Many do not include flounder in their diet because of the unpleasant odor during cooking. However, this fish is very useful, it contains a lot of iodine, an easily digestible protein, in addition, it does not pose any threat to the family budget.
It is necessary
-
- Flounder
- Cutting board
- Sharp knife
- Frying oil
- Flour
- Onion
- Spice
Instructions
Step 1
If you have frozen flounder carcasses, then first defrost them at room temperature. If the fish is fresh, we proceed to cutting it.
Step 2
We put the fish on the board with its light belly up (this way the insides of the fish and the line along which to cut off the head are better visible). Then gut the fish and rinse thoroughly with running water.
Step 3
Turn the fish over, and cut off the tail and sharp fins. Do this very carefully so as not to inject yourself.
Step 4
Next, peel off small scales from the skin of the fish, rub it with salt and spices and put in a plate to marinate.
Step 5
At this time, chop the peeled onions, prepare the flour for breading and heat the vegetable oil in a skillet. The temperature of the heated oil must be high enough, otherwise the fish may stick to the pan.
Step 6
Then we carry out the following steps in sequence: roll the prepared fish in flour, to sprinkle the fish with chopped onions for frying.
Step 7
Then we turn the fish over and fry it on the other side. When frying, we sometimes shake the pan so that the fish does not stick to the bottom.
Serve with boiled potatoes or rice.
