What are the benefits of nutmeg. Nutmeg: medicinal properties, contraindications, dosage. Selection and proper storage

Flounder fish is an inhabitant of easily soiled expanses, rich in protein and amino acids. Due to the low fat content, flounder dishes are low in calories, but high in nutrition. In addition, delicious and mouth-watering dishes are prepared simply and quite quickly.

A simple recipe for delicious fish from the "in haste" category, for which you need:

• ½ kg of fish (1 large carcass);
• bulb;
• 60 g flour;
• vegetable oil for frying;
• salt, spices.

Cooking method:

1. The flounder carcass is cleaned, gutted and cut into portioned pieces. They are rubbed with salt, spices and left for 20 minutes.
2. The onion is cut into cubes.
3. Prepared portions of flounder are rolled in flour, laid out in a hot pan, crushed with onion slices and fried until golden brown.

Advice! The use of onions will remove the notes of an unpleasant "fishy" smell.

Cooking in foil in the oven

Flounder in the oven turns out juicy and retains all the nutrients if you use foil during the baking process.

You will need:

• 2 - 4 pcs. flounders;
• 2 onions;
• a little vegetable oil;
• salt and spices.

Stages of preparation:

1. The washed fish is gutted and freed from the head and fins.
2. The onion is chopped into rings.
3. The carcasses are rubbed with salt, spices and sprinkled with oil.
4. For each carcass, a piece of foil is taken, on which, after oiling, onions, flounder and again onions are laid out in layers.
5. From the foil, envelopes are formed that fit into a baking dish.
6. The fish dish is baked for 30 minutes at a temperature of 200 ° C.

With mushrooms in a slow cooker

The original dish, the preparation of which can be simplified with the help of a slow cooker, is distinguished by its piquant taste and high energy value.

For the execution of the recipe you need:

• 1 carcass of fish;
• 100 g of champignons;
• the same amount of bell pepper;
• a bunch of greens;
• a head of garlic;
• salt and spices.

Basic creation steps:

1. Gutted and cut into pieces, the flounder is rubbed with salt and favorite spices.
2. Pickled portions are laid out in the slow cooker set to the “Frying” mode.
3. After turning the fish over, strips of pepper and plates of mushrooms are laid out on top.
4. Next, a few more flips of flounder with mushrooms are carried out.
5. At the end, the dish is crushed with chopped garlic and herbs.

Flounder baked with sour cream, cheese and tomatoes

A baked fish dish with cheese and sour cream has creamy notes of taste and unsurpassed juiciness.

For cooking, you should have on hand:

• 4 carcasses of fish;
• 60 ml sour cream;
• 2 tomatoes;
• 150 g of cheese;
• ½ lemon;
• dill;
• salt and spices.

To cook delicious flounder:

1. Fish carcasses are cleaned, gutted and dried, after which they are salted, seasoned and sprinkled with lemon juice.
2. Sour cream is mixed with lemon zest and finely chopped herbs.
3. A carcass is laid out on a piece of foil, which is covered with sauce, tomato rings and sprinkled with cheese chips.
4. An envelope is formed. Each carcass is wrapped in a similar way.
5. Prepared envelopes are laid out on a baking sheet, which is sent to the oven, heated to 180 ° C, for half an hour.

With potatoes and onions

A delicious dinner for the whole family is prepared from:

• ½ kg of flounder;
• a similar amount of potatoes;
• 2 bulbs;
• 2 tomatoes;
• 100 ml sunflower oil
• drops of vinegar;
• salt, spices and parsley.

In process:

1. Prepared flounder is cut into portions.
2. The onion is peeled and cut into thin rings.
3. Bars are prepared from potatoes, which are fried in a pan almost until cooked.
4. Onion rings are sautéed separately and laid out on the bottom of a refractory mold.
5. Fish pieces rubbed with salt and spices are placed on the onion pillow.
6. Slices of tomatoes are laid out on top.
7. Potatoes are distributed around the fish.
8. The dish is poured with oil, crushed with herbs, covered with a lid and baked for 40 minutes at 190 ° C.

How to cook in batter

Before frying flounder in batter, you should prepare:

• flounder carcass;
• 2 eggs;
• 50 ml sour cream;
• the same amount of flour;
• salt and sunflower oil.

