Fried flounder is a very tasty fish, but, like any fish, it has a somewhat specific smell. There are several ways to combat odor. You can remove the dark skin from the fish and fry it breaded with flour.

My fish are small, the size of a palm, and I will fry them the way the Kamchadal women once taught me. It just so happened that I lived in Kamchatka for several years, which I am very happy about! I made many friends there and learned to cook almost any fish, crab and seafood.

So, to remove the smell you will need regular onions. It will need to be cut into wide rings and fried in hot oil before frying the flounder.

This onion can then be served with fish as a side dish; my family loves onions and such serving is welcomed. Especially if you add a lot of pepper to the onion while frying. I will not use the part of the onion that I will throw into the pan while frying the fish; it can be thrown away.

In order to prepare flounder fried in a frying pan, you will need very simple ingredients: vegetable oil, onion, flounder, salt and pepper; you can prepare herbs for serving if desired.

We clean the flounder, remove the head and entrails. Use special scissors to trim the fins and tail.

Peel the onion and cut into wide rings.

Heat the oil in a frying pan and fry the onion, but not to a caramel color, but so that it crunches a little from the inside. We will then place this onion on a napkin to remove excess oil and serve it with the finished fish.

Place the flounder in the oil where the onions were fried and fry for 3 minutes on each side. Place the remaining onions and fry aside. Onions will remove the specific smell of flounder.

Turn the fish over and fry until done.

Serve the fried flounder hot with onions and herbs. I can’t help but notice that flounder is very good when cold. Bon appetit!

Flounder is a large sea fish. It has few bones and the meat is white. Fresh flounder is often confused with gloska fish, which it is very similar to. However, the gloska is small in size. Gloska, unlike flounder, is not a fatty fish in its composition, which is why it is not so valued for its taste. A distinctive feature of flounder is its white belly. Gloska's belly is dark in appearance.
Flounder has a slight specific odor, so some people do not want to fry it. This recipe details how to fry flounder in an odorless pan. The fish will be very tasty, with a spicy, pleasant aroma. Flounder is a fairly simple fish, and the best way to prepare it is by frying it using breading.

Ingredients

  • large fresh flounder - 1.5 kg;
  • hot pepper - optional;
  • salt - 2 tsp;
  • garlic - 2 cloves;
  • wheat flour for breading – 100 g;
  • vegetable oil for frying – 80-150 ml.

Preparation

The recipe will use a large flounder carcass, about 1.5 kg. This large one is considered the most delicious, because it is fatty. And its juiciness after frying depends on this. The first step is to sharpen the knife and cut the flounder into portions. You won't be able to do this with a slightly dull knife. To cut fish, first clean its surface with a knife. Then cut open the belly and carefully remove all the insides without touching the gallbladder. Rinse the fish with cold water. Cut the flounder into pieces and place them in a bowl.


Cut out all the gills from the flounder head using kitchen scissors. By the way, it’s easy to check fish for freshness. To do this, take a look at its gills; they should be pink, without mucus or dirt.


You can often find caviar in the belly of a flounder. Simply roll it in flour and fry it, or make pancakes. To do this, mix the caviar in a container with a fork, adding one egg and a few tablespoons of milk. Then add two tablespoons of flour, salt and ground pepper, and herbs to taste. Stir the caviar dough and fry the caviar pancakes in hot oil until cooked.


To give flounder a spicy taste and aroma, you can marinate it slightly. To do this, chop the garlic cloves and hot peppers with a knife or pass them through a special press. Add vegetables to fish. Then mix the pieces of fish, add salt and ground pepper. Leave the flounder for 10 minutes. You can sprinkle more pieces of fish with lemon juice if desired. The acid will speed up the marinating process.


Pour wheat flour into a wide plate. Roll the bondage pieces in it. If you don't use a breading, the flounder may fall apart when frying or stick to the bottom of the pan.


Heat a wide frying pan with high sides with vegetable oil (0.5 cup), do not spare it for frying fish. Place the flounder in the pan and cook over medium heat on one side until crusty, then turn over to the other side. During the frying process, oil must be added as it decreases in the pan. Remember, some of the oil is absorbed into the breading.


When the pieces are covered on all sides with a golden brown crust, the fried flounder in a frying pan is ready. All that remains is to transfer it to a plate to cool. Since the fish was fried in a large amount of fat, it is additionally better to blot its surface with a paper towel.


Serve the fried kabala as a separate dish or with any side dish you like. You can sprinkle with a mixture of chopped garlic and hot pepper. It will be good if you put the sauce with the flounder. It could be sweet and sour tkemali sauce, sour cream with garlic and pepper, tartar with sour cucumbers, or just mayonnaise.

