Cooking flounder: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Flounder is a flat sea fish that lives at the bottom. In finished form, it has a delicate, juicy and incredible taste. A fish with eyes on top, with a dark brown flat back, is a flounder. Recipes with photos can be found in both electronic and printed sources. Many chefs and gourmets experiment with flavors and love to cook it.

Fried flounder is distinguished by its exceptional taste. The recipes are pretty simple. This is a fish that will appeal to many seafood lovers.

Features of flounder as a food product

First of all, it is worth noting that it is rich in various trace elements that the body needs - phosphorus, nickel, chlorine, molybdenum, zinc and many others.

Moreover, it is a dietary product, since flounder fish contains only 88 kcal per 100 grams. The recipes are simple and the meals are prepared quickly. And some scientists tend to attribute this type of fish to aphrodisiacs.

Baked flounder with friedtomatoes

The varieties of fish that contain a minimum of bones and cook quickly include flounder. The recipes for cooking in the oven with photos, which are given in this article, require a minimum of time to implement (on average, it is 40-45 minutes for all components of the recipe, including sauces and garnish).

The taste of oven-baked flounder with baked tomatoes is very pleasant.

Ingredients: 6 small tomatoes, halved lengthwise, 2 teaspoons olive oil (plus some oil to grease the parchment), ¾ teaspoon dried tarragon, a pinch of sugar, coarse s alt and ground pepper, 1/3 cups of mayonnaise (you can make your own, which will be tastier and he althier), 1 tablespoon of lemon juice, 3 pieces of white loaf or baguette, 3 tablespoons of Dijon mustard, 4 fillets (total weight - about 600-700 grams) of fish.

Flounder: cooking recipes

1. We heat the oven to 250 degrees. Lay the tomatoes skin side down on the parchment paper. Mix 1 tablespoon of olive oil, a teaspoon of tarragon, sugar, s alt and pepper. Pour the resulting mixture evenly over the halves of the tomato. Bake at the bottom of the oven for 20-25 minutes. We leave the oven on, we still have to bake the fish.

2. While the tomatoes are roasting, prepare the sauce. In a small bowl, mix mayonnaise, ½ teaspoon tarragon and lemon juice, season with s alt and pepper and set aside.

3. We straighten the parchment, cover with foil and grease the sheet with olive oil. We take a food processor, add a baguette, a pinch of s alt and pepper, a spoonful of olive oil to it and grind dry bread to crumbs for breading.

4. We spread the flounder fillet on a sheet of parchment, season with s alt and pepper, grease the upper part with mustard and sprinkle with cooked bread crumbs. Press a little so that the crumb does not crumble. We bake the fish on the top shelf of the oven. When it is ready, the crumb will be a nice brown color. This will take about 6-8 minutes.

5. Serve fillet with baked tomatoes and white sauce.

Flounder glazed in honey and soy sauce

Ingredients: ¼ cup honey, ¼ cup mirin (sweet rice wine), ¼ cup soy sauce, 4 flounder steaks (pictured is American oblong flounder, but any fish of this species will do), coarse s alt, 2 tablespoons olive oil, freshly ground black pepper, zest of ½ lemon (grated).

Cooking method:

1. In a small saucepan, combine honey, mirin and soy sauce. We bring the mixture to a state of "almost boils" at medium temperature. Reduce the frosting by about half, this will take about 10 minutes. Then remove the mixture and leave to cool.

2. Wash and dry the flounder fillet. Rub the fish with s alt and leave to warm to room temperature on paper towels (about 10 minutes).

3. We will cook on the grill. Fried flounder (recipescooking with photos show the degree of baking) then it will be soft and crispy. In a large bowl, lightly marinate the fillets with olive oil and 2/3 of the prepared glaze. Place on the grill for 3 minutes and turn the steaks over while continuing to fry them. Don't forget to drizzle with frosting while frying. Cook until the fish is tender and lightly caramelized, 2-3 more minutes.

