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Fried Flounders

Fried flounders are flounder fillets cleaned, salted, cut, and fried until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Flounders

Ingredients

Directions

Prepare

  1. Scrape the flounders clean and remove the heads.

  2. Wash them in salt and water, then wipe them dry.

  3. Make crosswise gashes in the flounders.

Cook

  1. Heat fat in a pan and lay the flounders in it.

  2. Fry until light brown, or broil like codfish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Flounders
Form the main body of the dish, cooking to a firm, flaky texture.
Fat for frying
Conducts heat to the fish and promotes browning on the surface.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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