Many do not include flounder in their diet because of the unpleasant smell in its preparation. However, this fish is very useful, it contains a lot of iodine, easily digestible protein, in addition, it does not pose any threat to the family budget.
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You will need
-
- Flounder
- Cutting board
- Sharp knife
- Frying oil
- Flour
- Bow
- Spice
Instruction manual
1
If you have frozen flounder carcasses, then first defrost them at room temperature. If the fish is fresh, proceed to its cutting.
2
We put the fish on the board with the light abdomen up (this is how you can better see the inside of the fish and the line along which to cut the head). Then gut the fish and rinse thoroughly with running water.
3
Turn the fish over and cut off the tail and sharp fins. Perform this very carefully so as not to prick.
4
Next, peel the small scales from the skin of the fish, rub it with salt and spices and put in a plate to marinate.
5
At this time, chop the peeled onions, prepare the flour for breading, and heat the vegetable oil in a frying pan. The temperature of the heated oil should be high enough, otherwise the fish may stick to the pan.
6
Then, we sequentially perform the following actions: roll the prepared fish in flour so that when frying we sprinkle the fish with chopped onions.
7
Then we turn the fish over and fry it on the other side. When frying, sometimes shake the pan so that the fish does not stick to the bottom.
Serve with boiled potatoes or rice.
note
The spines in the flounder fins are very sharp, be careful.
Useful advice
There is a version that the unpleasant smell comes precisely from the skin of a flounder. If the flounder is frozen, try skinning it. It should be easy.
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