Not everyone knows that a flounder is not a specific type of fish, but several such species at the same time. Flounder is considered to be representatives of some families of flat fish that live in the sea, which live in shallow coastal areas. Outwardly, these fish look quite unusual, because they are flattened in shape, and their eyes are located on one side of the head. Cooking in Western Europe is rich in a whole set of rules and tricks on how to cook flounder. The most delicious dishes are called “sel”, and the most delicious flounder is considered “halibut”.
True chefs know all the advantages of this type of product, since flounder is very tasty, it has tender meat, and you can cook it in a variety of ways. But the most suitable option for its preparation is frying, with which you can improve its taste and healthy qualities several times.
There are some points that concern how to cook flounder properly. For example, to preserve the taste of fish during cutting, you need to pour boiling water over the whole carcass and only then remove the scales from it, and then you need to cut off your head on the bones with all accuracy, get rid of the abdominal part, fins and upper skin layer. In addition, before preparing a flounder, it is necessary to thoroughly brew it in flour: this will help you not only destroy the specific aroma, but also the flavor. Thyme powder is the best option to emphasize the amazing taste of flounder. It must be used before frying. For the same purpose, tomato or onion sauce, which is already used with the finished dish, is perfect.
The traditional recipe for making flounder involves the following ingredients:
- fish - 500 grams;
- onions - 200 grams;
- ketchup or tomato paste - 100 ml;
- salt, spices, vegetable oil, herbs, breadcrumbs.
If you are interested in how to cook tasty flounder, then it will be described later. First you need to clean the fish, then get rid of the entrails and fins, rub it with a mixture of spices and salt, and then let it stand for half an hour. While the fish is soaking, chop the onion rings, fry in a pan with vegetable oil until golden brown, then add half a glass of water, tomato paste or ketchup, bring the sauce to readiness.
Now you can start further work with flounder, for this you need to roll it in breadcrumbs, fry until tender and a beautiful golden brown crust appears. Now the fish can be moved to a plate, where it can be poured with cooked sauce, which will emphasize the amazing taste of the finished dish. It will be much better if the sauce is still hot, then a harmonious combination of tastes will become even brighter.
If you are interested in how to cook flounder in the oven, then you should know that this is not a very quick way, but the result is very interesting. After this treatment, the fish acquires an incredible taste and juiciness, while retaining all its beneficial properties, trace elements and vitamins. You will need:
- flounder - 500 grams;
- tomatoes - 300 grams;
- lemon - 1 pc;
- salt, spices and herbs.
First you need to clean the fish, get rid of the fins and entrails, salt and season, pour lemon juice on it, and then put it in the refrigerator for several hours. Dice the tomatoes, chop the greens, and when the fish is marinated, you can lay everything in layers on a baking sheet. The prepared form must be placed in the oven for half an hour, if nothing has started to burn during this time, then you can sprinkle the dish with herbs and leave to bake for another 5-10 minutes. It is important to monitor the cooking process so that the tomatoes are not too dry. Fish also should not dry out, otherwise it will lose its taste and useful properties.
Bon Appetit!