Fried flounder in a pan - a quick recipe with ph

Kitchen appliances and utensils:

• cutting board;
• knife, spoons;
• large flat bowl for breading;
• a small saucepan;
• citrus juice squeezer;
• gelatin molds - 2 pcs.;
• scapula;
• spacious pan;
• serving dish.

Ingredients

Step cooking

Auxiliary dish - jelly

Before we start preparing the main dish - flounder, we will do jelly, as it will take time to freeze.

1. Soak one tablespoon of gelatin in 50 ml of warm water (in no case boiling water) and leave for 5 minutes to swell. Then, over low heat, heat the stove, stirring constantly, until completely dissolved.
   
   Important!Gelatin cannot be boiled, otherwise it will lose its properties.
2. We cut 2 lemons, squeeze the juice out of them using a citrus juice squeezer.
   
3. Pour lemon juice into gelatin. To give the juice of the lemon yellow, we color it with turmeric - it practically does not change the taste, but it gives a beautiful bright shade. Add a teaspoon of seasoning, one tablespoon of sugar and stir until completely dissolved. We take 2 small forms for jelly. Hands chop a sprig of tarragon and stack the leaves in two forms.
   
4. Pour even hotter jelly into the molds and set aside to cool, then put it in the refrigerator for solidification.
   

Main course - fish

1. We prepare the flounder: remove the fins, make deep diagonal cuts on both sides of the carcass.
   
2. Cut the lemon in half and squeeze its juice directly onto the carcass of the fish. We made the cuts just so that it was soaked through the juice. Rub the juice with your hands into the carcass, slightly pushing the incisions.
   
3. Sprinkle with salt and pepper on both sides, rub. We put the pan on the fire, spread 50 grams of butter. When it starts to sizzle, add 3 tablespoons of vegetable oil (this is necessary so that the cream does not burn), you can and a little more, you can not spare oil. In a spacious flat shape, pour half a glass of flour for breading and roll the flounder carcass in it from all sides.
   
4. We send it to the pan and fry over medium heat for about 5 minutes, without covering. During this time, the fish should brown.
   
5. We turn it over to the other side and begin to add aromatic special effects: we divide the head of garlic into slices and put them directly in the skin into the oil in a frying pan. We cut one onion in half and also, without peeling, put a slice in the oil. Cut the chilli along and send one half there.
   
6. After another five minutes, we turn the fish over again with the first side, so that it is also filled with aromatic oil. It's time for dressing with sauce. As a sauce, we will have ordinary liquid honey. If suddenly it has thickened, you must first melt it in a water bath. We will need 50 grams of honey for the dish, and they pour water on the carcass, not particularly ceremonial, so that it gets into the fish and oil. We hold the pan on the stove for another 2-3 minutes and remove from heat.
   

Serve the fish on the table in a spacious dish.We spread the jelly next to it (so that it easily pops out of the mold, we dip it in hot water for several seconds). Top water the fish with gravy, in which it was cooked.

Video recipe

We offer you to watch a fascinating video, in which not only they will show all the details of cooking fish and jelly, but along the way they will also tell about the side dish with which the fried flounder blends wonderfully.

It used to be believed that flounder is far from the most delicious fish. Most likely, due to the fact that on the shelves she appeared very frostbitten, and therefore dried and tasteless. Now it’s not a problem to find fresh-frozen fish in the store, and the unusual method we have proposed for us will not leave any of your guests indifferent.

Other fish recipes