Adviсe:

  • when choosing flounder, you need to pay attention mainly to the appearance of the fish; there should be no tears in the skin, mucus and dirt on its surface;
  • in order to completely rid the flounder of its unpleasant odor, you need to remove the skin from it with a sharp knife, because it is the skin that emits the characteristic odor of this fish;
  • if you do not plan to remove the skin from the fish, you can simply peel it well with a small knife and rinse it under running cold water;
  • in addition to the skin, you need to thoroughly clean the fish inside, remove the black films from the inner flesh of the flounder;
  • When cleaning fish, be sure to remove the gills; these are filters in which dirt from the water settles;
  • fried flounder in a frying pan using breading or batter turns out very juicy;
  • so that the breading lays on the flesh of the fish in an even layer, it will be correct to cut the fish into clean, boneless fillets;
  • for breading, you can use wheat flour or special ground breadcrumbs;
  • To fry breaded, you should first dip the pieces of fish in flour, then in a beaten egg, and then in breadcrumbs and immediately place them in a frying pan heated with oil;
  • to make batter for flounder, you can use mayonnaise sauce, a little flour, raw egg, salt and spices;
  • Rosemary, tarragon, marjoram, dill, cilantro or thyme are perfect as spices for fish;
  • spices for flounder can be taken of one type or a mixture of them.

Fried fresh flounder looks very appetizing. Hot, with a fried crust, it’s simply delicious, and don’t forget that this fish is very healthy.

For supporters of tasty and healthy food, seafood occupies one of the main places on the list of regular dishes. People with an active lifestyle and just athletes appreciate first-hand the enormous benefits of seafood. Especially if it is a delicious fish - flounder.

Low calorie content and a rich set of components necessary for the normal functioning of the human body have absolute benefits, confirmed by more than one generation of nutritionists and doctors.

Small fish – Flounder

Today, seafood lovers can choose from a wide range of shops and supermarkets to choose from a huge number of products, among which flounder is lost.

Flounder, quite undeservedly, has been deprived of consumer attention due to lack of awareness about the techniques and methods of preparing this dietary species.

The flat structure and inexpressive appearance of flounder can hardly be called attractive, but this does not prevent it from providing benefits to the buyer at the same level as the popular mackerel or red fish. When frozen, finding flounder will not be difficult.

Where to begin

Before carrying out operations to prepare for heat treatment, flounder should be completely defrosted. This will allow you to quickly get rid of everything inedible and during the frying process, if all the ice has not melted, the pieces will turn out steamed and will fall apart at the slightest contact. This is the most common mistake when frying any frozen fish. The consumer then believes that the product was not fresh and stops “cooperating” with suppliers.

Turn the flounder light side up and make a side cut. We remove the insides, but very carefully, otherwise, later, they may impart bitterness. The head and fins of the flounder are removed, but be careful, the ends are very sharp.

It is imperative to clean the scales, because there are small spikes on the dark side. Rinse well under high pressure water.

Removing the dark skin will ensure minimal odor while frying the fish. Chopped onions, added during the cooking process, are suitable for the same purpose.

Quick fry

First, it’s worth deciding the first question, that is, do we fry the flounder in batter, breadcrumbs, or dip it in regular flour? They are an additional ingredient that preserves the integrity of the product and gives an additional hint of taste.

Rub the flounder with pepper, salt and moisten with lemon juice. After ten minutes, when the flounder has brewed, we begin frying. First dip in egg and flour (breadcrumbs) two to three times.

The frying pan with vegetable oil should be well heated so that the flounder carcasses do not stick to the bottom. When the pieces fall into a hot environment, they should sizzle and splash in different directions. It is better not to cover it with a lid to avoid the effect of boiled fish. Salt sprinkled on the bottom helps prevent sticking to the pan.

Cooking flounder takes no more than three minutes per side. We focus on the change in color of the crust.

Method number two

Take pepper and salt, process the cooked flounder carcasses and leave to marinate for 15 - 20 minutes. Fry in the same way, but if you add a piece of butter, the smell and taste will become more appetizing.

The frying process is the same in all cases, the recipes concern flavor shades and do not affect heat treatment.

Long but tasty

It is now very difficult to surprise with fried fish, but there are some techniques that allow you to achieve a new taste from long-known products.

We make a marinade based on lemon juice and mustard. The proportions are 4 to 1. It is better to use flounder fillet for this. The marinated fish should sit for about 2 hours.

Perhaps you can make do with a special sauce so as not to wait for the time to marinate the flounder. Take a small bowl, add three tablespoons (tablespoons) of sour cream, a teaspoon of horseradish (finished product) and chopped dill. Mix the mixture until smooth and place it on the dining table cold.

Video recipe

Some subtleties

Frying the flounder should not take long. Flounder is a specific product and does not like long-lasting processes. Suitable for any type of side dish, which once again confirms the amazing versatility of the fish.

Removing the skin is usually not a difficult procedure. We pry it from the side of the cut tail and smoothly pull it towards the former head. If for some reason this is impossible, then pull off the skin and use a knife to help separate it from the meat. In 90 percent of cases, the absence of the last element helps to avoid a specific aroma during frying.

Any fish is cleaned of scales with a knife, from the tail to the head. The knife should be perpendicular to the surface of the product, then no great physical effort is required. It is recommended to perform the operation in weight, holding the flounder in one hand and the knife in the other. There are specialized tools for such processes, but an ordinary knife cannot do the job.
already.

