Crisp Flounder

Choi Pei Lung Lei

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Here is another Cantonese favorite, another use for the wide flounder, the fish called the “dragon’s tongue.” You will find this fried fish quite different from any other you’ve ever had. It is fried thoroughly, so crisply that even the small fin bones are crisp, edible, and delicious—like chips. Nor is the fish at all greasy. It is a somewhat special preparation, a change of pace from the usual Cantonese methods of steaming or stir-frying fish.