The smell of fried flounder is closely associated with memories of rest in Odessa, the most delicious fish

The year before last, my husband and I were vacationing in Odessa and renting a room with a very intelligent and colorful Jewish woman named Maya. This old lady was so nice and sociable that I was just a marvel. We quickly became friends and felt at home as guests.”

“She was also a great cook, and, imagine, she served both me and my husband. Every time she came up with something new. But everything we tried was incredibly delicious. Especially I remember fried flounder - moderately fat, fragrant, with a sweetish taste.

I immediately decided that I would find a recipe at home and feed the whole family with this amazing dish. But I never found the recipe. And then somehow I forgot. Began recently to review photos from the Odessa holiday and remembered the Jewish mother Maya. And you know, I wanted to try that flounder again, Daria writes.



We're in the newsroom. "Site" They looked for a similar recipe and found that the famous chef Vasily Emelianenko once showed how best to fry flounder. And even prepared a special sauce for it, which neutralizes the possible smell of this sea fish. We can only confidently recommend Daria (and all of our readers) to try this recipe.



Kambala fried ingredients

• flounder
• pepper-and-salt
• flour
• vegetable-oil

Sauce ingredients

• 100g mayonnaise
• 0.5 tsp paprika
• pinch
• pinch
• garlic

Preparation

1. First of all, you need to cut the fins and tail with scissors. By the way, these parts can be used for cooking ears, but at the very frying they will only stick. Fila flounders after that need to be cut into pieces: first cut along the line of the spine, and then cut along.
   
   
   
   
2. Then pieces of flounder salti and perch. Vasily Emelianenko does not advise to zealously with spices, since the fish will be fried in oil, where the spices can burn. Pieces of flounder must be floured. Then we let them lie down a little.
   
   
   
   
3. In the pan pour a layer of oil in a few centimeters, warm it well on fire. Then carefully lay out the pieces of flounder with special forceps on the pan. Roast on each side for 5 minutes until the rosy crust. Emelianenko assures that with such a fry, the fish will still remain juicy.
   
   
   
   
4. Now start making homemade fish sauce. To do this, in a small mortar grinding saffron with paprika and ground pepper. Then send the spices to the mayonnaise container. Also rub the garlic here and mix it well. It remains beautiful to put pieces of fried flounder on the plate. Next, put a high container with a previously cooked sauce. Bon appetit!
   
   
   
   

Vasily Emelianenko assures that this is the best combination that allows you to make pieces of fried flounder perfect to taste. And we have no reason not to believe him.

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Try to cook flounder according to this recipe, and also share your secrets of cooking this sea fish.