Step-by-step instructions for execution:

1. The fish is cleaned, gutted and freed from the bones.
2. The loin is cut into pieces that are well salted.
3. From sour cream, eggs and flour, a batter is prepared using an ordinary fork.
4. The pieces are dipped in a salted mixture with the consistency of pancake dough.
5. Portions are fried on all sides until golden brown.

Fish in sweet and sour sauce

This is a dish from Pan-Asian cuisine, related to the fusion trend that is popular today.

To prepare a dish with a bright taste, you will need:

• flounder fillet;
• eggplant;
• zucchini;
• Red pepper;
• some cornstarch;
• a stack of vegetable oil;
• Chinese sweet and sour sauce.

The cooking scheme consists of the following steps:

1. The fish fillet is dried and cut crosswise to give texture to the future dish.
2. The fish carcass is carefully rolled in starch, the excess of which is shaken off.
3. Next, the prepared flounder is dipped into boiling oil for several minutes, which allows you to create a uniform golden crust.
4. Vegetables are cut into cubes, which are fried for about 2 - 3 minutes so that they do not turn into gruel.
5. The carcass of the fish is laid out in a pan with butter, where it is glazed with a small amount of sauce.

Advice! Spicy lovers can add a little pepper to the composition.

Unusual pie with flounder

Fish main dishes can be easily diversified with delicious pastries.

To serve a fragrant fish pie for tea, you should prepare:

• 110 ml of water;
• 3 eggs;
• 125 ml sour cream;
• ½ kg flour;
• a little sugar;
• 7 g dry yeast;
• 600 g flounder fillet;
• 2 onions;
• 30 ml soy sauce;
• salt, spices and sunflower oil.

Cooking method:

1. One egg is beaten with granulated sugar, a pinch of salt. Water is poured into the liquid mixture, sour cream interferes. At the end flour and yeast are added.
2. When the dough is kneaded, 15 ml of vegetable oil is added.
3. The plastic mass is wrapped in cling film and sent to "rest" for 30 minutes.
4. The fillet is cut into pieces, which are salted and peppered.
5. The remaining eggs are hard-boiled, peeled and divided in half.
6. The onion is chopped and fried in a pan, where the sauce is poured.
7. The dough is divided into larger and smaller parts. The first layer is rolled out and covered with onions, on which the flounder is laid out. Egg halves are distributed over it.
8. The filling is covered with a second layer, in which holes are made for steam to escape.
9. A baking sheet with a pie is sent to an oven preheated to 180 ° C for 40 minutes.

Advice! If you have a bread machine for kneading dough, you can use a kitchen device, which will reduce the time and effort to prepare delicious pastries with fish filling.

Thus, from delicious fish, which is widely distributed in grocery supermarkets, you can not only quickly prepare a delicious dinner, but also make wonderful pastries for tea.

If you say that you don’t like flounder, then for me it means only one thing: you don’t know how to cook it tasty and right. The appearance of the fish is unusual, it scares many. But this does not mean that dishes prepared from a healthy fillet or a whole carcass will not be appetizing. A fish, baked or fried with fiction, can become a crown number even on a festive table.

In today's selection of recipes you will find some unusual cooking options. Choose and delight the household with a delicious dinner or lunch.

Interesting! Scientists have found that flounder meat contains an aphrodisiac. Women, take note, dishes from a healthy sea gift should often be present on your table!

How delicious to cook flounder in a pan

Just pan-fried fish is boring. I offer an interesting recipe with onions and tomatoes.

Take:

• Fish fillet - 150 gr.
• Little onion.
• Flour is a spoon.
• Capsicum sweet pepper.
• Sunflower oil - a spoon.
• Tomatoes - 50 gr.
• Fish broth - 150 ml.
• A clove of garlic.
• Salt pepper.

Cooking:

1. Fillet the flounder carcass, sprinkle with salt, pepper a little, bread with flour.
2. Fry until crispy in hot oil. Transfer to a plate.
3. Pour some oil into the pan. Cut the onion into strips, sauté for a few minutes until transparent.
4. Add chopped bell pepper, continue to fry for 5-10 minutes.
5. Add a tomato divided into slices (you can take canned), pour in the broth.
6. When the contents boil, put the pieces of fish in the sauce.
7. Add crushed garlic clove, salt.
8. Reduce the power of the fire. simmer the dish with a quiet "gurgling" until cooked.
9. Serve with potatoes and chopped dill.

