Any fish is a “pantry” of valuable substances. A sea flounder in their content is not inferior to red fish. Its meat, as well as salmon, contains omega-6 and omega-3 polyunsaturated fatty acids . In flounder there are many essential trace elements and vitamins. This fish is one of the most useful products for humans. A small amount of fat in flounder meat makes it a dietary product.
You can cook a variety of dishes from this fish. It makes excellent ear, nutritious casserole, ruddy cake and aromatic kebab. But the fried flounder is most easily prepared . The recipe for this dish is simple and allows you to quickly get a diet dish. To do this, flounder must be gutted, gills and intestines removed, cleaned of mucus and washed. Then it is pickled in lemons or sprinkled with the juice of these fruits. And then you need to roll the flounder in flour, well, and fry in a skillet in a well-heated oil. But you need to watch so that the fish does not overcook, otherwise it will lose its taste and become dry. Salt it at the very end of cooking. Then she immediately transferred to the plate. The fried flounder, the recipe of which is described above, is served on the table with boiled rice or mashed potatoes.
Here's another way to cook fried flounder. The recipe for this simple dish requires these products: four peeled flounder carcasses, salt, milk or flour, vegetable oil, parsley and lemon. The carcasses of the fish should be thoroughly washed with cold water from the tap both outside and inside. Then a few cuts are made on the carcass and it is sprinkled with coarse salt. Then you need to put the fish on a sieve and let it lie down a little. During this time, the salt is absorbed into the meat, and the excess is simply washed off. Then the flounder should be dried with paper and moistened in milk or roll in flour.
Then a frying pan is taken and a little oil is poured into it. It should only cover the bottom. It is necessary to heat the oil to a high temperature until smoke comes out of it. Flounder is fried on both sides until a light brown crust forms. You need to start frying it from the bright side. During frying, the pan must sometimes be shaken, otherwise the fish will stick to the bottom. Then the fried flounder, the recipe of which is given here, is transferred to a plate. And, to keep it hot for a long time, this plate can be placed over a pot of boiling water. You can decorate the dish with slices of lemon and parsley.
Also quite quickly cooked flounder in the air grill. But for this device you need to take fish that can fit in it. Usually flounder is sold frozen. And to defrost it, you can use the same air grill. Then it should be washed, preferably in running water, and skin should be removed from the dark side of the fish, and at the same time it will be scaled. It can be easily removed if cuts are made along the fins. And on the white side of the fish, the scales are missing, so the skin should not be removed there. Still it is necessary to remove the insides and head and it is desirable to cut off the tail and fins.
Now that the flounder carcass is ready, it needs to be salted and pepper. Then a bunch of parsley is taken, washed and dried with a towel. Mash parsley with your hands so that it starts up the juice. Then you need to put it on one side of the flounder and add the bell pepper, cut into pieces. Then the fish should be wrapped in foil and put on the upper grill. It is baked for 25 minutes at a temperature of 220 degrees.
This fish can also be stewed. Braised flounder is also not cooked for long and it needs such products: flounder is taken 1 kilogram, and fat, celery and leeks are 50 g each. You also need one carrot, onion, parsley root and 20 g of flour. Salt, dill and parsley are laid to taste. All roots and vegetables are peeled, washed and cut into circles or straws. Then they must be put in a pan, pour hot water into it and cook until soft. Flounder carcasses should be completely processed and the fillet should be separated. This fillet is cut into portions and fried in solo-heated oil. Before frying it must be rolled in flour. Then the fish should be placed in a pan, top with vegetables, cover and simmer for no more than 30 minutes. And when the fish becomes soft, it means that it is ready. Flounder should be put on a dish, and then pour sauce with vegetables. It can also be sprinkled with herbs, which must be finely chopped.