Fried flounder cooks very quickly. In just a few minutes of wasted time, an amazingly tasty fish dish is obtained. However, for this, the flounder must first be properly cleaned, and I will tell you how this is done.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Nutritionists, usually in their recommendations, give preference to sea fish, the choice of which is great today both in stores and in markets. Some of the most popular and purchased seafood today are hake, pollock and flounder. And if the first two are mainly sold already gutted and prepared for cooking, then the flounder must first be cleaned and disassembled into fillets. That is why it is not as eagerly bought as its marine brother.
The easiest way to cook flounder is frying. Simple and tasty, white meat is juicy and tender, and the crust is crispy. But a distinctive feature of this type of fish is a specific smell, which can disappear only if the carcass is properly cleaned and prepared before frying. As you know, flounder has a flat shape and two-sided color: on one side the fish is black, on the other - white. And in order to fry it deliciously, to exterminate the bitter taste and unpleasant smell, you need to remove the black skin from the fish. Since it is she who gives the fried product extraneous taste and aroma.
Also note that flounder contains very little fat - 3%. Therefore, it is perfect for diet food. The fish can be eaten without harm to the weakened organism. It is rich in vitamins A, B, E, nicotinic and pantothenic acid, pyridoxine, thiamine and riboflavin. Contains fish salts of phosphorus, which help to strengthen bones, nails, teeth and hair, as well as give a healthy color to the skin. Also in fish are fatty acids like Omega-3, which prevent the development of cancer and help in the treatment of bronchitis.
- Caloric content per 100 g - 83 kcal.
- Servings - 1
- Cooking time - 15 minutes
Ingredients:
Flounder - 1 carcass
How to clean a flounder
1. Wash the fish thoroughly and pat dry with a paper towel. Then with a knife, carefully make a V-cut near the head to separate it. Use kitchen scissors to cut off the tail and side fins. It is advisable to do this by grabbing some of the soft tissues of the fish. Cut open the belly a little and gut the insides. After the fish is cleaned, rinse it well again under running water.
It is not necessary to pre-clean the scales, it is only necessary to remove the small scales with a knife or a special device for cleaning fish.
2. Place the flounder white side down on the board. Make an incision at the base of the tail, gently pry the black skin under it with a knife, trim it and slowly, but forcefully pull the skin in the opposite direction from the incision.
Tip: It is easiest to cut a slightly frozen carcass, it will be better to remove the skin from it: it lags well behind the tissues, while not damaging the fish meat.
3. When the skin is completely removed, caviar may appear inside the carcass. Remove it to continue cleaning the fish.
4. Flip the flounder over and do the same for the white skin.
5. Remove the eggs from the other side too.
6. After alternately on each side of the fish, as close to the ridge as possible, trim the fillet with a sharp knife, carefully removing it and separating it from the bone. Do the same for the fillets on the back.
7. Rinse the disassembled fish under running water, dry with a paper towel and use as directed. For example, fry the fillet in batter, collect caviar from several fish and cook pancakes, and cook a fragrant soup from the ridge.
See also a master class on cutting a flounder.