Oven baked flounder - a delicious recipe

Necessary:

• Flounder - 8 pieces per 600 gr.
• White wine - a glass.
• Velvety sauce - 0.5 cups.
• Tarragon, fresh - a spoonful of finely chopped (or ¼ small spoonful of dried).
• Salt - ½ teaspoon.
• Pepper - on the tip of a knife.
• White crackers - ¼ cup.

For Velvety Sauce:

• Butter - a large spoon.
• Flour - the same.
• Fish broth - ½ cup

How to cook:

1. Dissolve a spoonful of oil in a frying pan, lay out the fish fillet, rolled up with a tube (secure with a toothpick). Fry a bit.
2. Salt, flavor with pepper, tarragon, pour wine. Send the pan to the oven preheated to 180 ° C, placing it on the upper level. Cover with a lid.
3. After 10 minutes, drain the wine sauce, move it from the upper grate to the lowest floor, less "sultry". Cover with a lid.
4. Drained wine send to the pan, boil. Simmer until sauce is reduced by half.
5. To make a velvety sauce, melt butter in a pan, add flour, fry until brown. Then pour in the broth, stir. Simmer on the lowest heat for about 20 minutes.
6. Pour the sauce into the wine. Too thick dilute with cream. If the sauce is too thin, simmer a little more.
7. Pour the sauce over the fish fillet, crush the crackers into crumbs, sprinkle with the flounder. Put the rest of the butter on top.
8. Uncovered, cook on the top rack of the oven until the top of the dish is browned.

Recipe for delicious flounder in foil (in the oven)

Whole flounder in the oven

If you managed to buy only small flounder, do not worry, cook the whole thing.

Take:

• Flounder fillet - 500 gr.
• Butter - 4 tablespoons.
• Onion, finely chopped - 3 tablespoons
• Salt is a small spoon.
• Allspice - a pinch.
• Water - ¼ cup.
• White wine - ¼ cup.
• Yolk of one egg.
• Cream 20% - 2 large spoons.
• Bechamel sauce - ½ cup.
• Seedless grapes, white - a glass.

How to cook:

1. Put the grapes in a saucepan, fill with water, covering the berries completely. After boiling, cook for 3 minutes, drain the broth.
2. Melt half the butter in a frying pan, sauté the sliced ​​onion in it until transparent.
3. Then spread on top of the gutted flounder carcass. Pepper, salt, pour wine and water. When the contents boil, reduce the power of the fire to low. Then sweat 10 minutes.
4. Transfer the finished fish to a mold, overlay with grapes.
5. To prepare the sauce, melt the butter in a frying pan, pour in the yolk mixed with Bechamel. Cook over low heat, stirring constantly, until the sauce thickens.
6. Add spices, pour in cream, bring to a boil. Pour the sauce over the fish in the form, send it to the oven for baking. When the top is browned, take it out and start tasting.

Flounder with potatoes and vegetables in briquettes

You can vary the set of vegetables, choosing at your discretion. Personally, I often add cauliflower, frozen peas, beans. There is no cheese in the composition of the ingredients, but who will forbid us to sprinkle it on the dish and bake it to a beautiful crust?

Take:

• Flounder in briquettes - 0.5 kg.
• Lukovka.
• Potato - 2-3 large tubers.
• Tomato.
• Bulgarian pepper.
• Celery stalk.
• Sunflower oil.
• Provence herbs, salt, pepper.

How to cook:

1. Leave the briquette with the fish on the table so that it thaws naturally. It is better not to use extreme methods, such as a microwave, as you will lose the taste of the flounder.
2. Cut the peeled onion into half rings. Cut the pulp of sweet pepper into strips. Cut the tomatoes into circles.
3. Divide the peeled potatoes into circles, cut large ones in half. Chop the celery stalk into pieces.
4. Lay greased baking paper on a baking sheet.
5. Put the potato mugs on the bottom, then the thawed fish. Spread the rest of the vegetables in layers in any order. If you decide to sprinkle with cheese, then put the tomatoes on top.
6. Sprinkle all layers with spices, but in a reasonable amount. Drizzle generously with oil.
7. Bake at 180 ° C, setting the timer for 35-40 minutes.
8. A vegetable pillow will make the flounder very juicy, saturate with its taste characteristics.

