Flounder fillet

How to make it

1. 1

   For this, flounder of about 1/2 kg size is best. Clean the fish, skin it, cut along the back and belly with a sharp knife, and carefully cut the flesh from the bone.

2. 2

   Salt the fillets, let them sit 1/4 hour, dry them, turn them in egg, then in rusk crumbs, and deep-fry them in the fat pot or fry them in the pan in butter.

3. 3

   Serve with browned butter or with tartare butter.