I used to buy fillet. But, this time, I just got attracted by the special positions of its eyes, and picked one back home. It was not easy to clean a flounder. My granny always told me not to
break the gallbladder, otherwise the fillet would taste bitter.
The bone, I stewed it to prepare stock.
Season fillet with salt, drain and dry.
In a 1 qt. pot, add small dices of celery and carrot, fish stock and ketchup, some salt for taste, stew at medium power.
In a skillet, add some oil, heat under medium power.
Dredge fillet with 1/4 cup all purpose flour, and fry in the hot oil until fillet turns to white in color.
Transfer to a plate.
Stir leftover flour in the skillet, then stir in well cooked vegetable mixture. Pour condensed mixture on fillet.
Taste very special.