Deep-Fried Plaice

Name: Deep-Fried Plaice (Karei Kara-agé)
Yield: Serves four
Cuisine: Japanese
Ingredients: 130 g/4½ oz daikon, peeled; salt; 1 bunch of chives, finely chopped (to make 50 ml/2 fl oz/¼ cup); 4 dried chillies, seeded; 20 ml/4 tsp shoyu; 20 ml/4 tsp rice vinegar; 4 small plaice or flounder, about 500-675 g/1¼-1½ lb total weight, gutted, not trimmed; 60 ml/4 tbsp cornflour (cornstarch); vegetable oil, for deep-frying

Karei Kara-agé

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

In this dish, called Karei Kara-agé, the flesh of the fish and also the skeleton is deep-fried to such crispness that you can eat the bones, tails and heads, it you like.

Ingredients

4 small plaice or flounder, about 500-675 g/1¼-1½ lb total weight, gutted, not trimmed

Asia
Japan
Fish course
Pescatarian

Method

Wash the fish under running water and put on a chopping board. Use a very sharp knife to make deep cuts around the gills and across the tail. Cut through the skin from the head down to the tail along the centre of the fish. Slide the knife under the cut near the head and gently cut the fillet from the bone. Fold the fillet with your hand as you cut as if peeling the fill