Flounder fried - simple and tasty!

Perhaps, flounder can be safely attributed to the most unusual inhabitants of the sea depths. This fish is devoid of any symmetry inherent in most vertebrates. Her body is flattened, her eyes are shifted to one side. However, this is known to any schoolboy and we will not dwell on morphology in detail.

But the flounder fish is amazing not only with its unique structure, but also with an amazing taste. Flounder can be dried and salted, baked in the oven and stewed with vegetables, but, probably, the most delicious flounder - fried. That's what this is about.

Oddness in Odessa

It's not a secret that Odessa cuisine is full of fish dishes. It is not surprising for the port city. Did not ignore the economic women from Odessa and flounder, there they even call it in their own way - glock, peephole. True, this name refers to a small (as large as a palm) Black Sea flounder with a coal back and a white belly. How to cook it?

Ingredients

Four carcass heads with heads, a mango for breading, oil, salt.

Preparation

The fish should be thoroughly washed and scraped with a knife. Scales can not be removed from it, but they will not interfere. The abdomen needs to be cleaned, but you do not need to cut the heads. You can pan it in flour or crackers, but the crunchiest crust is made from semolina. Breaded carcasses should be immersed in preheated oil, first on the abdomen, and then turned over. Only salt fish should be poured, otherwise it will empty the juice and will not crunch. Flounder fried in Odessa served entirely, one by one per serving. And garniru it can be vegetable stew, mashed potatoes, rice porridge.

Fried plaice-sunflower

A medium-sized flounder is called a sunflower. This fish is almost round, with a small tail, black skin, but with snow-white meat and wide fluffy fins. It is almost devoid of bones, which means that you can use claret.

Ingredients

Two fish, egg, a little milk, wheat flour, butter and salt.

Preparation

The heads, fins and insides must be removed, and the fish cut into 3 parts. Pieces will be different in size, there's nothing to be done, because the shape of the flounder is unique. Soaked in the batter pieces of fish should be fried in oil over medium heat, periodically turning over. And you can serve, laying on a large dish in one layer and decorating with greens. Combined fried roast is well combined with porridges and vegetable salads.

Flounder roast piquant

If the fish is pre-marinated, this will only emphasize its taste. For this dish, a large gray flounder weighing 0.5-0.6 kg is suitable.

Products |

Flounder (large) - 2 pcs, pepper - 2 grams, salt - 10 grams, half a lemon, oil, a handful of flour.

Preparation

Wash and clean the fish, cut into pieces of the same mass. Fold in a bowl, pour for a couple of hours with a marinade of lemon juice, home-made sunflower oil, salt and spices. After 2-3 hours, let the marinade drain, roll the pieces in breadcrumbs and fry them. Put on the table without letting it cool down! You can decorate with lemon and halves of small tomatoes.

Flounder fried: calorie and benefits

The calorie content of the flounder is about 170-230 kcal (per 100 g). It contains about 20 g of protein and 9-15 g of fat. It is best to bake fish or steaming. It is rich in microelements, such as phosphorus, calcium, selenium. And in it a lot of vitamins.