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Karei no Karaage (Crispy Fried Flounder)
Serves 2 · About 30 min
Flounder fillets coated in potato starch and fried in a small amount of oil in a frying pan. Crispy outside, soft and moist inside.
① Score and season→② Coat with potato starch→③ Heat the oil→④ Fry→⑤ Drain the oil and serve
What to buy
Fish
Vegetables & fruit
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How to make it
1
Score the fish and season it
- Press the flounder with paper towels to pat off the moisture
- On a cutting board, make 2–3 diagonal cuts in the skin side with a knife, down to the bone (this helps it cook through)
- Sprinkle 1/4 tsp salt and 1 tbsp sake on both sides and let sit 10 min
How to tell it's doneIt has sat for 10 min. Moisture has come out on the surface.
2
Pat dry and coat with potato starch
- Use paper towels to pat dry well both sides and inside the cuts
- Spread 3 tbsp potato starch on a tray and coat the fish, even inside the cuts
- Pat off extra flour by hand
- Before cutting the lemon, wash your hands, knife and cutting board with dish soap, since they touched raw fish
How to tell it's doneIt is thinly coated white all over, with no wet spots.
Be carefulIf moisture is left on it when it goes into the oil, the oil will splatter a lot.
3
Heat the oil to 170°C
- Pour oil 1.5 cm deep (about 300 ml) into a frying pan and put it over medium heat
- After about 4 min, put the tip of dry cooking chopsticks into the oil
How to tell it's doneWhen small bubbles keep fizzing from the tips of the chopsticks, it is about 170°C. If no bubbles come out, wait a little longer. If big bubbles rush out hard, it is too hot, so turn the heat down and wait 1 min.
Be carefulDo not leave the stove, while the oil heats up or while frying. If it smokes, turn off the heat right away.
4
Fry the flounder
- Gently add the flounder skin side down, sliding it in from the near side of the pan toward the far side
- Fry about 3 min without moving it
- Turn it over with cooking chopsticks and a spatula, and fry about 3 min more
How to tell it's doneBoth sides are golden brown, the bubbles have gotten smaller, and the crackling sound is lighter. Open a cut with chopsticks: if the flesh is white all the way to the bone, it is cooked through.
Be carefulWhen adding it, let go before your hand gets close to the oil, and put it in toward the far side so the oil does not splatter toward you.
5
Drain the oil and add lemon
- Take it out onto a plate lined with paper towels and let sit 2 min to drain the oil
- Turn off the heat and leave the oil in the pan until it cools
- Put it on a plate and add lemon cut into wedges
ReadyThe outside is crispy. Squeeze lemon over it to eat.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The coating came offYou did not pat it dry enough in step 2, or you moved it right after adding it. Pat it dry well and do not touch it for 3 min.
The coating is soggyThe oil was not hot enough. Add the fish after small bubbles come from the chopsticks.
Burnt outside, raw insideThe oil was too hot. Turn the heat down, and make the cuts before frying.
The oil splattered a lotMoisture was left on it. Next time, pat it dry well, even inside the cuts.
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