How to cook flounder at home. How to cook flounder in the oven

General information

It is difficult to find a person who does not know about this flat fish, but only experienced housewives know how to cook flounder. Despite the fact that it is very fatty and tasty, it is distinguished by the presence of a large backbone with ribs. As a rule, you can buy relatively small fish in a store or market. Its meat is tender and white. How to cook flounder at home? It can be fried, boiled or baked in the oven. You need to know a few simple rules to properly cook flounder. Cutting this fish causes some problems for inexperienced cooks. First of all, it is necessary to separate the head using an oblique cut made with a sharp and thin knife from the side of the eyes. After this, her belly is opened and the insides are removed. The scales are scraped off the lower part of the fish with a knife, and the skin is carefully peeled off from the upper (dark) part. Then the blood is scraped from the vertebrae, the fins are cut off and the flounder carcass is washed. It makes cleaning this fish easier by first scalding it with boiling water. If the flounder carcass is large, it can be cut into two fillets, removing the entire backbone. To improve the taste of boiled fish, dry white wine, spices and herbs are added to the broth. When stewing this fish, you can add a little mayonnaise to the pan. White, tomato, and onion sauce goes well with this fish.

How to cook flounder in a frying pan

Cleaned and cut into pieces, the fish is dredged in flour and beaten egg, and then fried in butter. Flounder is fried on both sides. Sauce is prepared for the fish. For it, 200 ml of sour cream, 50 ml of water, 50 g of white wine, 50 g of butter, 4 cloves of garlic, spices and salt are brought to a boil in a saucepan. Pour the sauce over the flounder and simmer the dish over low heat for 20 minutes. The dish is sprinkled with chopped parsley.

How to cook flounder on the grill

To prepare this dish you will need 4 small flounders, potatoes, 2 tomatoes, sunflower oil, 50 g butter, ground pepper, salt. Cleaned and cut flounder is rubbed with pepper and salt. The fish is placed in the oven on a wire rack. After 5 minutes of cooking, the fish is sprinkled with vegetable oil and fried until fully cooked (until the back bone can be easily removed). Boiled potatoes, butter, and tomatoes are suitable as a side dish.

Easy to cook flounder in the oven

This tasty and healthy dish will appeal to all family members. Flounder with vegetables baked in the oven is a very tender and light dish. It won't take much time to prepare it. Ingredients: fresh flounder - 1 kg, onion, carrots, clove of garlic, 2 teaspoons of sugar, a little mustard, vegetable oil, salt, vinegar. To prepare the side dish you will need the following products: 0.5 kg of potatoes, 50 g of butter, a clove of garlic, chopped herbs (dill, parsley).

Cooking baked flounder

Cleaned and prepared fish are cut into small pieces. Each of them is coated with mustard and left for 20 minutes in a cool place. The peeled onion is cut into half rings, the carrots are grated, the garlic is cut into small circles. In a heated frying pan with sunflower oil, sauté the onion (2-3 minutes), add carrots and garlic to it. Pour sugar and salt into the pan and add a little vinegar. Mix the vegetables thoroughly and remove from the heat. Pieces of fish are placed on a baking sheet greased with sunflower oil. Bake the flounder for 10 minutes in an oven preheated to 200°C. After this, the pieces of fish are carefully turned over, and the prepared vegetables are placed on top of them. The dish is baked for another 10 minutes. Boiled potatoes with butter, garlic and chopped herbs are served as a side dish.

Flounder is an original fish, bottom-dwelling, flat and asymmetrical. One side is painted so that the fish can blend into the seabed and become virtually invisible to other inhabitants. On this side there are both eyes at once, the other side is blind, colorless and rough, on it it crawls along the bottom. Its meat is not only very healthy and easily digestible, but also tender, white and very tasty.

Let's discuss step-by-step preparation of flounder for any meal, family or holiday, because due to the absence of small bones, it is convenient to eat for both adults and children.

Flounder occupies a worthy place in the dietary nutrition of people with cancer and problems of the cardiovascular, respiratory and digestive systems.

