Fried flounder in batter

First of all, it is necessary to thoroughly wash the fish from silt or other dirt under running water. For roasting, we will use only the fillet part, so you can immediately buy only it in the store or cut up the fish carcass yourself, cutting off the fins, tail, head and tearing the skin from the flounder. Large fish fillets can be cut in half for convenience. Then rub the fish with sea salt and freshly ground black pepper on each side.

To keep the fish inside juicy and tender, we will fry it in batter. In the future, the batter will help the fish not to lose its juiciness and softness. At the same time, the fried fish fillet forms an appetizing crispy crust, which makes it even more attractive and more delicious.

So, right next to the stove (to make it easier to work), you need to place three plates or bowls. In one pour wheat flour. In another plate, crack a chicken egg, add a little water at room temperature and beat the whole mixture with a whisk. Pour breadcrumbs into the third plate.

Pour vegetable oil into a large frying pan and heat it to the desired temperature (you can check with bread crumbs - it should sizzle in oil).

Seasoned fish fillet is first lowered into a plate with flour and we roll it from all sides. Then we dip the fish into the egg mixture, and then into a plate with breadcrumbs. At the same time, attention should be paid to the fact that each piece from all sides is evenly covered with batter.

Put the fish pieces rolled in breadcrumbs in a frying pan with hot oil and fry them for 3-4 minutes on each side until a golden brown crust forms.

Put the flounder fried in batter on a plate and serve with Tartar sauce, lemon slices and fresh herbs.

Bon appetit!