how to cook flounder
Flounder is one of the most popular types of fish due to its excellent taste and affordable cost. From this fish you can cook a lot of healthy, beautiful and, of course, everyday and festive dishes that impress with their great taste. And today we’ll talk a little about the main secrets of making flounder.
fish cleaning and cutting
Of course, it is most convenient to buy a fully prepared flounder fillet, which even in shape does not resemble a flat diamond-shaped fish. If fresh or frozen unprepared carcasses are purchased, then they must first be cleaned. First, cut off the head of the fish.
. A little trick: the heads must be separated from the body by turning the carcass of the fish with the light side up - then the darkened part with the insides is clearly visible, which must be removed. So, having cut off the head, we take out the insides of the fish (there are very few of them) and thoroughly wash the fish. Then we put it on a cutting board and cut off the fins on both sides, and then the tail.
Actually, the fish is almost completely prepared. Then you can slightly scrape the carcass with a knife on both sides, scraping off the scales or cut the spikes from the surface of the fish.
But it is believed that it is the skin of the fish that mainly gives an unpleasant smell to many during cooking. Therefore, it is better to remove the skin. If the carcass of the fish is frozen, then it will be very, very easy to do this, if the flounder is fresh, you will need to act a little more carefully.
The fins and tail are cut off, now with a knife we carefully pry the skin across the entire width of the fish and, directing efforts in the opposite direction from the cut and up, tighten the skin.
If the fish is fresh, then you may have to help yourself with a knife, separating the skin from the meat. That's it, the fish is ready for further cooking!
If desired, the fish can be filleted. To do this, we separate the half of the fish from the spine with a knife, take it out of the second part and get the fillet.
3.
Some citizens, in order to preserve the taste, pour boiling water over the flounder before cleaning the scales and cutting.
Before cooking almost all dishes from flounder, after cutting it, it is recommended to rub it with a mixture of salt and spices and set aside for 30 minutes
If you want to fry flounder - this is the most common and easiest way to cook it - first be sure to dry the washed fillet and bread it in a small amount of flour, to which you can add spices to taste (the best spice for flounder is powdered thyme).
Thanks to the breading, the flounder retains its integrity and does not fall apart when fried.
Before frying, this fish can be marinated, for example, overlaid with lemon slices on all sides. You need to salt the flounder when frying at the very end, and to remove the specific fishy smell, it is enough to put a piece of fresh onion in the pan
Flounder fried according to Pokhlebkin
The method is very simple and effective, all we need for the recipe is flounder, onion, a little flour and spices.
In order for the fish to turn out tasty, juicy and fragrant, you need to bread it in flour, put it in heated oil and after a couple of minutes put the onion cut into half rings in the same pan.
5.
Then sprinkle the fish with thyme (you can use savory or thyme, these herbs have a similar aroma and taste) and fry on the other side until golden brown. Sprinkle the finished side with spices. Don't forget to stir the onions! When the second side of the fish is browned, you can put the portioned glosik on a plate. Serve with onions or alone, whichever you prefer.
6.
Fried flounder with sauce
You can cook a tasty and juicy dish from already fried flounder, which will be tasty not only on its own, but also with various side dishes. For this we need:
flounder;
tomato juice or tomato paste (at the rate of 100 grams per 0.5 kg of fish);
walnuts (about a couple of tablespoons for all the same 0.5 kg of fish);
garlic;
vegetable oil;
salt, spices, vinegar or lemon juice - to taste.
7.
We prepare the flounder in a way already familiar to us, cleaning it from the insides and fins. Optionally (but not necessarily, the dish will be delicious in any case), you can remove the skin from the fish and mill it. Cut the flounder into pieces, carefully coat in flour mixed with salt, and fry in oil until golden brown. While the fish is fried over medium heat, carefully crush the nuts in a mortar until they are small crumbs. Add garlic squeezed through a press, a couple of large cloves to the nuts.
8.
Again carefully grind the mass with a pestle. Then add a pinch of salt and a couple of tablespoons of vegetable (preferably olive) oil to the nut-garlic mass. Beat the mixture and add wine vinegar to it - it's already a matter of taste. Wine vinegar can be replaced with lemon juice, ordinary vinegar (only put much less of it!) or dry wine. Again, mix the mixture thoroughly and begin to gradually add boiled water to it, making the sauce the consistency you need.
9.
It must be remembered that when using tomato juice, the sauce should be thicker - like sour cream, and if tomato paste is taken, then thinner - like kefir.
In the meantime, the pieces of fish in the pan are reddened, and we add tomato paste or juice to them. Reduce the fire to a small one! Let it boil for a couple of minutes and add walnut sauce to the fish with tomato.
10.
Again we are waiting for boiling, we keep the pan on the fire for a couple more minutes and turn off the fire - our dish is ready! Now it remains only to put the pieces of flounder in the sauce on a plate, sprinkle with herbs and cook any side dish, from porridge to vegetable stew.
11.
Or you can just cut white bread with a crispy crust, which soak up the remaining gravy on the plate. Enjoy your meal!
According to the site: http://mirsovetov.ru
