Fried Flounder

Fried Flounder

with a secret Russian addition.

Oxana Putan
Serves 2
1 lb flounder
2 tablespoons mustard
2 tablespoons flour
4 tablespoons vegetable (sunflower) oil
Fresh dill sprigs
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Flounder is a wonderful fish both in taste and ease of preparation.

There’s no need to clean the scales.

All you need to do is to cut the head off and use the scissors to trim off the fins and tail.

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The important thing is to remove the black film lining the cavity. You can either pull the edge of it with your fingers, or scrape it off with a knife.

Cut the fish into 8 equal pieces.

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Mustard is the best marinade for this sea fish; there’s no need for any additional salt.

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Spread the fish pieces with the mustard and set aside for 15 minutes.

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Pour the flour into a small bowl.

Heat the frying pan with the oil on the stove.

Roll each fish piece in flour and place into the heated pan.

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Cook for 5 minutes on each side.

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Transfer the fish onto a serving plate and sprinkle with finely chopped dill.

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