Flounder in milk sauce with mushrooms

The recipe came to us from Denmark, where flounder is loved and cooked traditionally often. The dish is tender, with a slight sourness, so tasty that it is not a shame to offer guests. For cooking, you can use fish frozen with briquettes.

Would need:

• Fish fillet - 350 gr.
• Dry white wine - 150 ml.
• Flour is a spoon.
• Egg.
• Crackers - 20 gr.

• Butter - a spoon.
• Flour is a spoon.
• Milk - 100 ml.
• Mushrooms (champignons) - 60 gr.
• Lemon juice - a small spoon.
• Asparagus - 50 gr.
• Pepper, salt.

How to do:

1. Grease the form with oil, lay out half the fillet. Fill with wine, put on the stove. After boiling, sweat until cooked.
2. Bread the other half of the fillet with flour, then dip in a beaten egg, roll in breadcrumbs. Fry in plenty of oil.
3. Make a sauce. To do this, fry the sliced ​​\u200b\u200bmushrooms in butter in butter, add sliced ​​​​asparagus. Sprinkle with lemon juice, salt and pepper.
4. Pour in the milk. If you think that the sauce is not enough, splash a little broth.
5. Serving as a treat, put potatoes in the center of the dish, place the fried version of the flounder on the right, boiled, poured with sauce on the left.

Flounder recipe in sour cream - a simple recipe

• Fish - 150 gr.
• Apple.
• Leek, white part - 20 gr.
• White wine - a spoon.
• Sour cream - 50 ml.
• Citric acid - a pinch.

1. Cut the leek into slices, divide the apple into slices, put in a saucepan.
2. Spread pieces of fish on top (you can cook with a whole carcass).
3. Pour some water or broth, add citric acid. Close the lid, simmer over low heat until the flounder is ready.
4. Remove the fish, continue to boil the broth until half remains.
5. Add sour cream to the sauce, mix the contents. Salt, pepper, sweat for a few minutes. Put the fish on a plate, pour over the sauce and serve.

Boiled flounder in wine sauce - a delicate, aromatic dish

A dietary option for cooking fish, which does not mean a bland taste and an unappetizing dish. In wine sauce, the flounder becomes juicy, amazingly tender, fragrant. The calorie content of the meal is only 103 kcal. per 100 gr. dishes. And no sadness!

Take:

• Fish - 500 gr.
• Red wine - 200 ml.
• Garlic cloves - 2 pcs.
• Bay leaf.
• Olive oil - a couple of tablespoons.
• Salt, dried thyme, pepper.

• Shallot - stalk.
• Butter - 3 large spoons.
• Sugar is a spoon.
• Wine vinegar (apple, raspberry) - a spoon.

Cooking:

1. The hardest job is to remove the spine from the fish, leaving 4 fillets.
2. Rub it with salt and pepper, hold for 10 minutes.
3. Pour wine into a saucepan, throw in thyme, bay leaf, chopped garlic. Pour olive oil. Salt, pepper.
4. Boil the wine broth, lower the flounder fillet. Wait until it boils again, cook for 2-3 minutes.
5. Chop the shallots into rings, send to the butter melted in the pan (you will need 2 tablespoons). Fry, stirring, until a beautiful golden brown.
6. Pour sugar into the pan. Stirring constantly, cook over high heat for 2 more minutes.
7. Pour in the vinegar, stir, pour in a couple of large spoons of the wine broth in which the fillet was boiled.
8. Reduce the power of the fire, boil down the sauce until the third part has evaporated. Add the remaining oil. The sauce is ready when the added butter melts.
9. Arrange the fish pieces on a plate and pour over the sauce.

How best to steam flounder - video recipe

Flounder in our stores is sold frozen. It's just packaged differently. Sometimes vacuum-packed, sometimes by weight.
Better to take by weight. Because it is tastier and you can definitely determine its suitability for eating - by smell, by appearance, by gills, if there are heads. The gills, like all fresh fish, should be dark red.

