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.
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