1877505587 by Unknown

Author:Unknown
Language: eng
Format: mobi
Published: 2016-04-19T12:25:52.881000+00:00

YELLOW-BELLY FLOUNDER, CHILLI

DAIKON AND LEMON

These crispy fish bones go great with cold beer. I remember eating them with dried

squid as an early introduction to Japanese cuisine. These are the Japanese version of

bar snacks and a nice change from peanuts.

COOK TIME

— 15 minutes

SERVES

— 2 sharing

— 1 x medium yellow belly flounder

— 75 g (2½ oz) plain flour

— 1 egg yolk

— 125 ml (4 fl oz) milk

— 15 g masago

— 60 g (2¼ oz) panko breadcrumbs

— rice bran oil for shallow-frying

— ¼ cup grated daikon

— 1 tablespoon momiji oroshi (chilli sauce)

— 1 lemon, halved

Fillet and skin the flounder. Remove the head and fins and keep the main skeleton to

crisp up later. Trim the fillets into nice long fish fingers.

Lightly dust the fish fingers in the flour.

Mix the egg yolk and milk together in a small bowl to form an egg wash. Pass each

dusted fish finger through the egg wash and then coat in the masago and panko

breadcrumbs. Make sure all of the fingers are evenly coated in breadcrumbs. Set

aside.

Heat the oil to 180ºC (350ºF).

In a saucepan big enough to hold the whole flounder skeleton, add enough water to

cover the whole skeleton and bring to the boil. Add the flounder bones and cook for 2

minutes. Remove the bones from the hot water and wash under cold running water,

removing all of the cooked meat and leaving cleaned white bones only. Pat dry and set

aside.

Mix the grated daikon and momiji oroshi in a small bowl.

Cook the flounder bones in the hot oil until golden and crispy, then take them out of the oil and, while still warm, carefully form the bones into a curved bowl shape. Hold in

position for a minute – they will harden into place while they cool. Place on a serving plate.

Cook the flounder fingers in the same hot oil until golden and crispy. Remove and

drain on absorbent paper. Build the cooked fish fingers in the crispy fish-bone frame.

Serve with the chilli daikon and half a lemon.

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