How to choose flounder

Before you decide on a recipe for cooking flounder, you need to choose it correctly. Frozen and chilled fish are available for sale. A frozen carcass should not be damaged, its fins are intact, there are no strange, especially bright yellow, spots on the white side, the eyes are clearly visible. Chilled fish should have shiny skin, be smooth and elastic; after pressing with a finger, the hole does not form or fills with lightning speed. The eyes of a flounder should be bulging. Sunken eyes that are hard to see are a sign of stale fish. They often sell small carcasses without heads, so be extremely careful.

How to prepare flounder fillet

Cut off all fins with scissors. Carefully remove the entrails (guts) from the cut under the fin and discard them. If there is caviar in the fish, it must be carefully removed, washed, and then salted for sandwiches.
Using a heavy, sharp knife, cut off the tail and head. If you are unable to cut the ridge, place a knife blade on it and hit the knife with a meat mallet, or make a deep cut along the “neck” line and bend the fish along this line with a sharp movement so that the ridge breaks.
Another way is to sharply move the knife from the back of the head to simultaneously cut off both the head and the abdominal part in one movement, and then remove the entrails.
Make a deep cut along the central part of the carcass on the dark side up to the ridge from the tail to the head.
Using a thin, flexible and sharp knife parallel to the fish and the cutting board, separate the meat from the backbone with a sharp movement. Next, turn the piece of fish skin side down and separate the skin from the meat at the tail. Grasp the edge of the leather with a towel (so that it does not slip out of your hands) and quickly pull it off or, holding the edge of the leather, cut it off with a knife at an angle. When the dark skin is removed, the peculiar pungent iodine odor of this fish will noticeably decrease.
Repeat all steps for the other side. From a small fish you get 4 long fillets. Large flounder fillets can be cut in half.
To prepare a simple dish, such as baked or fried flounder, it is not necessary to remove the meat from the bones.
It is often advised to rub the cut fish with salt and spices immediately before cooking and leave for half an hour.

Video on cutting flounder

Step-by-step recipes for preparing delicious flounder

Flounder is a fairly fatty sea fish. It is usually served with sour sauces, tomato or onion, as well as citrus or wine, which compensate for the fat. It can also be used to make marinated fish, which was very popular in the USSR. To do this, the fillet is first fried with the dark side down, then poured over ready-made hot marinade (most often based on tomatoes and broth), cooled, kept overnight in the refrigerator and served. The best side dish is green vegetables, peas, spinach or lettuce, green bell peppers, you can offer potatoes with vinegar dressing or a baked green apple.

Fried flounder with marinade

INGREDIENTS:

4 small flounders
salt, flour
2 tbsp. l. frying oils, butter and vegetable oils, odorless
4 tbsp. l. butter
half a lemon
half a bunch of dill and parsley or celery
pepper, salt for sauce

PREPARATION:

Wash the cleaned and gutted flounder, dry it, salt it on both sides, maybe pepper it, and roll it in flour. Heat a mixture of frying oils in a large frying pan and fry the fish uncovered for 4 minutes on each side, then transfer to a heated dish, cover with foil and cover with something warm to maintain a high temperature. In the same frying pan, melt 4 tablespoons of butter, squeeze lemon juice into it, add chopped herbs, add a little salt and lightly pepper. To enhance the lemon flavor, you can add grated lemon zest to the pan. Pour the marinade sauce over the finished fish, let it sit for a while, but do not let it cool. To serve, garnish with green salad and halved lemon slices.

Consommé with flounder in herbs

INGREDIENTS:

4 – 6 pieces of flounder fillet (halves)
salt pepper
lemon
parsley, sorrel, young greens, valerian leaves
green onions
liter of strong broth

PREPARATION:

Cut each piece of washed and dried fillet lengthwise into two equal parts, season with salt and pepper on both sides, squeeze lemon on them. Chop all the greens and mix. You can add a pinch of thyme. Dip strips of fish in a mixture of herbs, roll into rolls and tie with green onion feathers. Place in a low saucepan, add hot broth, cook covered for 7 minutes on low heat.

