Whole fried flounder

We thoroughly wash the flounder with water from possible dirt and silt residues, wipe the carcasses dry with paper towels. Next, you need to put the fish on the cutting board with your eyes and dark side up, lightly scrape the skin with a knife (it practically does not have scales) and cut off the right fin. Clean out the intestines and other internal organs from there, while trying not to crush the gallbladder - otherwise the fish will be bitter afterwards. Then we thoroughly wash the flounder again. So it is necessary to do with each fish separately.

In a small bowl, mix lemon juice, mustard, olive oil, sea salt and freshly ground black pepper. Beat the mixture well. You can add other spices that are suitable for fish.

Next, put the butchered and cleaned flounder carcasses in a large deep bowl and pour them with a prepared sauce of lemon juice, mustard, olive oil and spices. We leave the fish to marinate for about 20 minutes. During this time, it will be soaked with spices, the specific smell will go away.

In a large wide plate (the whole fish carcass should fit into it), pour flour and level it over the entire area of the dishes. After the flounder has been marinated, we will take it out of the marinade and shake off the excess mixture. Then we slightly roll it in flour - this will make the fish more dense, juicy inside and will not let it stick to the bottom of the pan.

Prepare a large frying pan with a thick non-stick bottom. Put it on medium heat, pour vegetable oil and heat it. We put the flounder carcasses in a frying pan and fry the fish for 5-6 minutes on each side until an appetizing golden crust.

Fried flounder carcasses are transferred to a plate and served on the table. When serving, decorate the fish with chopped herbs.

Bon appetit!