Fried flounder - recipe for fast cooking

Any fish is a "pantry" of valuable substances. A sea flounder according to their content is not inferior to the red fish. In its meat, as well as in salmon, contain polyunsaturated fatty acids Omega-6 and Omega-3. In flounder there are many necessary microelements and vitamins. This fish is one of the most useful products for humans. A small amount of fat in meat flounder makes it a dietary product.

Cooking from this fish can be a variety of dishes. It produces an excellent ear, a nutritious casserole, a ruddy cake and a fragrant shish kebab. But the easiest way is preparing a roast flounder. The recipe for this dish is simple and allows you to quickly get a dietary dish. For this, flounder should be gutted, remove gills and intestines, cleanse of mucus and wash. Then she marinades in lemons or sprinkles with the juice of these fruits. And then the flounder needs to roll in flour, well, and fry in a skillet in a well-heated oil. But we must watch that the fish is not overcooked, otherwise it will lose its taste and become dry. It must be salted at the very end of cooking. Then it is immediately transferred to the plate. The roasted flounder, the recipe of which is described above, is served on a table with boiled rice or with mashed potatoes.

Here is another way in which a roast flounder is prepared. The recipe for this simple dish requires such products: four peeled carcasses of flounder, salt, milk or flour, vegetable oil, parsley and lemon. Fish carcasses should be thoroughly rinsed with cold tap water both outside and inside. Then a few cuts are made on the carcass and it is sprinkled with large salt. Then the fish should be put on a sieve and let it lie down for a while. During this time, the salt will be absorbed into the meat, and the excess will simply be washed. Then the flounder should be dried with paper and moistened in milk or rolled in flour.

Then take a frying pan and a little oil is poured into it. It should only cover the bottom. It is necessary to heat the oil to a high temperature, until smoke emanates from it. Flounder is fried from two sides until a light brown crust forms. Start frying it from the light side. During the frying, the pan should be shaken occasionally, otherwise the fish will stick to the bottom. Then the fried flounder, the recipe of which is given here, is shifted to a plate. And, to keep it hot for a long time, this plate can be installed over a pot of boiling water. Decorate the dish with lemon slices and parsley.

Also, a flounder in aerogrill is prepared quite quickly. But for this device it is necessary to take a fish that can fit in it. Usually the flounder is sold frozen. And to defrost it, you can use the same aerogrill. Then it should be washed, preferably in running water and removed from the dark side of the fish skin, and at the same time with it and scales. It is easily removed if you make incisions along the fins. And on the white side of the fish there is no scales, so the skin should not be removed there. Still need to remove the insides and head and it is desirable to cut off the tail and fins.

Now that the flounder is ready, it must be salted and peppered. Then take a bunch of parsley, wash and dry with a towel. Another parsley must be crushed with the hands so that it starts the juice. Then it should be put on one side of the flounder and add the Bulgarian pepper, cut into pieces. Then the fish should be wrapped with foil and put on the top grill of aerogrill. It is baked for 25 minutes at a temperature of 220 degrees.

This fish can also be extinguished. Braised flounder is also prepared for a short time and it requires such products: flounder takes 1 kilogram, and fat, celery and leeks to 50 g. Also need one carrot, onion, parsley root and 20 grams of flour. Salt, dill and parsley are put to taste. All roots and vegetables are cleaned, washed and cut into mugs or straws. Then they should be put in a saucepan, pour hot water into it and cook until soft. Carcases of flounder should be fully processed and the fillets separated. This fillet is cut into portions and fried in a saltyly heated oil. Before frying it must be rolled in flour. Then the fish should be placed in a saucepan, on top of vegetables, cover and stew for no more than 30 minutes. And when the fish becomes soft, it means that it is ready. Flounder should be laid out on a dish, and then pour on sauce with vegetables. Also it can be sprinkled with herbs, which must be finely chopped.