|
|
Japanese Easy Sauteed Flounder Recipe.
The flounder have sweet, delicate white flesh that chefs and consumers everywhere enjoy: low fat, fine-textured meat and delicate mild flavor. The combined nutrient strengths of flounder make it an outstanding food for helping stabilize blood sugar, may protect against ischemic stroke, may reduce risk of heart arrhythmia, preventing cholesterol from clogging arteries, may protect against leukemia, multiple myeloma, lymphoma and kidney cancer.
Flounder, 1 fillet (4.5 oz. / 127g) provides Calories: 148, Protein: 30.7g, Carbohydrate: 0.0g, Total Fat: 1.9g, Fiber: 0.0g, Selenium: 74mcg, Vitamin B12: 3.2mcg, Potassium: 437mg, Vitamin B6: 0.30mg. 0.657 grams of omega-3 fatty acids, derived from Eicosapentaenoic Acid: 0.309g, Docosahexaenoic Acid: 0.328g, and Alpha Lipoic Acid: 0.020g is improving the ratio of good cholesterol to bad cholesterol.
Sauteed Flounder Recipe - Japanese easy recipe how to saute flounder or sole fillets with sesame oil, flour, five spice powder, and oil for frying.
Ingredients:
- 4 Flounder or
Sole fillets (about 6 ounces each)
- 1/2 cup salt
- 2 tbsp pepper
- 1/4 tsp sesame oil
- 1/2 cup flour
- 1 tsp five spice powder
- Salt
- Olive oil for frying
|
Serves/Makes: 4
|
How to cook Japanese Easy Sauteed Flounder:
- Place the fillets in salt water and let it soak for 10 minutes.
- Rinse well under cold running water, drain it well.
- Mix together, salt, pepper and sesame oil. Heat the salt mixture in a small skillet until the salt is dry. Cool and set aside.
- Mix together flour, spice powder and a bit of salt.
- Roll the flounder in flour and shake to remove excess.
- Saute in oil until well browned on both sides or deep fry until golden brown.
- Serve with the salt-pepper mixture on the side for sprinkling on the sauteed.
Notes:
This Japanese Easy Sauteed Flounder is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Japanese Easy Sauteed Flounder serves/makes: 4
Main Ingredient: Flounder or
Sole
Preparation Method: Pan Fried/Sauteed
Cuisine: Japanese
How to fillet flounder:
Insert the blade of a sharp knife on one side behind the head and cut in an arc down to the bone. Then achieve the flesh along the sides and across the tail. Insert the knife behind the head and slip the knife down rib cage, cutting the fillet away from the ribs. To skin the fillet, place it skin-side down on a board and starting from the tail, slide a sharp knife between the skin and the flesh.
Back to top
Flounder Recepies
Fish Recepies
|
|
|