Flounder fillet with croutons and bacon

INGREDIENTS:

4 pieces flounder fillet
2 tbsp. l. lemon juice
salt pepper
3 tbsp. l. flour
3 tbsp. l. vegetable and butter
4 slices fresh white bread
150 – 200 g bacon
chopped parsley

PREPARATION:

Wash the fish, dry it well, pour lemon juice over it evenly, season with pepper and salt. Let sit for a few minutes, roll in flour and fry on one side in vegetable oil for 3 minutes. Add 2 tbsp. l. butter, turn over and fry the other side for 2-3 minutes. Transfer the fish to a heated dish (you can place it in a water bath and adjust the heat under it for a low simmer), and cover with foil or a suitable-sized lid. Cut the bread and bacon into equal cubes, fry in the same frying pan in the remaining butter until crispy, sprinkle with chopped parsley. Pour this mixture over the hot flounder and serve immediately.

Flounder fillet in a complex sauce with mushrooms

INGREDIENTS:

1 kg flounder fillet
salt, dill
4 small onions
3 tbsp. l. butter
2 tbsp. l. dry red wine
3 tbsp. l. tomato paste
200 g champignons
4 cancerous necks
2 tbsp. l. with a heap of olives
1 tbsp. l. anchovies

PREPARATION:

Wash the fish and cook with dill in 500 ml of salted water until fully cooked, transfer to a dish, cover with a lid and place in a water bath to keep the fish warm. Chop the onion (preferably finely), fry in 1 tbsp. l. oil until golden yellow, add wine and simmer covered for 10 minutes. Cut the champignons into thin slices. Finely chop the olives or grind them with a meat grinder. Dissolve tomato paste in fish broth, boil, filter, pour into a small saucepan. Place onions from the frying pan, mushrooms, olives, and crayfish tails there. Bring the mixture to a boil, season with 2 tbsp. l. butter and anchovies, mix. Taste and add salt to taste if necessary. Remove the dish with fish from the bath. Pour the prepared sauce over the flounder, garnish with a green salad and a handful of fresh berries (cranberries, blueberries, currants). Serve with warm toasted slices of wheat bread.

Baked flounder in almond sauce

INGREDIENTS:

400-500 g prepared flounder fillet
odorless vegetable oil
100 g almonds
lemon
3 tbsp. l. butter
salt, paprika

PREPARATION:

Cut into convenient pieces, season with salt and place in a pan coated with vegetable oil, skin side down. Grind almonds in a food processor. Grate 1.5-2 tablespoons of lemon zest and squeeze the juice from the lemon. Mix softened butter, almonds, zest, paprika and lemon juice. Cover the entire fish evenly with the resulting mixture. Bake in the oven at 190℃ for 20 minutes. Place the finished flounder on a plate and garnish with small sprigs of parsley.

The tender meat of flounder makes it easy to make a sumptuous main dish. It is moderately nutritious, so it will not harm your figure and will not create heaviness in the stomach. The flounder dish is very tasty - a real gourmet's delight. You can cook flounder, the main thing is to catch inspiration, prepare the ingredients correctly and everything will probably work out!

Delicious with tomatoes or sour cream

How to cook flounder tasty and original? Such recipes mainly describe how to cook baked fish in the oven. And this is a great option! Firstly, it is healthy, and secondly, flounder baked in the oven turns out very tender and tasty.

There is an incredibly tasty recipe for such a dish that does not require expensive products, but is prepared from those that are usually in the refrigerator of every housewife. This is flounder baked with cheese and tomatoes. Moreover, such fish is considered a haute cuisine dish.

Ingredients:

1 kg flounder;
150 g hard cheese to your taste;
2 tomatoes;
3 tbsp. l. sour cream;
zest and fresh juice of 1 lemon;
dill;
salt and pepper to taste.

Recipe: clean the fish, wash it, dry it, and then add salt and pepper. After this, pour lemon juice over it thoroughly. Then mix sour cream with lemon zest and dill. Place the fish on a baking sheet greased with vegetable oil, or better yet, on foil. Coat the fish with sour cream and place the tomatoes cut into rings on top. After this, sprinkle the vegetables with grated cheese. Close the foil. The fish should be baked in the oven for 30 minutes at 180°C.

