For supporters of tasty and healthy food, seafood is one of the main places on the list of permanent dishes. People with an active lifestyle and just athletes have appreciated firsthand the huge 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 are of absolute benefit, confirmed by more than one generation of nutritionists and doctors.
Small fish - Flounder
Today, the choice of admirers of seafood cuisine, in a rich assortment of shops and supermarkets, is provided with a huge number of products, among which the flounder is lost.
Flounder, completely undeservedly, is deprived of the attention of consumers due to insufficient awareness of the methods and methods of preparing this dietary species.
It is difficult to call the flat structure and inexpressive appearance of the flounder attractive, but this does not prevent the buyer from benefiting at the level of the popular mackerel or red fish. In a frozen state, finding flounder is not difficult.
Where to begin
Before carrying out operations to prepare for heat treatment, the flounder should be completely thawed. This will allow you to quickly get rid of everything inedible and in the process of frying, if all the ice has not melted, the pieces will turn out to be 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.
We turn the flounder with the light side up and make a side cut. We remove the insides, but very carefully, otherwise, later, they can add bitterness. The head and fins of the flounder are removed, but be careful, very sharp ends.
It is mandatory to clean the scales, because there are small spikes on the dark side. Rinse well under running water.
Removing the dark skin will ensure minimal unpleasant odor while frying the fish. For the same purpose, chopped onions, added during cooking, are suitable.
Roasting in a hurry
At first, it is worth solving the first question, that is, do we fry the flounder in batter, breadcrumbs, or dip it in ordinary flour? They are an additional ingredient that preserves the integrity of the product and gives an additional touch of taste. 
We rub the flounder with pepper, salt and moisten with lemon juice. Ten minutes later, when the flounder is infused, we start frying. Pre-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, it should hiss and splash in different directions. It is better not to cover with a lid so that the effect of boiled fish does not turn out. Salt sprinkled on the bottom helps against sticking to the pan.
Cooking flounder takes no more than three minutes per side. We focus on changing the color of the crust.
Method number two
We 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 relate to flavors and do not affect the heat treatment in any way.
Long but tasty
It is very difficult to surprise with fried fish now, but there are some tricks 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. Marinated fish should be infused for about 2 hours.
It is possible to get by with a special sauce so as not to wait for the marinating time of the flounder. We take a small dish, add three tablespoons (tablespoons) of sour cream, a teaspoon of horseradish (finished product) and chopped dill. Mix the composition until smooth and put on the dining table in a cold form.
Video recipe
Some subtleties
Frying flounder should be short-lived. Flounder is a specific product and does not like long-term processes. Suitable for any type of side dishes, which once again confirms the amazing versatility of the fish.
Removing the skin is usually not a complicated procedure. We hook it from the side of the cut off tail and smoothly pull it towards the former head. If for some reason this is not possible, then we pull off the skin and help to separate it from the meat with a knife. In 90 percent of cases, the absence of the last element helps to avoid a specific aroma at the time of frying.
Any fish is cleaned from scales with a knife, from tail to 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 on weight, holding the flounder in one hand and the knife in the other. There are specialized tools for such processes, but an ordinary knife does not cope well. 
already.
The incision is always made from the tail towards 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, the bones of the flounder are very sharp.
Flounder fillets are obtained by removing the vertebral bone.
Work in rubber gloves, then your hands will be protected from unwanted damage and protected from smell. The processing of marine products, by professionals, is always carried out in a manner that excludes any unpleasant possibility.
If the smell nevertheless appeared, then there is only one way to deal with it - lemon zest, you can tangerine. It is better to treat the pan with dry or store-bought consumer mustard. We treat our hands with a solution of vinegar or lemon juice.
Do not forget about greenery, its benefits are undeniable and relevant. Seasonings are a separate topic of conversation, but a real chef will experiment with them all the time. There is no recipe for adding ingredients, there can only be recommendations and advice. The creator of a culinary masterpiece decides.
Fry flounder more often, and you will be able to find that true recipe that will serve you for years.
