Fried Flora with anchovi butter sauce
Flounder is usually cooked after removing the skin, but if you are deep-frying it, leaving the skin on will give it a more fragrant flavor and a better texture
How to make it
1
Make the anchovy butter sauce.
Put all the ingredients in a bowl and mix them together.
2
Use flounder cut into three pieces. Sprinkle salt and white pepper on both sides and coat with plain flour
3
Gently place the flounder in frying oil heated to 170°C. Once the water has evaporated and the whole thing has browned, it's ready. Cook for about 2.5 minutes
4
Remove to a wire rack and sprinkle with salt while still hot
5
Serve on a plate and garnish with lemon wedges. Top with chives and Italian parsley to taste, and serve with the anchovy butter sauce (1)
Ingredientsfor 2 people
-
- flounder Uses three filleted pieces of
- 2
-
- salt
- A little
-
- White pepper
- A little
-
- cake flour
- A little
-
- Fried oil
- Appropriate amount
-
- lemon
- A little
-
- Italian parsley for topping
- A little
-
- chive For
- A little
-
[Anchovy butter sauce]
- an anchovy Use
- 5g
-
- Unsalted butter
- 30g
-
- Lemon juice
- A little
-
- Italian parsley
- A little
-
- salt
- A little
-
- White pepper
- A little
[PR]
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