Grilled roasted roasted roast
Coating the fish in rice flour before deep-frying locks in the moisture in the flesh, giving the outside a crispy texture. This method can also be used when grilling other fish. The flesh tends to crumble easily, so try not to move it too much while deep-frying
How to make it
1
Sprinkle salt on the nametagare fillets to season them, then coat them evenly with joshinko rice flour
2
Add salad oil to a frying pan (approximately 5mm deep), heat over high heat and fry [1]
3
Add salad oil halfway through frying, pouring oil over the top with a ladle. Cover with aluminum foil and fry for about 15 minutes
4
Remove the drop lid and discard the frying oil from the frying pan, leaving only the flesh of the licked flounder
5
While [4] is still on the stove, add the butter while breaking it into pieces. Once the butter has melted, add the dark soy sauce, remove from the heat, and serve in a serving dish. Top with parsley if desired
Ingredients for 2 people
-
- Licking
- 2 slices (approximately 180g)
-
- salt
- Appropriate amount
-
- Joshinko
- Appropriate amount
-
- Salad oil
- Appropriate amount
-
- butter
- 40g
-
- Dark soy sauce
- 1 tablespoon
-
- parsley
- Appropriate amount
[PR]
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