In a similar way, flounder can be baked simply in lemon juice or with tomatoes alone - it will also be very tasty.

Flounder in sour cream

The recipe for flounder baked in sour cream deserves special attention.

For this recipe you will need:

1.5 kg flounder;
200 g sour cream;
2 tbsp. l. butter;
1 tbsp. l. flour;
pepper and salt to taste.

Clean the flounder, wash and rub with salt. Prepare a special baking tray, grease it with vegetable oil or cover it with parchment and place the fish on it. Bake for an hour over medium heat. At this time, prepare the sauce: lightly fry the flour, pour sour cream into it, add salt and pepper and remove from heat. To keep the sauce from cooling and reaching the desired temperature, place it in a water bath. 10 minutes before it’s ready, take out the flounder, pour sour cream sauce over it and bake for another 10 minutes.

Fish with orange or in a pie

In principle, it is the sauce that gives the fish its unique taste. If you want to experiment, you can cook the fish in orange juice.

What is needed for this dish:

1 fish fillet;
freshly squeezed juice of three oranges;
salt and pepper to taste;
wheat flour for breading;
sunflower oil for frying.

How to cook flounder. The finished fillet should be thoroughly rolled in flour and fried on both sides in oil. When the fish is slightly browned, pour it with orange juice and simmer in a frying pan for another 3 minutes until cooked. The fish is also salted and peppered. Fragrant and juicy flounder is served with a side dish of rice and vegetables.

And if you prefer simple and hearty cuisine, the recipe for flounder, which appears in the pie, will suit you.

For this dish you will need: 0.5 kg of boiled flounder fillet, 1 liter of water, 2 kg of wheat flour, 2 eggs, 7 tbsp. l. sugar, 1 tsp. salt, 20 g yeast, 50 g butter, 50 g vegetable oil, 1 cup rice and 1 onion.

First you need to prepare the filling dough. To do this, mix boiled warm water with salt, sugar, vegetable oil and butter. Then add flour and eggs. Mix everything well. Separately, mix the yeast with a small amount of flour, combine it all and mix.

For the filling, boil the flounder fillet and mix it with cooked rice and fried, finely chopped onion. Grease a special baking dish with vegetable oil and place half of the dough there. Then add the filling and the remaining dough. Bake the pie for 40-45 minutes in the oven at 180°C.

So, fish can be cooked deliciously, and for this you need simple, high-quality products. Dishes with flounder will decorate any holiday table. Bon appetit!

Fried flounder is a very tasty and nutritious dish that does not require much time and effort to prepare. Today we will tell you how to properly fry and bake the mentioned fish, and also tell you what to serve it with at the dinner table.

Fried flounder: recipe

Flounder is a species of fish whose distinctive feature is a flattened body. Its meat is very tender and tasty. It is better to fry or bake flounder in the oven. In this section of the article we will tell you how to thermally process this fish on the stove.

What components should you purchase to ensure that you get the most delicious fried flounder? The recipe for this dish requires:

flounder fillet - about 700 g;
salt, granulated garlic and pepper - use as desired;
any flour - 1.5 cups;
whole milk - a full glass;
sunflower oil - used for frying fish;
spicy green onion - use to taste;
high fat cream - 250 ml.

Preparing Ingredients

Cooking flounder in a frying pan does not take much time. But before you heat-treat the fish, it should be properly prepared. The product is washed thoroughly, all fins, tail and head are cut off, and the entrails and backbone are removed. Then the remaining fillet is cut into medium pieces, placed in a bowl and poured with milk.

Pan frying process

How to fry flounder? To do this, use a thick-walled frying pan. Pour a little oil into it and then heat it up very much. Meanwhile, the fish pieces are removed from the milk (after half an hour) and seasoned with a mixture of salt and pepper. Then the flounder is rolled in wheat flour and placed one at a time in a heated bowl.

Flounder is fried in a frying pan until it becomes soft and golden brown. After all the pieces of fish have been fried, take them out and place them on a large plate.

