Japanese Cuisine: Karei no Karaage/Whole deep-fried Flounder


Here continues the mini-series on easy Japanese fish recipes:

Karei no Karaage/Whole deep-fried Flounder!
Have a look at the flounder pic below!


-Flounders: 1 per person
-salt: to taste
-Black pepper: To taste



-Take scales off the fish. Take out innards. Clean the fish under running cold clear water. Dry off with kitchen paper.


-make a incision under the gills and take these out cleanly. Sprinkle with salt and let rest for 10 minutes.


-Wipe water and salt off the fish. Make a cross section cut along the skin as in picture. Season with salt and pepper and leave inside fridge for a while to let the fish suck in the seasoning.


-Sprinkle both sides of the fish with cornstarch (enough to cover the fish as “thinly” as possible)


-Heat the oil to 160~170 degrees Celsius. Drop the fish in the oil.


-When the fish has attained a nice colour and that the tail and fins have become crispy, finish the cooking by raising the temperature of the oil for a little while.


-Take off excess oil on a piece of kitchen paper.
Apart of the bones around the eyes, not only the flesh, but the bones, fins and tail can be eaten!


Take care not to start the deep-frying at too high a temperature, otherwise the fish will “burn out”!


Warren Bobrow
Bread + Butter
5 Star Foodie
Elinluv Tidbit Corner
Think Twice
Frank Fariello

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8 thoughts on “Japanese Cuisine: Karei no Karaage/Whole deep-fried Flounder”

  1. I love this dish and have had it many times when living in Japan and finally found a sushi restaurant that has it or I should say had it. It was taken off the menu and I’ve yet to find anywhere else that has it. Thanks for posting the recipe, Now I can make it at home but having trouble finding whole flounder, even just flounder. I did find it at local Asian market. but it’s frozen. My question is if you know, can you thaw frozen flounder and make this? Probably not. What do you use for the dipping sauce? I’ve been using Ponzu sauce.
    I’m not expecting any response since this was posted 7 yrs ago. Doesn’t hurt to try.


    1. Dear Miss Wineberry!
      Greetings from Shizuoka in Japan!
      Thank you so much for reading such an old article of mine!
      As for frozen fish, just thaw it long and slowly enough in the top of your refrigerator first. Than take as much humidity/water out of the fish by wrapping it in kitchen paper. Then you can proceed as indicated!
      Ponzu is a very good idea indeed!
      If you have more questions it will be a pleasure to reply!
      Best reagrds,


  2. Hi Dear Robert :))

    Thanks for sharing this fish recipe. Love the crispiness and I would say it’s perfectly fried. Love it!

    Have a nice day Robert 🙂


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