Korean · Dinner
Crispy Fried Fish Fillet (Gluten-Free)
Korean-style crispy fried white fish fillet coated in a seasoned rice flour and cornstarch batter, fried until golden and crackling, served with a gluten-free tamari dipping sauce brightened with garlic, scallion, sesame oil, and rice vinegar alongside steamed rice and quick-pickled cucumber.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
37.8gProtein
29.6gFat
48.5gCarbs
8.1gSugar
1.9gFiber
1580mgSodium
92mgChol
3.9gSat Fat
680mgPotassium
55mgCalcium
2.1mgIron
1.6mcgVitamin B12
6mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat fish pieces dry and season lightly with salt; set aside 10 minutes to dry further before battering.
2
Build
Whisk rice flour, cornstarch, remaining salt, and white pepper together; stir in chilled sparkling water until slightly lumpy.
3
Chill
Rest the batter in the refrigerator for 10 minutes.
4
Fry
Heat vegetable oil in a small deep pot to 350°F (175°C); dip fish in batter and fry in two batches, 3–4 minutes each, until golden and crisp.
5
Whisk
Mince garlic and slice scallion; whisk together with tamari soy sauce, rice vinegar, sesame oil, honey, and gochugaru until smooth.
6
Toss
Slice cucumber and toss with extra rice vinegar and salt; let sit 5 minutes until tangy.
7
Plate
Arrange crispy fish pieces alongside steamed rice and quick-pickled cucumber on a plate with dipping sauce in a small bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, cut into 3-4 pieces
- 1/2 cup60g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 1/2 cup120ml sparkling water, chilled
- 2 cup480ml vegetable oil, for frying
- 4 cloves4 cloves garlic
- 22 scallion
- 4 tbsp60ml tamari soy sauce
- 2 tbsp30ml rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 1 tsp1 tsp gochugaru (optional)
- 2/3 cup130g cooked white rice
- 11 cucumber
