Fried Flounders is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of flounders cleaned, salted to firm then then breaded and fried in oil until golden. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Flounders.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
260. INGREDIENTS.—Flounders, egg, and bread crumbs; boiling lard.
Mode.—Cleanse the fish, and, two hours before they are wanted, rub them inside and out with salt, to render them firm; wash and wipe them very dry, dip them into egg, and sprinkle over with bread crumbs; fry them in boiling lard, dish on a hot napkin, and garnish with crisped parsley.
Time.—From 5 to 10 minutes, according to size
Average cost, 3d. each
Seasonable from August to November.
Sufficient, 1 for each person.
Modern Redaction
Ingredients:
4 flounders
2 eggs
250g breadcrumbs
oil for frying
Method:
Two hours before you are due to cook them, clean and de-scale the fish then rub liberally inside and out with salt then set aside (this helps firm the flesh). When ready to cook, wipe the fish dry, beat the eggs in a bowl and dip the fish in this.
Coat the fish evenly in the breadcrumbs then heat the oil in a large pan, add the flounders and fry for about 8 minutes per side, or until golden and cooked through. Serve hot.
