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Flounder - sea fish!
There is a legend about the origin of the specific shape of the carcass of the flounder. The flounder was originally normal, but during the Great Flood, in Noah's Ark, it was crushed by a whale - since then it has been flat.
The Azov flounder is smaller than its Black Sea "sister", it has a rhombus-shaped carcass with rounded edges, covered with small tubercles from the side of the eyes.
The flounder is a predator that feeds on small fish and crabs.
Flounder meat is tender, juicy.
Flounder is valued for its subcutaneous fat, but characteristically, flounder has a low calorie content, flounder protein, unlike an animal, is more easily and quickly absorbed by the human body.
The fillet of the flounder is light, does not contain small bones, and there are practically no large bones in the ridge, the fat in the flounder is concentrated in the area of \u200b\u200bthe fins.
Properly cooked flounder is an excellent source of natural protein and therefore it is recommended to include flounder in your diet.
Flounder can be boiled, steamed, but I suggest frying it in a pan, this is the most favorite recipe in my family.
The flounder turns out fragrant, tasty, ruddy and it is better to serve it with vegetables, as the vegetables emphasize the original taste of flounder meat most of all.
Ingredients: flounder ------2 pcs.
salt, pepper, lemon juice ---- to taste.
egg--------2pcs
milk ------2 tbsp. l.
vegetable oil -
for frying
flour.
Bon appetit!