Fried Flounders
Ingredients
Directions
Prepare
Clean and prepare the flounders.
Season with salt and pepper.
Fry and serve
Heat oil in a frying pan over medium heat.
Fry the flounders until golden brown on both sides.
Serve hot.
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
- Forms the main body of the dish, cooking to a firm, flaky texture.
- Oil for frying
- Conducts heat to the fish and promotes browning of the surface.
The step that matters
Fry the flounders until golden brown on both sides. Flounder is thin and delicate, so it cooks quickly and can break or dry out if overcooked. Frying over medium heat gives browning on the surface while the flesh stays moist inside.
“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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