Flounder - universal fish. It gentle and moderately fat: it suits also for baby food, and for a diet for the period of the recovery period. It is good as in hot, and cold. And it is a pleasure to prepare it!
It is required to you
- flounder;
- vegetable oil;
- flour or breading mix;
- vegetables (onions
- carrots);
- tomato puree;
- salt;
Instruction
1. Clean a flounder, wash out and cut on pieces. Then salt, strew with pepper and roll in in flour or bread crumbs. On a frying pan pour vegetable oil and wait when it is heated. Right after it it is possible to start a stage of thermal treatment.
2. Begin to spread the prepared pieces of a flounder on a frying pan. Pay attention that between fish pieces there has to be a distance not less than a centimeter. Approximately in five minutes turn each piece and fry it on the other hand. Pay attention to color - prepare a flounder to a golden crust. Usually it takes 10-12 minutes.
3. Fans turned sourof -sweet of sauces can prepare a flounder in marinade. He prepares directly before frying in the second frying pan. Cut with straws carrots and onions and fry to softness, add tomato puree and you extinguish 8-10 minutes. Then add a quarter of a glass of boiled water, salt and sugar and cook marinade of 10 more minutes. Fill in the fried flounder with a warm marinade. Then bring fish in marinade to the boil and switch off.
4. The flounder is eaten cold or hot, freshly cooked. The warmed fish loses the taste and useful properties. If you want to try a hot flounder, then it is better to fry it before the giving to a table. The traditional garnish for fish is a green vegetable salad, mashed potatoes or boiled rice. A hot garnish prepare, slightly longer than the fish. Therefore time so that to serve the dish hot, fragrant and sizzling. If rice just cooks, and guests already knock spoons on a table, apply small cunning: put a frying pan with a flounder in the warmed oven for 5-10 minutes. It will allow to win time, and fish will become even more gentle and juicy.