Flounder - the fish is not fat, yet extremely tender in view of its juiciness. Cooking plaice can be anything, it is perfectly baked and suitable for frying, as it does not crumble during cooking. But there is one but - flounder fears most buyers the complexity of cleaning.
In passing, the question arises: "Do you need to clean flounder in general?", The answer is yes, by all means. The skin of bondage is extremely thick and also covered with scales, so cleaning can not be avoided. Therefore, advises to get acquainted with tips on how to properly clean flounder, which we picked up in this article.
How to clean flounder?
Just before cleaning, the important thing is the proper defrosting of the fish. It is due to improper defrosting that ready fish can lose not only the lion's share of useful minerals, but also its juiciness. To fish remained tasty, directly frozen place it in cold salted water. Defrosting usually takes 1.5-3 hours, depending on the size of the fish. Defrosted flounder spread on the work surface and proceed to cleaning. Since flounder is most often cooked in a frying pan, we will first pay attention to how to clean flounder for frying.
How to clean and fry flounder?
For frying flounder from fish, you should first remove the skin - this is the main difficulty of the whole process.
So, first put the flounder with the dark side up and cut off the head. In the cavity obtained after the incision, we insert a knife and conduct them along the belly of the fish, ripping it. Now with the help of a flexible and small knife we clean all the viscera and films from the abdominal cavity. We rinse the cavity of the fish with cold water and return it back to the board. Using the same flexible knife, make a small cut on the fish right under the skin and thrust into the resulting incision finger. Moving a finger deeper into the space between the skin and the flesh, try to separate them from each other. We make a small incision laterally from the separated area and remove the skin with a sharp movement.
Now the cleaned carcass should be rinsed again and divided into portions. With fish it is also possible to separate only a fillet, passing a flexible knife along the ridge, and then gently cutting off all the flesh.
How to clean flounder before frying, we figured out, but how to fry it, now we'll figure it out. It is desirable to fry fish in flour flour, or batter. To do this, pieces of purified fish are rolled in a mixture of flour with spices, or flour and 1 egg. In a frying pan, we warm up the vegetable oil and lay out the pieces of fish. The oil should be really hot, so that the crust instantly grabbed and prevented the remaining juices from leaking out into the pan. Fry the fish from both sides to a golden color, then spread on a paper napkin, to drain excess fat.
For roasting and baking flounder in the oven is not necessary to remove the skin from the fish, it is enough just to clean it from the entrails and
Cleaned fish before baking marinoui with lemon juice, salt and pepper, in order to remove the sharp fishy smell. After the fish, you can simply put it on a baking tray and cook at 180 degrees for 30-35 minutes, or you can put the cut vegetables, such as peppers and tomatoes, over the fish. Ready fish is usually served with greens and a slice of lemon.
We liked our advice, then you can get acquainted with the article: "How correctly to separate the herring?" .