The flounder has its own specific smell, which you will immediately feel when you smell it. And this smell is stronger from what sea soil she lived on.

If the soil was muddy, the smell will be stronger, and if it was sandy, then the smell is more pleasant, and the fish is tastier.

PHOTOS are clickable - by clicking on them you will learn many additional useful tips for cooking fish!

This is how a medium-sized flounder of a fresh catch looks like after defrosting. Recipe from Petr de Cril'on

Medium-sized fish are tastier and juicier than large ones. And you can’t even eat a very large flounder precisely because of its specific smell. Small flounder, of course, is much tastier than larger ones, but this is only if it is fresh. When frozen, it quickly freezes, losing taste.

In appearance, the most delicious and healthy flounders are those with a yellow belly and yellow feathers, that is, with yellow stripes on the sides of the belly.

The large flounder “spike”, on the back of which there are small spikes, is also very tasty, but only for salting and subsequent drying for beer. But we cook it so that you lick your fingers, and soon we will post a video recipe for cooking flounder fried fries star-shaped, as the catalog calls it “spike”.

Flounder is one of the few wonderful fish that contains substances that awaken love in the male half of humanity and, of course, also awakens in the female. Possessing a large number of amino acids and microelements, vitamins and polyunsaturated fatty acids Omega-3, which are interchangeable and non-replaceable by our body, flounder helps to cope with diseases of the heart, bronchi and oncological ailments. It contains a lot of iodine, which is very useful for weakened people and children to raise the tone and immunity of the body. Children also need to eat flounder for the growth of teeth and bones of their growing body, no matter how clever they are, since it contains a lot of phosphorus salts that are useful for some naughty children for the mind.
Flounder is suitable in most cases for frying, baking in the oven, smoking and drying, and is very good boiled as a dietary dish.

In order to cook flounder, you first need to clean it.

We defrost the flounder by moving it from the freezer to the refrigerator at a temperature of +2 - +5 degrees. We do not completely defrost for the convenience of cutting and cleaning the flounder.

If you need to quickly defrost it, you can defrost it either in the microwave in a special defrost mode, or by placing the flounder in a plastic bag in a container of cold water. Do not use warm or, especially, hot water for this purpose! The fish will become flabby and tasteless.

After thawing, rinse the flounder in cold water and dry with a paper towel or tissue.

Trimming the fins and tail of the flounder with kitchen scissors.

We remove the dorsal, ventral and caudal fins from the flounder with kitchen scissors, since these parts of the fish are not used for food.

Her scales are rather small and, in addition, the surface is mucous. Therefore, with a knife, we carefully scrape off this mucus along with the scales. The cleaner the flounder is, the less specific taste and smell it will have.

In some cases, remove the dark skin from the eye side of the fish. This again gives us the opportunity to reduce the specific smell and taste of flounder, especially if it is medium or large in size and was caught on muddy ground.

In addition, this must be done for people who are on a diet and suffer from gastrointestinal diseases. Although the skin of the flounder has valuable nutritional properties and high fat content, it is more difficult for the stomach to digest. In addition, it is better for people on a diet to eat boiled flounder, and if it is fried, then it is better for them not to eat a delicious crispy crust if fried food is not recommended for them.

When boiling flounder, cod, catfish, large pikes and other types of fish, in order to beat off a specific smell, we put 1 tsp for each liter of water in which we will boil these fish. salt, half a medium-sized carrot, a little parsley, 1 onion, 2-3 small bay leaves, a little peppercorns and 0.5 cup cucumber pickle.

This marinade should be at a minimum in the pan. It should only cover the fish during cooking.

So you can process any fish of the flounder family (halibut, sole).

We cut the dorsal part at the base of the head of the flounder

The head of the flounder is usually removed before cooking, because there is practically nothing to eat in the head. Although cats are very fond of fresh flounder heads. So do not offend our smaller brothers and do not deprive them of this "delicacy" by throwing it in the trash.

In order to remove the head of the flounder along with the entrails, while leaving the caviar in the abdomen, we cut the dorsal part under the very base of the head, not reaching the spinal bone. And then we break the spinal bone with our hands and tear off the head along with the entrails from the carcass of the fish.

