Crispy Pan-Seared Flounder & Black Cod
The Best Way to Grill Flounder and Black Cod: Pan-Frying Fresh Catch, Seasonal Fish Recipe
Enjoy perfectly pan-seared flounder and black cod, caught by my husband while fishing! This recipe yields a wonderfully crispy exterior and a moist, flaky interior, highlighting the incredible freshness of just-caught fish. (My husband conveniently cleaned and prepped them for me right away!)
Main Ingredients- 2 Flounder
- 1 Black Cod (Imyeon-su)
Cooking Instructions
Step 1
Make diagonal slits on both sides of the flounder and black cod using a sharp knife. These slits help the seasoning penetrate deeply and ensure even cooking throughout the fish.
Step 2
Sprinkle sea salt evenly on both sides of the scored fish. Letting it sit with salt helps to firm up the flesh and reduce any fishy odors due to osmosis.
Step 3
Grind fresh black peppercorns coarsely and sprinkle over the fish. The pungent aroma of whole peppercorns enhances the fish’s natural flavor. Let the fish rest for a few minutes after seasoning.
Step 4
Dust the entire surface of the fish generously with potato starch. This creates a crispy coating when fried and helps to keep the fish intact. Be sure to coat the inside surfaces, especially where the organs were removed.
Step 5
Heat a generous amount of cooking oil in a wide pan over medium heat. Once the oil is hot, carefully place the prepared flounder and black cod into the pan, side by side.
Step 6
Flip the fish when the edges appear golden brown and you can see it cooking up the sides. Waiting until one side is sufficiently cooked prevents the fish from breaking apart when flipped.
Step 7
Continue to flip the fish occasionally, ensuring all sides are golden brown and cooked through. For thicker fish like black cod, take extra care to make sure the inside is fully cooked. You can test for doneness by inserting a skewer; if it comes out clean with no pink, it’s ready.
Step 8
As the fish cooks, it will release moisture and oil, potentially causing splattering. Use paper towels to carefully blot away excess oil and moisture from the pan as needed. This technique helps achieve an extra crispy finish.
