Flounder pieces fried in a frying pan

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to fry flounder in pieces in a frying pan? Prepare food. Leave frozen fish overnight on the bottom shelf of the refrigerator or defrost at room temperature, without using water, to ensure the fish remains juicy.

2. STEP 2

   

   Rinse the flounder with cool water, peel the scales, and gut if necessary. Cut off the head and fins, clean the belly from the film and rinse again. Dry with paper towels.

3. STEP 3

   

   Then lightly salt and pepper each piece on both sides, sprinkle with a dry fish spice mixture, and carefully rub everything into the carcass. Pour lemon juice over each piece (1/4 lemon was enough for me) and leave to marinate for 15 minutes.

4. STEP 4

   

   After 15 minutes we start frying. Heat a frying pan with a thick bottom over high heat, then pour in odorless oil so much that the entire bottom is barely hidden. Reduce heat to medium and let the oil warm up well. Dip each piece in flour, shaking off any excess so it doesn't burn.

5. STEP 5

   

   Check the oil by lowering the stick; if the oil bubbles around, feel free to add the fish. First, the dark side down, do not cover with a lid (you can use a special mesh lid to prevent oil from splashing). Fry for 2-3 minutes until golden brown.

6. STEP 6

   

   Then turn the fish over and let it brown. That's it, the fish with a crispy crust is ready, remove all the fish into a plate and you can serve.

7. STEP 7

   

   If you like soft and tender fish, cut the onion into quarters, do not finely chop it, it will only be needed as a pillow for the fish.

8. STEP 8

   

   Lightly fry the onion, in the same oil from the fish, on the lowest heat. While stirring, scrape off all the brown spots.

9. STEP 9

   

   Place all the fish on the onion, if there is a lot - in a second layer. In the free intervals, add about 50 ml of water or cream / I used 10% /, cover loosely with a lid, steam for 2 minutes. Excess moisture evaporates, and the fish turns out amazingly tender and juicy, with a pleasant aroma! Serve hot with vegetables and a light salad. Good with rice and any potatoes.

Comments on the recipe

Toma

10.10.2023

4.6

I cook flounder almost the same way, but without onions. Tasty!

Alya Zhemchuzhinka

10.10.2023

4.7

Today we have flounder on the menu. I chose your recipe and was not disappointed. The fish turned out tender with excellent taste! Fried onions perfectly complement the dish as a whole. Next time I will double the amount of onions. BLUE-EYED, thank you very much for the wonderful recipe. It was very tasty for us!!!

Natalia M

10.10.2023

4.5

I saw flounder in the store and really wanted to taste it, and by the way, I found the recipe “Flounder in pieces in a frying pan.” We, Volga residents, are accustomed to river fish, but we should also eat sea fish, it is healthy and nutritious. It seems to me that I bought fry, they are very small fish) They look so strange, my daughter and I looked at them for a long time) But they defrosted quickly, because the carcasses are thin. I didn’t find any scales, I just scraped the fish. The skin didn't come off either, so I cut off the fins and head, and also cut them in half. I looked for the abdomen for a long time)) it turned out that it was very small. In the general sea, the impression of meeting the flounder. I sprinkled the pieces with lemon juice and sprinkled with fish spices. Marinate for 15 minutes. This fish fries quickly and does not stick to the pan, this is a definite plus. In the end, my husband liked the onion “side dish” better, and I was delighted with the fish. I would have eaten it all myself) The flounder meat reminded me of whiting or pollock, the same white, slightly dry, in short, dietary. There is a faint smell of sea fish. There are few bones, mainly the spine and ribs, the rest are as thin as hairs. It’s convenient to eat this fish) I really liked it, I’ll buy more flounder and cook it for myself.