The practice of fried flounder

Flesh a flounder, you can cut the whole fish into two pieces of boneless meat and a fish bone, I use a long 35 cm, relatively large fish with a thickness of 4, 5 cm, so the flesh is shaved.

Chop the fish bones into two pieces, a total of four pieces, put oil in the pot, about two tablespoons, just have a layer of 2mm oil film, each piece [When it is time to start frying] The front and back sides are covered with flour, shake off the excess flour, and cook on a 1000w induction cooker until golden.

You can sprinkle some parsley. It can be eaten directly, or it can be eaten with lemon juice (in fact, it may be that the salt is less or the marinating time is short, I feel the effect todaynot very good)

If you are looking for beauty, you can decorate with homemade tomato sauce. The top is cut with a cross knife for easy peeling

Boil the tomatoes with a cross knife in boiling water, cut into small cubes, add a little water, heat, and keep stirring Make tomato sauce

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