both sides and tail. Carefully hook the skin with a knife and remove it. Then separate the fillets from the bones.
2. Heat a large frying pan over low heat. Lubricate it with oil. Clean the garlic and cut into thin slices. Put it in the pan, here we send rosemary and fry, stirring, for three minutes. We shift the rosemary with garlic on a paper napkin.
3. Increase the fire under the griddle. Mix salt with pepper and paprika. Season with this mixture of flounder fillet from all sides. Spread the fish on a preheated pan and fry for three minutes on each side.
4. We spread the fried flounder on a serving dish, put lemon slices and rosemary sprigs on top.
Recipe 2. Fried flounder with sauce
Ingredients
two flounder fillets (180 g each);
dried tarragon - 5 g;
lemon;
a quarter cup of white dry wine;
flour - 50 g;
garlic clove;
a pinch of sea salt;
butter - 30 g;
a pinch of ground black pepper.
Method of preparation
1. Rinse a lemon and wipe with a towel. Using the finest grater, remove the zest and squeeze the juice. Separate from the total amount of 2 g of peel and a teaspoon of juice.
2. Pour the flour in a wide plate. Flounder fillet from all sides sprinkled with a mixture of salt and pepper. Roll fish in flour.
3. We melt butter in a large frying pan, put the flounder fillet in it and fry on both sides, two minutes each. Put the finished fish on a pre-heated plate and cover with foil to keep it warm.
4. In a frying pan, where the fish was fried, spread the finely chopped garlic and fry, stirring constantly, a minute. Then pour in the wine and cook, scraping the fat off the side of the pan for another minute. Then add the deferred zest with lemon juice and tarragon. We warm for another couple of minutes, and pour the fried flatfish with this sauce. Served with a side dish of rice or vegetables.
Recipe 3. Asian Flounder
Ingredients
flounder carcass; spring onions;
rice - 100 g;
ginger and cilantro;
three eggs;
soy sauce;
Bulgarian 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 fresh pineapple.
Method of preparation
1. Peel and finely chop the ginger and garlic.
2. Celery root, onion and pepper are also cleaned and chopped into thin straws.
3. Pineapple cut into small pieces.
4. Put the cast-iron skillet on the fire, pour in vegetable oil and heat well. Put all the prepared vegetables, except garlic and ginger, in the pan 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 fire and put the sauce in a separate bowl.
5. Add a little more oil to the pan and add chopped ginger and garlic, fry for a minute. Then put the pre-boiled rice into the pan and continue to fry, stirring constantly, for another minute.
6. Slide the contents to the side, and hammer the egg into the free space. After a minute, stir it with a wooden spatula and mix with rice. Add chopped spring onions and cilantro. Pour in a spoonful of soy sauce, wait until it is evaporated and mix.
7. Flounder to cut into fillets. It should turn out four pieces. Cut them across, put in a bowl, season with pepper, salt and pour over ginger juice. Beat two eggs with starch. Roll fillets in flour, then dip into the egg mixture and fry the flounder in deep fat on both sides, for three minutes each. Serve flounder with sauce and rice garnish.
Recipe 4. Flounder, fried with oranges
Ingredients
kg of flounder;
10 ml of lemon juice;
orange;
large onion head;
spice;
vegetable oil.
Method of preparation
1. Flounder clean, cut off the heads, tails and fins. Cut the fish into comfortable pieces and wash well. Dip each piece of napkins and put in a convenient dish. Sprinkle the flounder with lemon juice and mix.
2. Shred the onion cut into half rings. Heat the butter in a frying pan and fry the fish in it, putting the onions between the pieces. Flounder fry from two sides, three minutes each. Ensure that the bow does not burn out. With each new portion of fish add fresh onions. 3. Put all the fish in the pan. From the orange squeeze the juice and pour them flounder. You can add orange slices. To cover with a lid. Twist the fire to the minimum and braise the fish for ten minutes. Serve with boiled potatoes, watering sauce, remaining from stewing fish.
Recipe 5. Fried Flounder for a Snack
Ingredients
ground black pepper;
vegetable oil;
lemon juice;
salt;
flounder;
adjika;
flour;
onion;
tomato paste.
Method of preparation
1. Flounder clean, gut and cut off the fins and tail. Prying the skin with a sharp knife, remove it with a stocking. Wash the fish and wipe 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 hot oil on both sides until golden brown.
3. In a separate pan, fry the finely chopped onion until soft, add tomato paste, mix and then steam on low heat for a couple of minutes. At the end add a little adzhika and pass two more minutes.
4. Put flounder on top, warm slightly, covered with a lid. Then turn off the heat and completely cool the fish. Serve cold as a snack.
How to cook flounder - tips and tricks from the chef
- To get rid of the unpleasant smell, sprinkle the fish with lemon juice or fry it with onions.
- Serve flounder with any citrus sauce, it will enhance the taste of the fish.
- Before you begin cutting a carcass, pour boiling water over it.
- Flounder can be marinated in lemon juice before frying.
- Do not cover the pan with the lid when roasting the flounder, otherwise the fish will be sodden and not covered with a crispy crust.
- Add the spices to the flour and sand the fish in the mixture. So, it will turn out tender and tasty.
