Fried flounder: recipes

The content of the article

• Flounder fish tasty or not
• Why bitter
• How to clean a flounder
• Pan-fried flounder
• Carcass
• Fillet
• In pieces
• How much to fry flounder
• Sauce
• Recipe for flounder in a pan
• Fried in flour with onions
• Beer batter filet
• Carcass with tomato sauce
• Pieces in batter
• In sour cream sauce
• Provencal
• With cream sauce
• Suprem Dugleri
• With vegetables

One of the popular fish dishes is fried flounder. The product has specific aromatic and taste properties, but with the right approach to cooking, you can get rid of these unpleasant qualities. Frying representatives of the flatfish family requires careful preparation and compliance with a number of conditions. As a result, you can get a healthy, tasty dish with a low calorie content..

Flounder fish tasty or not

Several marine fish have the same name: halibut, salt fish, turbot, glossics. Their main difference is a flat shape, an unusual arrangement of the eyes. When roasted, these marine creatures are a favorite delicacy of gourmets around the world. Representatives of the flatfish family are found in the coastal waters of Greenland, in the east of the Atlantic Ocean. The product can be attributed to diet, because it has no carbohydrates, few fats. The basis of nutritional value are proteins that are well absorbed by the human body..

The taste of the product depends on compliance with the processing recommendations. Properly prepared representatives of the flatfish family will not only decorate the table, but will also have a beneficial effect on the body. One of the disadvantages of the product is the specific smell. The meat of these marine inhabitants contains many useful substances. The composition includes:

• vitamins (A, C, E, group B);
• trace elements (iron, zinc, manganese, nickel, iodine, fluorine, molybdenum, cobalt, copper);
• fatty acid;
• ash;
• water.

Why bitter

Frying flounder in a pan for many housewives becomes a difficult task, since fish can be bitter. To avoid this, it is recommended to properly carve the carcass. Bitterness can accumulate in adults or in a product that has repeatedly been frozen. Young fish do not have this property. To get rid of an unpleasant aftertaste, you will need to carefully remove the top layer of skin, which has a dark color. Bitterness accumulates in this area. The skin is picked up with a knife, then removed in a downward direction..

How to clean a flounder

Cooking flounder in a pan involves proper butchering. The hostess must adhere to the following instructions on how to gut the carcasses:

1. At the first stage, it is necessary to cut off the head from the carcass. It is recommended that you turn the fish up with the bright side.
2. Take out the insides. Rinse the carcass thoroughly under running water, pat dry.
3. Put the fish on a cutting board. Cut the tail and fins with a knife or special scissors.
4. Scrape the carcass to get rid of the scales, cut the spikes.
5. Gently pry the peel with a knife across the entire width of the fish, pull it.

Pan-fried flounder

To recipe fried flounder met the expectations of the hostess, you need to follow several cooking rules. Experienced chefs give such useful tips:

• It is recommended to start to remove the top layer from the head of the fish. If you do this in the opposite direction, the appearance of the dish will deteriorate.
• To combat a sharp fishy smell, you can use lemongrass. The plant must be finely chopped, placed in the inside of the flounder during cooking. A use case is adding dried lemongrass to frying oil.
• To maintain the integrity of the product will help breading from flour or crackers.
• Another way to eliminate bad smell is to use lime. The fruit must rub the carcass before starting cooking.
• Before defrosting the fish, it is recommended to wrap it to prevent the spread of smell to other products. For this, foil or cling film is suitable. It is better to defrost on the bottom shelf of the refrigerator.
• To make the fried meat tender, before cooking, marinate the carcass in lemon juice, mustard for 2 hours.

The fried flounder will turn out very tasty if you make it in batter. To create a suitable test, you can use several recipes:

• A traditional fish batter consists of flour, eggs and salt. All ingredients will need to be thoroughly mixed with a fork or whisk until a thick mass is obtained..
• Delicious mayonnaise batter. To make it, thoroughly mix the eggs, sauce, flour and a pinch of salt.
• The dough for batter based on sour cream will make the dish tender and add a mild flavor. To prepare it, you need to add an egg, flour, sugar and spices to the fermented milk product. All ingredients must be mixed until smooth..

Fillet and carcasses are often cooked in breadcrumbs. The easiest option is boning in wheat flour. You can add a little finely chopped onion, which will help remove a specific smell. Some chefs recommend using rice instead of wheat flour to add tenderness to the fried product. Spices are recommended to be added to the breading mixture to make the dish tastier. Fried flounder will acquire an appetizing color if you add a little turmeric to flour or crushed crackers.

