Fried flounder
4 servings
5 minutes
Fried flounder is a simple yet exquisite dish of Russian cuisine that highlights the natural flavor of sea fish. Flounder, with its tender and juicy meat, is fried to a crispy golden crust while retaining its softness and aroma inside. The use of flour with salt and pepper creates a light, appetizing coating that protects the fish from losing juiciness. This recipe is popular in coastal areas where fresh fish is an integral part of the diet. Fried flounder pairs perfectly with light side dishes, fresh vegetables, or lemon juice that enhances its natural taste. A special feature of the dish is the possibility to prepare caviar separately since fried roe acquires a rich, buttery flavor. Such flounder would be a wonderful choice for a family dinner or cozy gathering.
1
Mix flour with salt and pepper.
- Wheat flour: 200 g
- Salt: pinch
- Ground black pepper: to taste
2
Clean the flounder and coat it in flour. If it has roe, remove it. The roe should be fried separately; if fried inside the fish, it will taste so bad that you'll want to throw it away.
- Flounder (flatfish): 500 g
- Wheat flour: 200 g
3
Fry the fish in a hot pan with plenty of oil on both sides until crispy and cooked through. Check for doneness with a knife at the spine: if the meat flakes easily, it's done. Then fry the caviar coated in flour in the oil.
- Vegetable oil: 200 ml
- Flounder (flatfish): 500 g
- Wheat flour: 200 g