Approximately so we separate the head together with the insides from the carcass of the flounder.

If there is caviar, then it must also be removed from the belly of the flounder with your hands. Caviar is best fried separately, in fresh vegetable oil. So it will be tastier than if it is fried directly with a flounder carcass.

The final cleaning of the flounder from the blood on the backbone and the black film from the abdomen.

It is necessary to clean the blood on the spinal bone of the flounder with a kitchen knife, remove the black film inside the abdomen. If this is not done, then the fish will acquire a bitter taste.

To wash out the remains of blood in the abdomen of the flounder under a stream of cold water, we recommend using a small brush, as we show in the video recipe and the sea story "Pollock".

Cut the flounder into long narrow pieces for frying

Fried flounder will be tastier and better fried if it is cut into thin long pieces.

In order to beat off a specific taste from the flounder, it is necessary to sprinkle it with lemon juice. You can use concentrated lemon juice bought at the store, but it is better to squeeze the juice from a fresh lemon.

There are three ways to salt flounder:

• just before frying - 15-20 minutes before frying, soak in milk mixed with salt and pepper: a quarter cup of milk requires half a teaspoon of salt.
• salt the flour or small breadcrumbs in which you will roll the fish.
• or salt it when you fry it right in the pan.

Before frying, the flounder must be rolled in flour

Before frying, roll the flounder in flour or breadcrumbs.

It is advisable to fry flounder, like any other fish, in a cast iron pan, as pans made of steel or aluminum impair the taste of the fish.

We fry flounder in a cast-iron pan

The flounder fillet has a loose structure, so it is necessary to fry the flounder quickly and in a large amount of boiling oil.

Put the fried flounder on a paper towel to remove excess oil.

Remove excess oil from the flounder with a paper towel or napkin.

For lovers, you can pour still hot flounder with melted butter. Those who like canned fish in tomato can fry flounder in tomato sauce, preferably from fresh tomatoes. But, it is best to serve pickled cucumbers or tomatoes, or sauerkraut with fried flounder.

Ready fried flounder with Chinese cabbage leaves

It is very tasty to serve a side dish of fresh or stewed vegetables, or just mashed potatoes with ready-made fried flounder.

How to cook flounder, video

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Bon appetit to you from Petr de Cril'on!

Sokolova Svetlana

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Many people regularly eat sea fish, because this nutritious product contains a lot of vitamins, and if cooked correctly, tasty and mouth-watering dishes are obtained. In today's article, we will look at how to cook flounder deliciously at home.

Due to its excellent taste and general availability, it is incredibly popular among culinary specialists of the world. This wonderful fish is steamed and in a slow cooker, fried in a pan and baked in the oven in a variety of ways.

Calorie flounder in a pan and in the oven

The calorie content of flounder baked in the oven is 90 kcal, boiled - 103 kcal, and cooked in a pan - 223 kcal per 100 grams.

The meat of this wonderful fish contains many trace elements, fatty acids, protein, calcium and phosphorus. Thanks to its wide chemical composition, it has won the title of an object in demand in cooking.

Regular consumption of flounder helps convert glucose into energy, strengthens bones and teeth, improves mental and muscle activity, and has a positive effect on sexual activity.

Frying in a pan is the most popular way to cook flounder. Experts recommend first putting the fish in the pan with the dark side down, and then turn it over.

• If we are talking about baking, it is recommended to do this in foil. It helps to preserve the juice and has a positive effect on the juiciness of the meat.
• When baking, it is advised to sprinkle the carcass with a mixture of olive oil and wine, add a little Provencal herbs, pepper and salt. This is enough to get a good result.
• Garlic, rosemary or thyme will set off a specific taste.
• The flesh is incredibly tender, so it is recommended to complement the flounder with sun-dried tomatoes, mushroom risotto or grilled asparagus.

According to real gourmets, you can drink fried or baked flounder with any wine, but only white varieties of the drink are suitable for cooking.

How to fry flounder tasty - 3 recipes

Fried flounder is a tasty but undeservedly forgotten dish in Russia. At the end of the twentieth century, this fish was incredibly popular. In those days, housewives cooked it in various ways: they boiled fish soup, stewed it with vegetables, made cutlets. The most common was the method involving frying in a pan.