Carcass

It is convenient to fry the whole carcass, if it is small in size – it is placed in a frying pan in a finished form. The fish must be properly cleaned, roll in flour and cooked on an onion pillow to avoid an unpleasant odor. A good option would be a whole fried carcass with tomato or sour cream sauce. Dressings should be laid on top of the finished dish.

Fillet

Prepared frozen fillet can be found in the store in icing or packaging. So that the dish during cooking does not lose its integrity, it is better to make it in batter and breading. The dough will give a crisp, beautiful color and keep its shape. Fillet can be fried whole or divided into pieces. Serving the finished product is recommended with a side dish of vegetables, cereals or as an appetizer for beer.

In pieces

Dividing the carcass into pieces is recommended in cases where the fish is large in size and weight. Slices cook better and faster. Pieces can be simply rolled in flour or cooked in batter. For uniform roasting, the carcass should be divided into pieces about 3 cm thick. It is recommended to pour the finished dish to give interesting shades of taste with tomato, garlic or cream sauce.

How much to fry flounder

The frying in the pan should last a certain time, so that the meat turns out to be tasty, tender and soft. If you need to cook the whole carcass, it will take about 7-10 minutes. During frying, it is not necessary to cover the pan with a lid, so the fish will turn out to be rosy. If you decide to cook the fillet, it will take about 5 minutes. When calculating the frying time, it is necessary to take into account the size of the fish.

Sauce

The fried carcasses and fillets of this fish go well with a variety of sauces. You can cook them on the basis of sour cream, cream, tomato paste, mayonnaise. It is recommended to supplement gravy with herbs, vegetables, mustard, mushrooms. In red and white wine, you can soak the product before cooking or add a small amount of these drinks to the dressing to give juiciness, an interesting aroma. When serving fried flounder with pasta, pour pesto or salsa fish. Dressing with chopped garlic will help add piquancy to the dish..

Recipe for flounder in a pan

The meat of this type of fish has a fine structure and mild taste, therefore it is appreciated by the hostesses. The product is characterized by a low degree of fat content, and its energy value in fried form is 168-223 calories. It goes well with peas, corn, broccoli, tomatoes, onions, lemon, lime, avocado, garlic and herbs, sour cream, cream, mayonnaise. As a side dish, you can use pasta, rice or potatoes. It is recommended to season the fish with thyme, oregano, basil, red or black pepper.

Fried in flour with onions

• Time: 15 minutes.
• Servings Per Container: 2 Persons.
• Calories: 230 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

The process of cooking fish in a pan can cause some difficulties for the hostess. When you need to quickly and easily make fried flounder, use the recipe with onions in flour. Thanks to the vegetable, the fish will acquire a piquant taste and aroma. This cooking method will help get rid of the pungent odor, which not everyone likes. Serving a fried dish is recommended with fresh herbs or vegetables..

Ingredients:

• vegetable oil – for frying;
• salt to taste;
• fish carcasses – 2 pcs.;
• flour – 4 tbsp. l .;
• ground black pepper – to taste;
• onions – 1 pc..

Cooking method:

1. The fish must be thawed at room temperature, then chopped, carefully removing the insides, cutting off the tail, head and fins. Rinse prepared carcasses under running water.
2. Rub with salt, leave for half an hour. Chop the onion finely.
3. Heat the pan with vegetable oil. Roll the fish in onions and flour, put on a hot surface.
4. It takes 7 minutes to cook the flounder. Fry carcasses required on both sides.

Beer batter filet

• Time: 65 minutes.
• Servings Per Container: 4-6 Persons.
• Calories: 255 kcal.
• Purpose: appetizer.
• Cuisine: European.
• Difficulty: medium.

Fish pieces fried in beer batter acquire a unique aroma and taste. The crust is golden and crispy. A delicious dish can be served as a snack or with a side dish of rice and potatoes. Mistresses will appreciate this recipe due to the ease and speed of cooking, and guests and households will be satisfied with the result..

Ingredients:

• wheat flour – 0.1 kg;
• vegetable oil – 3 tbsp .;
• chicken eggs – 2 pcs.;
• salt to taste;
• beer – ? st .;
• fish fillet – 0.8 kg;
• ground pink pepper to taste.

Cooking method:

1. Cut the fillet into slices, sprinkle with salt and pepper.
2. The next step is to prepare the batter. To do this, separate the egg yolks from the proteins. Mix flour and beer, salt, leave for a quarter of an hour.
3. Add the yolks and chilled whipped proteins to the batter, mix everything thoroughly.
4. Dip each piece of fillet in batter, put on a frying pan heated with oil. Fry until tender.

