Fried flounder

Category: Fish dishes
Fried flounder

Ingredients

Flounder
smoked bacon
ghee butter
salt
spices to taste
lemon to taste
milk
flour / crackers

Cooking method

  • Soak the prepared flounder fillet in milk for 30 minutes or more. I had it from eight in the morning until four in the evening. This is done in order to remove the persistent smell of flounder when frying. Cut the bacon and melt in a pan, remove the greaves, add the melted butter.
  • Remove the fillet from the milk marinade, salt, add spices or lemon juice if desired, roll in what they like and fry in a mixture of fats, over medium heat until tender. Juicy, tasty, aromatic fish is obtained.


Trendy
Eh, and I ate flounder for the last time in my childhood. Now I also meet in the store, but I remember that it has a specific taste and smell. Therefore, I am afraid to buy. And then the recipe just appeared. Should I try?
celfh
Take a chance
chaki2005
And I really love flounder. I just fried in AG. And once in the Sudak in February, we fried glossiks (a kind of flounder) ... I still remember
trada
Very tasty halibut flounder, but fatty and with a strong specific smell of iodine.
Another type of flounder is also very tasty - yellow belly. It is also called "sea chicken". There is practically no specific smell and it is very large itself, there is a lot of white tender fish meat. I highly recommend it!
celfh
TanechkaThanks for the tips and advice. But we have no choice here. With fish, the price is just a problem - fainting, and the quality
trada
Although we live by the sea, we also have fish prices
I wrote that if suddenly you see a large bondage in the store, but with a yellow belly - take it without hesitation! :) You will not regret it!
celfh
Necessarily! If only to see
nut
We have this yellow-bellied flounder, I personally saw it in the magician. , but did not take it, I thought that it was because of old age the fish "rusted" - today I will go to look at the Virgin, but how to clean it correctly? shoot - how is it right
celfh
I scratched it with a special knife, but I didn't find the scales, I didn't take off the skin, my husband loves it. I made four fillets from each fish. That's the whole cut
Oca
Quote: trada

Another type of flounder is also very tasty - yellow belly. I highly recommend it!
Yes, big tasty fish and no bones - only fins and a ridge
lega
Quote: nut

Virgo, but how to clean it correctly? - who says that the scales should be scraped and that's it, while others say that you need to remove the skin from the belly like a stocking - but how is it correct

The scales are very small, but they are there. I am sorry to take off the skin, in the skin it is more juicy, so I clean it with a grater. It peels off quite easily.
trada
To remove the scales or not is a matter of taste. As you like. Usually, flounder is perfectly cleaned, like an ordinary fish, except for the species that has very sharp scales on the skin, in the form of thorns, and this skin must be removed. It is usually not difficult to remove from frozen.
chaki2005
Recently I was in a fish supermarket and raked as usual without brakes. I took this yellow-bellied flounder, but when I saw the volume of the purchase, I put it off, although I love flounder. And here Tanya trada highly recommends. Thank you. Pobe gu buy. (at the same time I'll bribe mackerel with herring for salting) I can't be allowed into such stores
velli
celfhWhat does frying flounder give in such an unusual composition of fats, especially from smoked bacon? Probably this fish is very tasty. I really want to cook according to this recipe, especially since the flounder lies in the freezer and is waiting in the wings.
celfh
Quote: velli
gives flounder frying in such an unusual composition of fats
valentine, I often mix fats for frying, the dish turns out to be more aromatic))

Admin
Quote: velli

celfhWhat does frying flounder give in such an unusual composition of fats, especially from smoked bacon? Probably this fish is very tasty. I really want to cook according to this recipe, especially since the flounder lies in the freezer and is waiting in the wings.

Tanyusha, I will crawl to you ...

The fish is very friendly with chicken broth (soup), with boiled-smoked brisket (pancetta), if the fish is wrapped in strips of brisket or fried in a pan in pieces, and even with onions.
The fish is good friends with a mix of oils (vegetable with butter or ghee), and if you also pour the fish with a spoon with this oil when frying, it turns out very aromatic.

And then, fish are different in taste and especially in smell, like flounder for example. Therefore, such additives will help flavor the fish and remove the specific taste and smell of flounder (or other fish)

But I just can't stand frying salmon, salmon and similar fish, as for me the taste of fish disappears completely For her, the best thing is to salt, soup, steam - but this is my opinion
celfh
Quote: Admin
I will climb up to you ...
Tanechka, I adore you))
Admin
Quote: celfh

Tanechka, I adore you))

La-la!
velli
Admin, I also never fry red fish, and I don't understand those who do it! But I steam salmon or trout on a vegetable pillow. pre-pickling it. I love to cook soups from them.
* Karina *
Oh girls! And I love fish in any form. Fried flounder if cooked with love is just a song. Thanks for the recipe I will definitely try!
celfh
Quote: velli
I love to cook soups from them.
Speaking of soups. Well delicious Swedish fish soup
I am beautifull
And no one fries fish in rye flour? In particular, flounder. It is delicious.
Ipatiya
I am beautifull, only flounder? I was told that any fish can be fried in it.
I am beautifull
Yes, of course any. Only flounder is normal for me.
Ipatiya
Trout was recently fried in rye flour. Such a crispy crust turned out, just delicious! And the flounder is incredibly tasty.
Vinokurova
celfh, Tatyana, thanks for the simple recipe ... I should probably try it)))

Quote: celfh
Made four fillets from each fish
four I'm unlikely to succeed .. caviar in the abdomen ... the belly will turn out to be thin along the way
velli
Yesterday I was frying a flounder in Prinzesk. My flounder had huge caviar bubbles. She pulled out the caviar and salted, and fried the fish, cutting it into two parts. So it is more convenient for me to turn it over, and the fish occupies a large area in the pan without gaps, where oil squishes and spits onto my hands when turning. Fry quickly and easily in the Princess. I use rye flour breading + a little wheat flour for frying any fish. She learned from her husband's grandmother when she was visiting her. It tastes better than roll in one wheat. And she always added at the end, when the fish was almost done, a piece of butter and brought it to the end over low heat under the lid. I still remember her delicious fried fish. We brought her pollock, cod, navaga and I fried it under the strict guidance of my granny.

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