You can cook this sea fish in a pan at home in different ways. Depending on the recipe, the ingredients used, sauces and breading, the dishes are different in appearance and taste. Consider the most popular recipes.

Classic fried flounder

I’ll start the story about cooking fried flounder with a classic recipe, because this is the basis for preparing more complex dishes and an endless field for implementing culinary ideas.

Ingredients

Servings: 5

• flounder 5 pieces
• flour 1 glass
• vegetable oil 3 art. l.
• salt 1 tsp

per serving

Calories: 203 kcal

Proteins: 14.1 g

Fats: 14.5 g

Carbohydrates: 3.9 g

20 minutes. Video recipe Print

Put the fish on a cutting board, remove the head and fins, remove the insides, scrape off the scales, rinse with water and cut each carcass into several pieces.

Add salt to flour and mix. Thoroughly roll each slice in the resulting mixture and send to a hot frying pan. Fry with oil on both sides until golden brown.

Thanks to the simplest classic recipe, you can easily prepare a golden fried flounder, which, combined with fresh vegetables, will create a real masterpiece of cooking.

This fish is also good with a small amount of bones, which makes it suitable for baby food.

Fried flounder with mushrooms

Now I will share the result of a culinary experiment, the highlight of which is an unusual combination of products. The dish will turn out amazing, like julienne with mushrooms. This is the merit of the products used.

Ingredients:

• Flounder - 2 pcs.
• Champignons - 5 pcs.
• Bulgarian pepper - 150 g.
• Garlic - 4 cloves.
• Green onions - 5 feathers.
• Dill - 1 bunch.
• Flour - 4 tablespoons.
• Olive oil, spices, salt.

How to cook:

1. Put the fish on the board, cut off the head, remove the insides and cut off the fins. Rinse each carcass with water and cut into medium slices.
2. Make a breading mixture. Add a little salt and your favorite spices to the flour, mix.
3. Cut the mushrooms into slices, onion rings, and chop the pepper. Peel the garlic. It will give mushrooms and vegetables a subtle accent.
4. Roll the pieces in the breadcrumb mixture and send to a frying pan with hot olive oil. Lay the prepared vegetables around the fish.
5. Fry the flounder on both sides until golden brown. Turn the vegetables over several times during cooking.

Before serving, put the pieces on a plate, put the fried vegetables around. Garnish with dill sprigs. This treat, combined with mashed potatoes, is sure to please with an incomparable taste.

Fried flounder in tomato sauce

Another recipe for a gourmet dish based on flounder. In combination with tomato sauce, the treat turns out to be fragrant, tasty and juicy. I cook this dish for the holidays and on weekdays.

Ingredients:

• Flounder - 2 pcs.
• Onions - 2 heads.
• Flour - 4 tablespoons.
• Tomato juice - 300 ml.
• Walnuts - 5 g.
• Garlic - 3 cloves.
• Lemon - 1 pc.
• Vegetable oil, thyme, salt.

Cooking:

1. Cut off the head, tail and fins of the flounder, remove the insides, remove the skin. Rinse each carcass well with water.
2. Salt the fish, roll in flour and send to the pan. After two minutes, add onion half rings and thyme. Flip the layers to the other side and season with thyme. Roast until golden brown.
3. In a small bowl, combine chopped nuts and crushed garlic. Salt the resulting mixture, add two tablespoons of vegetable oil. Stir, add lemon juice and mix again.
4. Pour the fried fish with tomato juice, add garlic sauce after boiling, cover with a lid and simmer for several minutes. Garnish with herbs before serving.

Fried flounder in tomato sauce goes well with any side dish. Boiled potatoes, rice or vegetable stew will do. Regardless of the serving, it will turn out incredibly tasty.

How to bake flounder in the oven - 3 recipes

Not everyone likes the taste of boiled fish, and cooking in a pan causes the smell to spread throughout the house. Therefore, housewives prefer to bake flounder in the oven.

With such heat treatment, flounder retains useful substances, and vegetable oil is not always used when baking.

So oven-baked flounder is the best choice for people who want to cook tasty and healthy food.

