Fried flounder
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fried fish is a dish that cooks in minutes and is perfect for a weekday dinner, as you won't have to spend a lot of time at the stove. Frying a delicate flounder fillet in a frying pan should take no more than 6 minutes, resulting in a tender and firm fish. Dredge it in flour and fry it in a mixture of vegetable and butter until golden brown. Use the remaining fat in the pan with the delicious fried pieces to make a light sauce, adding butter, lemon juice, and capers along with the marinade from the jar. Its creamy, tart flavor perfectly complements and refreshes the flounder.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 fillets flounders without skin
- Salt and black pepper, to taste
- Flour to coat the fish
- 2 tablespoons of vegetable oil
- 3 tablespoons butter, divided
- Juice of 1 lemon
- 1 small jar of capers
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Cooking the dish according to the recipe:
- Rinse the flounder fillets in cold water and pat dry. Season with salt and black pepper. Dredge the fillets in flour. Combine the vegetable oil and 2 tablespoons of butter in a heavy-bottomed frying pan and heat over medium-high heat until melted.
- Fry the fish over medium-high heat for about 3 minutes on one side (more or less, depending on the size of the fillet) until golden brown. Flip the fish over and fry the other side for about 3 minutes. Flip only once.
- Transfer the flounder to a serving platter. Turn off the heat. Add the remaining 1 tablespoon of butter to the hot skillet. Add the lemon juice and capers along with the liquid. Stir. Pour the liquid sauce over the fish fillets. Serve immediately.
We offer a recipe Maine-Style Sandwiches.
Author of the recipe - Martha Nesbitt is a food writer with a passion for food, travel, and seafood.
Categories:
recipe / Pan / Dinner / Main courses / Fish and seafood / Bobby Flay
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