Roasted flounder in flour

8 servings
1 hour


1. Rinse the flounder fillet (only it is needed) thoroughly under running water and wipe dry with paper towels. Then put the fish on the cutting board and cut the extra-large pieces, which are not average in size, so that they are more evenly roasted and not raw inside. Then transfer the flounder pieces to a deep container and fill them with room temperature milk. In this case, milk should cover all fish fillet. If this does not happen, then in this case you should either look for a more convenient container or pour more milk. And then leave the fish in milk for about 10 minutes.

2. In a bowl or any other container, mix the wheat and corn flour, add the baking powder and some salt. Mix all dry ingredients thoroughly. Chop the butter into small pieces, put in a dry mixture and rub in a slightly fatty crumb.

4. Pour vegetable oil into a deep frying pan with a thick bottom and non-stick coating and heat it. Check the readiness of the frying oil by throwing a piece of bread into it. If it begins to sizzle and foam, then you can start directly frying the flounder.

5. Put the fish fillet in a colander to drain the milk. Then roll each piece in the previously prepared dry mixture, covering it with fish from all sides. Shake off excess breading and toss into boiling vegetable oil. Fry the fish fillet on one side until golden brown for about a couple of minutes. Then turn to the other side and also fry until ruddy. Lay out the fried pieces of fish on paper towels folded several times so that excessive oil is absorbed into them. Serve the fried flounder in a hot flour mixture, garnished with lemon wedges and sprigs of fresh greens. Baked or boiled potatoes can be served as a side dish. Enjoy your meal!