Flounder in foil

Flounder is an easy-to-cook sea fish, whose juicy meat cannot be dried out. The use of foil when baking makes the task even easier, because it helps to preserve the juice.

Ingredients:

• Flounder fillet - 4 pcs.
• Garlic - 2 cloves.
• Olive oil - 1 tablespoon.
• Lemon zest - 2 teaspoons.
• Vegetable oil, pepper and salt.

Cooking:

1. In a small bowl, combine olive oil and lemon zest, add pepper and salt, mix.
2. Add crushed garlic to the resulting oily mixture.
3. Rub each piece of fish with garlic butter and wrap in foil.
4. Put on a baking sheet and put in an oven preheated to 210 degrees for 8 minutes.

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Flounder with vegetables

The following recipe involves cooking flounder in the oven with the addition of vegetables. The finished dish turns out to be greasy, but do not be discouraged. Fish oil has never hurt anyone.

Ingredients:

• Flounder - 1 carcass.
• Zucchini - 1 pc.
• Carrot - 1 pc.
• Onion - 1 head.
• Lemon - 0.5 pcs.
• Pepper and salt - to taste.

Cooking:

1. Rinse the fish with water, cut off the head, remove the insides and fins.
2. Prepare vegetables. Pass the carrots and zucchini through a coarse grater, cut the onion into half rings.
3. Lay a sheet of foil on the table. Make a pillow for fish from grated carrots, put flounder on top, salt and pepper.
4. Top with a few slices of lemon, then the onion, remaining carrot and zucchini.
5. Wrap the foil in an envelope, pinch the edges, place on a baking sheet and put in the oven. At 220 degrees, bake fish with vegetables for no more than 10 minutes.

Flounder with vegetables will delight you with excellent taste hot or cold. Since the dish is already so satisfying, I advise you to serve it without a side dish. As a last resort, use mashed potatoes.

Flounder with sour cream, cheese and tomatoes

Is there a celebration coming up? Delight your guests with flounder baked in the oven with tomatoes and sour cream under a cheese crust. Such a culinary creation will not leave anyone indifferent.

Ingredients:

• Flounder - 1 kg.
• Hard cheese - 150 g.
• Tomatoes - 2 pcs.
• Sour cream - 4 tablespoons.
• Lemon - 1 pc.
• Dill, spices.

Cooking:

1. Clean the fish, rinse with water, dry with napkins. Salt each carcass, season with pepper and pour over lemon juice.
2. Mix the lemon zest passed through a fine grater with chopped dill, add sour cream and mix. Cut the tomatoes into thin rings, and grate the cheese coarsely.
3. Put the flounder fillet on foil, pour over with sour cream sauce, put tomato rings on top. Wrap the workpiece, put it on a baking sheet and send it to the oven. Cook at 180 degrees for a third of an hour.
4. Remove from the oven, carefully open the foil, sprinkle the flounder with grated cheese and send it back for another 5 minutes. This time is enough to form a delicious cheese crust.

The stated recipe is universal. If fried pollock is boring, use the recipe for cooking it in the oven. Halibut, mackerel and other marine fish are also suitable.

How to cook flounder in a slow cooker

Flounder meat is healthy and incredibly tasty. It is not surprising that it is often referred to as sea chicken. They cook not only in a pan and in the oven, but also in a slow cooker. Check out this simple yet delicious recipe.

Ingredients:

• Flounder fillet - 600 g.
• Onion - 1 head.
• Cream - 150 ml.
• Vegetable broth - 150 ml.
• Vegetable oil - 2 tablespoons.
• Salt and pepper - to taste.
• Lemon, parsley.

Cooking:

1. Pour vegetable oil into the multicooker bowl, close the lid, activate the baking mode.
2. Send the onion sliced ​​​​in half rings into the slow cooker with warmed oil. Extinguish for three minutes, then turn off the program.
3. Cut the fish fillet into portions, salt and pepper. Send the prepared flounder to the slow cooker to the onion. Pour in the cream and vegetable broth mixture.
4. Activate the steam mode, set the timer for 20 minutes. After the time has elapsed, check for readiness. Cook more if necessary. Cooking time depends on the size of the fish pieces.