Tag Archives: 鰈

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

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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!

INGREDIENTS:

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

RECIPE:

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

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

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-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.

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

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

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-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.

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-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!

NOTE:

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

KAREI-FLOUNDER

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