Japanese · Dinner
Crispy Whole Fried Flounder
Whole Flounder Karaage
A dramatic Japanese izakaya centrepiece, a whole flounder double-fried in seasoned potato starch until shatteringly crisp from fin to tail, served with ponzu, grated daikon, and lemon.
$$
20 minsPrep
20 minsCook
40 minsTotal
HardLevel
Nutrition per serving
520Calories
38gProtein
28gFat
18gCarbs
2gSugar
1gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Score both sides of each flounder with 3–4 diagonal cuts down to the bone. Combine soy sauce, sake, and ginger; rub into scores and all over fish. Marinate 10 minutes. Pat completely dry with kitchen towel. Coat thoroughly in potato starch, pressing into scores and cavities; shake off loose excess.
2
Fry 1
Heat oil to 160°C in a wide deep pot. Carefully lower one fish into oil using tongs. Fry 6–7 minutes until flesh is cooked through and batter is pale golden. Remove and drain on a rack.
3
Fry 2
Increase oil temperature to 185°C. Return the first fish and fry 2–3 minutes until crust is deep golden and completely rigid; fins and tail should shatter. Drain on a rack. Repeat entire frying process with the second fish.
4
Plate
Stand each fish upright on a plate by propping against a lemon wedge. Serve immediately with ponzu in dipping bowls, grated daikon, lemon wedges, spring onion, and shichimi togarashi alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 800g (28 oz) whole flounder
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 tsp fresh ginger
- 100g (3.5 oz) potato starch
- 1.5L (6 1/4 cup) vegetable oil
- 60ml (1/4 cup) ponzu sauce
- 120g (4 oz) daikon radish
- 2 medium lemon
- 2 scallion
- 0.5 tsp shichimi togarashi