Flounder is a sea fish with delicate, easily digestible pulp. To maximize the flavor of the flounder, it can be fried in breadcrumbs or baked with sauce. Delicate fish is perfectly set off by sour ingredients - tomatoes, lemons, oranges, as well as a variety of spicy herbs.
Flounder: cooking features
In order for the flounder to retain its taste, it must be properly cut. First, the head and abdomen are cut off, then the skin is removed from both sides of the fish. Finally, you need to cut off the fins. What remains is a boneless fillet that is completely ready for roasting or baking.
Most often, flounder is fried in oil. Small fish is cooked whole, large fish is cut into pieces. It is not recommended to cook flounder, it turns out tasteless.
The delicate taste of fish is best set off by spicy thyme. If you are frying fish, sprinkle it with powdered dried thyme; when stewing or baking, you can add finely chopped herbs to the dish. A good addition will be a variety of citrus fruits: oranges, lemons, limes.
Fried flounder
You will need:
- 500 g flounder fillet;
- 4 tbsp. spoons of rice or wheat flour;
- 1 teaspoon dried thyme;
- vegetable oil for frying;
- sea salt.
Rinse and dry the flounder fillets. Sprinkle it in a mixture of flour, salt, and mashed dried thyme. Heat refined vegetable oil in a skillet and fry the flounder in it until golden brown. Serve the fish on warmed bowls, garnish each serving with a lemon wedge and olives.
Flounder fillet in sweet and sour sauce
Delicate flounder will perfectly complement the sauce with an interesting taste. Try baking the fish in a herbal mixture of tomatoes, oranges, and honey. This dish can be served for Sunday lunch - it is not only delicious, but also very beautiful.
You will need:
- 1 kg of flounder;
- 2 oranges;
- 2 sweet ripe tomatoes;
- 1 onion;
- 1 teaspoon of liquid honey;
- a bunch of parsley;
- a few sprigs of fresh thyme;
- 1 tbsp. a spoonful of lemon juice;
- salt;
- freshly ground black pepper;
- olive oil for frying.
Peel the onion and chop finely. Heat the olive oil in a skillet and fry the onions in it until transparent. Juice the oranges. Pour boiling water over the tomatoes, remove the skins and seeds. Finely chop the tomato pulp and add to the onion in the pan. Put honey, chopped thyme there, pour in orange juice. While stirring, cook the sauce for 3-4 minutes, then remove from heat.
Wash the flounder, remove the skin from it, remove the bones. Cut the fillet into large pieces, salt and pepper, sprinkle with lemon juice. Pour half of the sauce into a refractory dish and put the fish on top. Pour the remaining sauce over it and place the dish in the oven at 180 ° C. Cook the flounder for 15-20 minutes, then place on warmed plates and pour over the sauce. Serve boiled or baked potatoes as a side dish.
