Korean · Dinner
Crispy Fried Fish Fillet
Korean-style crispy fried white fish fillet coated in a cornstarch and rice flour batter, double-fried for a shattering crust over flaky flesh, then tossed lightly in sesame oil and scallion. Served with gochujang-soy dipping sauce and steamed rice, the crust stays intact and audibly crisp.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
37.8gProtein
22.6gFat
62.4gCarbs
9.8gSugar
2.1gFiber
1380mgSodium
95mgChol
2.9gSat Fat
610mgPotassium
55mgCalcium
2.4mgIron
1.6mcgVitamin B12
4.5mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat fish strips dry with paper towel, season with salt and pepper, and set aside for 10 minutes until surface dries slightly.
2
Whisk
In a small bowl, whisk cornstarch, rice flour, baking powder, and cold water into a smooth thin batter with heavy cream consistency.
3
Fry
Heat vegetable oil in a deep pot to 325°F. Dip each fish strip in batter, letting excess drip, and fry for 2 minutes until pale golden and set.
4
Fry
Raise oil to 375°F and fry strips again for 1 to 2 minutes until deep golden and crackling audibly when tapped with tongs.
5
Build
Stir gochujang, soy sauce, honey, rice vinegar, and minced garlic in a small bowl until glossy and fully combined.
6
Finish
Toss fried fish with sesame oil, half the sauce, and thinly sliced scallion, keeping remaining sauce on the side for dipping.
7
Plate
Arrange fish strips over cooked rice, scatter with remaining scallion and sesame seeds, and serve with remaining sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, cut into 3 strips
- 6 tbsp48g cornstarch
- 4 tbsp32g rice flour
- 1/2 tsp1/2 tsp baking powder
- 1/2 cup120ml cold water
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 cups950ml vegetable oil, for deep-frying
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 2 tsp2 tsp rice vinegar
- 2 clove2 clove garlic
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
- 1 cup196g cooked white rice, for serving