Preparing the sauce

Now you know how to fry flounder at home. However, it should be noted that this knowledge is not enough to prepare a tasty and satisfying dish. Therefore, we decided to tell you how to make a creamy sauce for the mentioned fish.

To do this, wash the green onions thoroughly and chop them with a sharp knife. Place the processed greens in a frying pan with oil and fry for two minutes over high heat. Subsequently, granulated garlic, salt and pepper are added to the onion. After mixing all the ingredients, they are immediately poured with heavy cream.

If you want to get a thick, creamy sauce, it is recommended to add a small spoon of wheat flour to the onion along with the spices.

After boiling all the ingredients, cover them with a lid and remove from the stove.

We present a hearty lunch to the family table

Fried flounder goes perfectly with any side dish. However, it will be better if you serve this fish along with mashed potatoes. Boiled rice, buckwheat porridge and pasta also go well with this product.

After the fried flounder is placed on a plate along with the side dish, it is doused with creamy sauce and sprinkled with chopped herbs. In this form, a tasty and satisfying homemade lunch is presented to the table along with a slice of bread.

Bake fish in the oven

Fried flounder with mashed potatoes is a great dish for a family dinner. But if you decide to serve such fish at the holiday table, then it is recommended to bake it in the oven. We will tell you exactly how to do this right now.

So, step-by-step cooking of flounder in the oven requires the use of:

Fish dishes are very nutritious and healthy. Seafood is high in iodine and other vital microelements. Such food can not only satisfy the body’s need for energy, but also serve as a source of very useful and essential substances. Flounder is no exception to this rule. Flounder meat contains easily digestible protein, healthy fat, a small amount of carbohydrates and vitamins, but in order for these substances to bring maximum benefit, this fish must be properly cooked.

Fried flounder

Flounder can be fried in a frying pan. To make the fried product tasty, you must use only high-quality and fresh products. First of all, this rule applies to the fish itself and the oil in which frying is carried out.
When purchasing this fish frozen, it can be very difficult to judge the quality of the product that is in the package, especially if it is made of opaque material, and the fish itself is in an ice “coat”.
To properly purchase this product, you must adhere to the following rules:

Flounder should be purchased in a small size. Large specimens of this fish will not have the best indicators of meat hardness.
If fish is purchased chilled, you should pay attention to the smell of the product. If the flounder smells unpleasant or has foreign aromas, then it is better not to purchase this product.
When purchasing a chilled product, you should pay attention to the color of the gills of this fish. Fresh flounder always has pink gills.
If you press on the fish with your finger, there should be no visible dents. A quality product must return to its original form.
Flounder should not be slippery and have a coating of mucus.
If flounder is sold in packaging, then it is necessary to check its integrity. You should carefully study the expiration dates of the product. If packaged flounder is sold with an ice glaze, then its layer should not be too large.

The uneven distribution of the ice “shell” over the surface of the product indicates that the fish has been frozen multiple times. There should be no tears or damage on the surface of the product. The color of frozen fish should be uniform and natural.

If, when choosing flounder, even slight doubts arise about the quality of the product, then it is better to refuse such a purchase. A low-quality product will not only bring no benefit, but can cause serious harm to the body.
Fried flounder is prepared in high-quality refined vegetable oil.
Cooking flounder in a frying pan is carried out in the following sequence:

the fish must be cleaned of scales and spines on both sides. To carry out this operation, you can use a knife or use a special tool;
The head is separated from the fish and the entrails are removed. The fins should be cut off with a knife and the fish should be washed thoroughly under running water. Then you need to remove the skin from the flounder; if this is not done, then during frying, the carcass will emit a very unpleasant aroma;
a sufficient amount of oil is poured into the frying pan, the fish is cut into portions and fried in this form for 10 minutes over high heat;
At the end of frying, remove the product from the pan and allow excess oil to drain. For this purpose, you can use a colander in which the fried flounder is placed for 10 - 15 minutes.

Flounder is served with various vegetable salads, and you can also use mashed potatoes and pasta as a side dish.

Baked flounder

You can get a very tasty dish if you use the oven to cook flounder. To prepare flounder in the oven, only high-quality product is used, which must be selected according to the above
criteria. In order to cook delicious flounder, you need the following ingredients:

Fresh flounder - 800 g.
Sour cream - 100 g.
Butter - 50 g.
Wheat flour - 10 g.
Salt and pepper - to taste.

