Yellow-Belly Flounder, Chilli Daikon and Lemon

Name: Yellow-Belly Flounder, Chilli Daikon and Lemon
Cook time: 15 min
Total time: 15 min
Yield: Serves — 2 sharing
Cuisine: Japan
Ingredients: 1 lemon, halved; 1 tablespoon momiji oroshi (chilli sauce); rice bran oil for shallow frying; 60 g (2¼ oz) panko breadcrumbs; ¼ cup grated daikon; 1 egg yolk; 125 ml (4 fl oz) milk; 1 x medium yellow belly flounder; 751 g (2½ oz) plain flour

Preparation info

Serves —
2
sharing

Difficulty
Medium
Ready in
15 min

Appears in

Masu

By Nic Watt

Published 2016

About

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.

Ingredients

1 x medium yellow belly flounder
751 g (2½ oz) plain flour

Asia
Japan
Starter
Pescatarian

Method

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