Crispy and Savory Semi-Dried Flounder
Easy Crispy Baked Fish Recipe with Semi-Dried Flounder: Detailed Guide from Preparation to Grilling
Flounder, known for its mild flavor and ease of preparation, is a delicious choice for any meal! This recipe focuses on ‘Mul-gajami’ (Oil Flounder), a type of flounder particularly rich in healthy fats, making it exceptionally savory when grilled. While often enjoyed raw or in stews, its unique flavor profile also makes it perfect for grilling or braising. This recipe will guide you through perfectly grilling semi-dried flounder at home, resulting in a wonderfully crispy exterior and moist interior. It’s an ideal side dish for children and a delightful addition to any adult’s meal. Serve with a zesty wasabi soy sauce for an extra kick!
Main Ingredients
- 3 semi-dried flounders
- Vegetable oil, for frying
- Soy sauce, to taste
- Wasabi (tube or fresh), to taste
Cooking Instructions
Step 1
The semi-dried flounders purchased from the market have had their internal organs removed and have been dried. At home, we’ve trimmed the heads and fins with scissors and stored them in the freezer. Pre-preparing them like this makes cooking much more convenient.
Step 2
Thaw the semi-dried flounders completely if frozen. Once thawed, rinse them gently under running water to remove any surface impurities. This step helps maintain the freshness of the fish.
Step 3
To make the flounder easier to eat and cook evenly, score the flesh. Make 2-3 diagonal cuts across the back of each fish, crossing each other. This helps the fish cook through and promotes a crispier skin.
Step 4
Before grilling, pat the surface of the flounder thoroughly dry with paper towels. Excess moisture can cause oil to splatter during cooking and prevent the fish from becoming crispy. Thoroughly drying the fish is key to achieving a delightful crispness.
Step 5
Heat a generous amount of vegetable oil in a skillet over medium heat. Once the oil is hot, carefully place the flounders into the pan, scored side down first. Starting with the scored side helps prevent the skin from burning and ensures even cooking.
Step 6
Grill the flounder, flipping once, until both sides are golden brown and crispy. Flounder is quite thin, so it cooks quickly; keep an eye on it to prevent burning (about 3-4 minutes per side). For an extra flavor boost, mix a little wasabi (tube or fresh) into soy sauce to create a dipping sauce. The savory flounder paired with the zesty wasabi is a truly delicious combination.
