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”!
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