4. Transfer fillets to serving plates, season with pepper and sprinkle with lemon zest before serving.

Flounder with caper and lemon sauce

If you want to taste an exquisite fish dish, you should start cooking flounder. Recipes for a variety of dishes with this fish are included in the menu of many French restaurants.

This recipe is a classic adaptation by Port Phillip Estate chef Stuart Deller in Australia. The dish is completed with crunchy croutons, s alted capers, lemon, parsley and sauce.

Ingredients: 1 slice white bread or baguette without crust, cut into small cubes, 2 lemons, 8 tablespoons uns alted butter, ½ cup flour, 1 flounder fillet, s alt and freshly ground pepper, 2 cups finely chopped parsley + a few whole leaves for garnish, ¼ cup unbrineed and rinsed capers.

Cooking flounder: recipes from a famous Australian restaurant

1. We heat the oven to 250 degrees. We spread the prepared bread on parchment and bake for about 25 minutes, stirring occasionally, so that the cubes become goldencrust. After baking, transfer the croutons to a plate and leave to cool.

2. Meanwhile, cut the zest from the lemons into a small bowl. Next, cut the white flesh from the lemons and mill them. Add to a bowl with zest, and squeeze the juice from the remaining membranes and discard them.

3. In a frying pan, heat the butter to medium heat. Pour the flour for breading onto a flat plate. Season the flounder fillet with s alt and pepper and dip in flour, making sure that there is no excess. Fry the fillet for 3-4 minutes (turning only once) until golden brown, make sure that the fillet is ready.

4. Using a spatula, transfer the fillets to plates. We leave the pan on the stove, making sure that the temperature is medium. Add 4 tablespoons of butter and wait until it melts and absorbs the smell and taste of fish. We add our fillet, lemon with zest, as well as chopped parsley and capers to this oil. Immediately remove the pan from the heat. Season with s alt and pepper to taste and drizzle sauce over flounder fillets when serving, garnish with fresh parsley leaves and croutons.

Fried flounder with coconut

Fried flounder (recipes appreciated by many seafood lovers) is an excellent table decoration, both for a holiday and for a romantic dinner (because, as mentioned earlier, it has a stimulating effect).

Ingredients: 500 grams flounder fillet, 1 egg, ¾ cup coconut flour, sea s alt, pepper,garlic powder, fat, on which we will cook (lard, butter).

How to cook flounder with coconut

Cooking method:

1. Rinse the fish fillets under running water and pat dry with paper towels.

2. In a bowl, beat the egg, lay out the coconut flour on a flat plate. This will be two stages of breading.

3. Dip each fillet first in the egg, but so that it does not drip, then in coconut flour. Sprinkle the finished fillet with spices: s alt, pepper, garlic powder to taste.

4. Heat the pan to medium temperature and melt the cooked fat on it. Fry each piece for 3-4 minutes on each side until golden brown.

5. We're preparing the sauce. To do this, melt the fat again in a heated pan, add spices, fresh herbs to your taste (you can take parsley, thyme, dill and others). Leave for a short time in the pan until the herbs give up their taste and aroma. When serving, pour a small amount of sauce over each piece of fillet.

Where to try flounder

Cooking flounder (recipes, we think you will adopt) is a simple matter. Since this fish is marine, it can become a component of the menu of your hotel or restaurant on the coast. A dish of delicious fish will be a great highlight and addition to your holiday.

Of course, variations on the theme of fish dishes can be found not only in restaurants and cafes. We made sure that such fish is easy to cook at home. And pleasesthe preparation of flounder itself: the recipes are very simple, you just need to have the necessary equipment and a certain set of ingredients on hand.

Cooking flounder (recipes) is practiced all over the world. Since this fish is marine, it can become a component of the menu of your hotel or restaurant on the coast. A dish with such fish will be a great highlight and addition to your holiday.