The cut is always made from the tail to the head of the fish. The insides of the fish are removed with the index or middle finger, moving it from the tail. Be extremely careful, flounder bones are very sharp.

Flounder fillet is obtained by removing the vertebral bone part.

Wear rubber gloves when working, then your hands will be protected from unwanted damage and odor-free. Processing of seafood products by professionals is always carried out in a manner that eliminates any unpleasant possibility.

If the smell does appear, then there is only one way to combat it - lemon zest, or maybe tangerine. It is better to treat the frying pan with dry or store-bought mustard. We treat our hands with a solution of vinegar or lemon juice.

Don’t forget about greens, their benefits are undeniable and relevant. Seasonings are a separate topic for discussion, but a real chef will experiment with them constantly. There is no recipe for adding ingredients, there can only be recommendations and advice. The creator of the culinary masterpiece decides.

Fry flounder more often, and you will be able to find that true recipe that will serve you for years.

Flounder fish is tasty and almost boneless, so it is easier to cook than many other types of fish. Today, a simple and quick way to prepare flounder is offered - frying it in flour in a frying pan. A side dish for such fish can be boiled rice. The fish turns out lean and tender. Tasty, easy and inexpensive to feed the whole family.

Flounder fried in a frying pan

fried flounder recipe in a frying pan

Ingredients:

  • flounder 600 grams 3 fish,
  • vegetable oil for frying,
  • salt, pepper to taste,
  • flour for dredging fish,
  • onion 1 piece,
  • greens, tomatoes for serving,
  • boiled rice ¾ multi-cup,
  • water for cooking rice.

Cooking process:

The first step is to prepare the flounder carcasses: wash, scrape off mucus and scales.


We cut off the head, tail and fins, carefully clean the insides of the fish. Then wash the fish well again and cut into small pieces.



Salt and pepper to taste. Pour flour into a plate and roll each piece in it. At the same time, you can prepare a frying pan with oil by placing it on low heat to warm up the oil.


Today I wanted to sprinkle the fish with fried onions, so I first fried the onions in a frying pan, cutting them into half rings.


Remove the fried onion and place the pieces of flounder in the frying pan. Fry on both sides in turn until golden brown.


Here it is necessary to monitor the process, since the flounder is fried quite quickly.


For a side dish we use rice, which we steam in a slow cooker for ten minutes. Add salt and a piece of butter.

This is the kind of dinner you can have for two. This fish can be served with herbs or a salad of fresh vegetables. This is delicious.


Bon appetit.

How to cook flounder fillet in a frying pan

First prepare the cheese mixture. To do this, grate one hundred grams of hard cheese. We use a grater with large holes. Chop or crush two garlic cloves. Pour one hundred and fifty milliliters of milk into a small saucepan, heat it, add grated cheese and twenty-five grams of butter to the hot milk. Salt the resulting mass a little, add pepper and cook, stirring lightly. You should get a homogeneous composition. Then stop heating, add garlic to the cheese mixture and stir.

Wash and dry twelve small flounder fillets. They should be salted and sprinkled with black pepper, and also sprinkled with the juice of half a lemon. Heat a frying pan with vegetable oil and place the prepared fillet in it. The fish fillet should be fried on one side for about five minutes. If you want to get a crispy crust on the surface of the fillet, then for frying it is better to take a mixture of equal quantities of vegetable and butter.

After five minutes, the flounder in the pan is turned over and the side that has already been fried is brushed with the cheese mixture. After this, close the pan with a lid, reduce the heat and cook the fish fillet for about seven minutes.

We lay out the dish with lettuce leaves. Cut six tomatoes into slices. Place the prepared flounder on the salad under a layer of cheese. Place chopped tomatoes around the fish, sprinkle with chopped parsley and lemon zest. For a side dish, boil the potatoes.

Flounder- sea fish. Its distinctive feature is its flat body and the location of its eyes on one side. Flounder practically does not have small bones. When prepared correctly, it has a pleasant taste that both children and adults will enjoy.

First you need to cut up the flounder carcass. Culinary scissors are best suited for this, but a simple sharp knife will not make the cutting process difficult for you.

Rinse the fish. Remove the tail, head and side fins. Gut the insides (by the way, there are not many of them in flounder). After removing the entrails, rinse the fish again. Some people remove the skin from flounder - that is, if you don’t like fried skin. I prefer to fry the flounder with the skin on.

Cut the flounder into portions.

Dip each piece of our fish in flour.

Flounder should be fried in a well-heated frying pan over high heat.

Pour a generous amount of vegetable oil into the frying pan and heat the oil over high heat. Place portions of flounder in a frying pan and fry for approximately 2-4 minutes on each side until crispy and golden brown.

That's all. Our aromatic and appetizing fried fish pieces can be served to the table.

Flounder is a wonderful fish that, combined with a side dish, can become a worthy table decoration.