Carcass with tomato sauce

• Time: 1 hour.
• Servings Per Container: 2 Persons.
• Calories: 190 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

The meat of flounder fried in tomato sauce is soft and aromatic. Tomato dressing perfectly complements the taste. The dish can also be served on the festive table, because it has an attractive appearance. Put the prepared fried carcass on a dish, pour dressing on top, garnish with finely chopped parsley, cilantro or dill, lemon slices.

Ingredients:

• ground black pepper – to taste;
• tomato paste – 100 g;
• salt to taste;
• onions – 2 heads;
• breadcrumbs;
• parsley – to taste;
• fish – 0.5 kg;
• vegetable oil – for frying.

Cooking method:

1. Peel the fish, salt and sprinkle with pepper. Leave the carcasses for half an hour so that they are saturated with spices.
2. Set a medium heat on the stove, heat the pan with oil. Roll the fish in breadcrumbs. Fry the product for 5 minutes on each side.
3. Peel the onion, cut into a semicircle. Fry it in vegetable oil until golden brown.
4. Add 2/3 cup boiled water to the vegetable. Pour tomato paste.
5. Pepper the liquid with onion, salt and boil for 5 minutes.
6. Put the finished dressing on the fried flounder, decorate with greens.

Pieces in batter

• Time: 40 minutes.
• Servings Per Container: 3-4 Persons.
• Calories: 230 kcal.
• Purpose: dinner, appetizer.
• Cuisine: European.
• Difficulty: medium.

The recipe will help you quickly and easily prepare a delicious fish appetizer, which can be served for dinner or a festive table. If you do not like the specific aromatic qualities of a fried product, it is recommended that you pre-marinate it in lemon or lime juice. Flounder in batter is tender, with a crispy golden crust. Serve the dish with a side dish of fresh vegetables.

Ingredients:

• flour -? st .;
• seasonings to taste;
• fish carcass (large) – 1 pc.;
• salt to taste;
• chicken eggs – 2-3 pcs.

Cooking method:

1. Fish must be cleaned, washed. Cut the prepared carcass into small pieces. The diameter of each slice should be about 3 cm.
2. Pour flour into a bowl, add salt (3 pinches), mix thoroughly.
3. In a separate bowl, beat the eggs using a whisk or fork. Salt a lot of salt, add spices, mix.
4. Heat the pan with vegetable oil. Dip each slice in the egg mixture, then roll in flour.
5. Put slices in batter in a frying pan, fry on each side for 5-7 minutes until golden brown.

In sour cream sauce

• Time: 40 minutes.
• Servings Per Container: 4-6 Persons.
• Calories: 243 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

Sour cream sauce will help to add tenderness and unique taste to flounder fried. Refueling is very simple and quick to prepare – this will require a minimum of ingredients. Serve fried fish with a side dish of rice or mashed potatoes, pouring white sauce. It is recommended to decorate the product with dill, parsley or basil. The dish is suitable for dinner or meeting guests.

Ingredients:

• flour (for sauce) – 1 tbsp. l .;
• fish – 0.7 kg;
• milk – 1/3 st .;
• flour – 2 tbsp. l .;
• sour cream – 1 tbsp .;
• egg – 1 pc.;
• ghee – 2 tbsp. l .;
• salt to taste.

Cooking method:

1. From the thawed carcass it is necessary to remove the insides, remove the skin, rinse and dry with napkins.
2. Rub the prepared fish with salt inside and out.
3. Beat eggs with a whisk and mix with milk. Dip a flounder in this mass, then roll the fish in flour and breadcrumbs.
4. Fry the carcasses in a frying pan heated with oil until golden brown.
5. The next step is to prepare the sauce. Put flour on a clean frying pan, fry it a little. Salt the sour cream, combine with a small amount of water. Pour the resulting mixture into a pan, let it boil.
6. Strain the finished dressing, pour fried fish.

Provencal

• Time: 40 minutes.
• Servings Per Container: 2 Persons.
• Calories: 150 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

You can cook flounder originally using a recipe with Provencal herbs. Seasoning gives the dish a unique aroma, and mustard sauce will improve palatability. The fried fillet is tender, suitable for a side dish of boiled or steamed vegetables. When serving, it is recommended to pour the sauce, garnish with lemon slices and sprigs of fresh basil.

Ingredients:

• a mixture of Provencal herbs – 3 tbsp. l .;
• fish fillet – 0.4 kg;
• garlic – 3 cloves;
• lemon – 1 pc.;
• egg yolk – 1 pc.;
• a mixture of peppers – 1 tbsp. l .;
• mustard -? tsp;
• basil – 1 bunch;
• olive oil – 1.5 tbsp .;
• pine nuts – 4 tbsp. l.

