Fried Flounder

Description

If the flounder is large and difficult to handle, it's better to cut it into fillets. Serve with mashed potatoes, grilled vegetables, or a sauce made of tomatoes, garlic, and herbs.

Ingredients

• Turbot - 17.6 oz
• Wheat Flour - 7.1 oz
• Salt - a pinch
• Ground Black Pepper - to taste
• Vegetable Oil - 7 fl oz

Step by Step guide

Step 1

Mix the flour with salt and pepper.

Step 2

Clean the flounder and coat it in flour. If it has roe, remove it. The roe should be fried separately; if cooked inside the fish, it will turn out so unappetizing that you'll want to throw it away.

Step 3

Fry the fish in a generous amount of oil in a preheated skillet, cooking it on both sides until it has a crispy crust and is cooked through. To check for doneness, use a knife at the backbone: if the flesh easily separates, it is ready. Then, fry the caviar that has been coated in flour in the oil.

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