The cooking process is carried out in the following sequence:

the flounder is cleaned and cut into portions;
pieces of fish are placed in a fireproof saucepan;
cover the saucepan with a lid, place in the oven and bake the flounder for 1 hour over medium heat:
The sauce for baked flounder is prepared in oil, which is brought to a boil in a hot frying pan, then flour is added to the oil, which must be fried until golden brown. Sour cream is added to the toasted flour with constant stirring. The mixture is kept on fire for 1 - 2 minutes, after which it must be removed and allowed to cool completely.

When the fish is ready, pour the sauce over it and bake in the oven for another 10 minutes.

Flounder with vegetables

How to catch more fish?

I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:

Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
Lures using pheromones.

You can get the rest of the secrets of successful fishing for free by reading our other articles on the site.

Baked flounder goes well with vegetables. To prepare this dish you need the following ingredients:

Flounder fillet - 1 kg.
Zucchini - 2 pcs. small size.
Bell pepper - 2 pcs.
Onions - 3 pcs. medium size.
Carrots - 3 pcs.
Tomatoes - 300 gr.
Lemon - 1 pc.
Garlic - 5 cloves.
Refined vegetable oil - 100 g.
Salt and ground black pepper - to taste.

Flounder with vegetables is prepared in the following sequence:

All vegetables are chopped and watered with lemon juice, vegetable oil, salt and black pepper are added. The resulting “salad” is thoroughly mixed;
Small pieces of fillet are cut from the fish carcass with a thin knife;
6 servings are formed from the available quantity of products. For each serving, use a piece of foil large enough so that the dish can be wrapped in an “envelope”;
some vegetables are placed on the foil, fish fillets are placed on top, then the vegetables are placed again;
the foil must be wrapped in an “envelope” as tightly as possible so that the juice does not leak out during cooking;
All 6 servings are placed in a preheated oven and baked for 30 minutes.

Flounder cutlets

To prepare cutlets you will need the following products:

Flounder fillet - 0.5 kg.
Onions - 100 g.
Carrots - 100 g.
Breadcrumbs - 100 g.
Chicken egg - 1 pc.

The cutlets are prepared in the following sequence:

The flesh from the bones and skin should be separated from the fish carcass. The resulting fillet must be thoroughly chopped;
onions and carrots are chopped and added to the fish fillet;
then you need to add a chicken egg and breadcrumbs;
The mixture is thoroughly mixed and small cutlets are formed from it.

The cutlets are prepared in a frying pan in vegetable oil. The cutlets must be turned over during cooking to ensure even cooking.

Pie with flounder

Fish pie with flounder can be prepared using chilled or frozen fish.
To prepare the pie you need the following ingredients:

Flounder fillet - 350 g.
Wheat flour - 1.5 kg.
Chicken egg - 2 pcs.
Salt - 10 g.
Sugar - 100 g.
Butter - 50 g.
Refined sunflower oil - 50 g.
Yeast - 15 g.
Rice - 100 g.
Onions - 1 pc.
Water - 1 liter.

Sugar, salt, butter and vegetable oil are added to boiling water. The mixture is thoroughly mixed. When the mixture has cooled, add sifted flour and chicken eggs. The mixture also needs to be mixed well. Yeast is added to the mixture and the dough is kneaded. If the dough is too liquid, you need to add a little
flour. The resulting dough is left in a warm place for 3 - 4 hours.
To prepare the filling, you need to boil the fish and rice in different pans. Then you should finely chop the onion and fry it in sunflower oil. When the onion is slightly browned, it must be cooled and added to the boiled rice and fish fillet.
The pie is formed in the following sequence:

It is necessary to separate a third part from the prepared dough and roll it out thinly;
the rolled out dough is placed in a baking dish;
Place the filling on the dough in an even layer;
the remaining amount of dough is used to form the top of the pie and the "decorative" finish.

The pie is baked in an oven preheated to +180 degrees for 50 minutes.