Cooking method:

1. You should make the sauce first. Pass the garlic through a fine grater to make a slurry, and place in a blender. Add mustard, egg yolk and beat well. Continuing the process, pour the olive oil in a thin stream until you get a mass resembling mayonnaise.
2. Pound basil leaves to a state of gruel. Fry the nuts a little and chop. Add the ingredients to the sauce, mix well. Salt and pepper the resulting dressing, add lemon juice to taste.
3. Combine a mixture of peppers and Provence herbs. Roll prepared flounder fillet in them.
4. Heat the pan with butter and olive oil. Fry fish fillet in herbs until cooked.
5. Pour sauce over the serving.

With cream sauce

• Time: 20 minutes.
• Servings Per Container: 4-6 Persons.
• Calories: 173 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

To cook fried fish, which will be suitable for a side dish of rice, potatoes or vegetables, you can add to it with creamy sauce. Dressing will give the dish a wonderful aroma, improve taste. The low calorie content of the product allows you to pamper yourself during the diet. The dish is prepared simply – even a novice hostess will cope with it. Serving fish is recommended with a side dish, watering the sauce and garnishing with herbs.

Ingredients:

• flour – 2 tbsp. l .;
• salt to taste;
• butter – 100 g;
• ground black pepper – to taste;
• flounder (large) – 1 pc.;
• spices to taste;
• cream – 0.2 l.

Cooking method:

1. Fish should be washed, cleaned and cut into portioned slices. Roll each slice in a mixture of flour and salt. Fry the fish in a preheated pan until cooked.
2. Melt the butter in a metal pan. Add flour, spices and cream to the liquid, mix well. Pour fried fish with the resulting sauce.

Suprem Dugleri

• Time: 1 hour 30 minutes.
• Servings Per Container: 6-7 Persons.
• Calories: 144 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

A feature of the preparation of Szuprem Duglery flounder is that the fish should not just be fried, but stewed with mushrooms and vegetables. As a result, the meat is tender and tasty. The dish has a low calorie content, perfect for lunch and dinner. Serve the product prepared in this way on a dish, supplementing with a vegetable side dish, pouring sauce.

Ingredients:

• fish broth – 0.2 l;
• parsley – 10 g;
• flounder – 0.8 kg;
• salt to taste;
• fresh white mushrooms – 0.3 kg;
• celery – to taste;
• dry white wine – 0.2 l;
• ground black pepper – to taste;
• butter – 150 g;
• onions – 1 head;
• tomato – 1 pc.

Cooking method:

1. On the upper side of the carcass, remove the skin, cut off the head, take out the insides. Cut the fish into portions, sprinkle with salt and pepper. Fry the slices on both sides in a small amount of butter, adding the onion chopped in small cubes.
2. Rinse tomatoes and mushrooms well. Cut the ingredients into small pieces, place on the fish, fry.
3. Add wine, chopped greens and part of the broth, salt and mix. Stew the dish for half an hour.
4. Fry the flour in oil, cool slightly. Pour in the rest of the broth, add the liquid obtained by stewing flounder. Cook everything until thick, strain. Pour fried fish into the resulting sauce.

With vegetables

• Time: 30 minutes.
• Servings Per Container: 2-4 Persons.
• Calories: 60 kcal.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

To make the flounder healthier, you can fry it with vegetables. Such a dish is prepared simply and quickly. Creamy sauce will help to add tenderness, soft taste to the product. Fried fish with broccoli and mushrooms looks very beautiful, has a pleasant aroma. You can offer a meal to guests or household for dinner. Put fried fish with vegetables on a dish, pour sauce.

Ingredients:

• vegetable oil – for frying;
• flounder – 2 pcs.;
• sour cream – 4 tbsp. l .;
• garlic – 3 cloves;
• dried basil – to taste;
• broccoli – 1 pc.;
• ground black pepper – to taste;
• onion – 1 head;
• salt to taste;
• champignons – 70 g;
• coriander to taste.

Cooking method:

1. Clean the carcasses from the insides, remove the tail and fins. Rinse the fish, dry with paper towels. Grind flounder meat with salt, black pepper, ground coriander and chopped garlic.
2. Broccoli need to be divided by inflorescences. Large branches can be cut into 2 parts. Chop the onion head in half rings. Cut mushrooms into thin slices.
3. Place fish and onions in a hot skillet. Cook on medium heat, roasting on each side for 3 minutes.
4. Place vegetables in a pan, pour sour cream, add basil and black pepper. Stew the ingredients until cooked (about 3 minutes).