Flatfish Kara-age (カレイの唐揚げ)

When it comes to karaage, you might imagine Japanese-style fried chicken.
Today, I will introduce flatfish karaage in izakaya-style (Japanese pub style).


  • Flatfish (flounder)
  • Starch: Adjust to suit your needs
  • Black pepper: Adjust to suit your needs
  • Salt: Adjust to suit your needs
  • Lemon: 1
  • Oil: (for deep frying) liberal amount


  1. [TIPS] How to clean the fish.
    1. Scale the fish. Cut the head off.
    2. Sprinkle salt and leave them for 10 minutes.
    3. Blanch the fish in hot water and rinse in cold water. Remove scales and guts.
    4. Sprinkle salt and soak in cooking sake or white wine for 30 minutes. After draining the water, you can keep them in a freezer.
    5. Make a cut from nape to tail along the backbone. Slide the knife along the side. Be careful not to cut off the fillet. Do it on both sides.
  2. After draining the excess water from the fish put it in a plastic bag with starch and black pepper.
  3. Dust the fish with the starch. Be sure to dust inside of the fish.
  4. Heat the oil in a frying pan. Deep fry them over medium heat for 6 minutes on each side.
  5. Drain the excess oil and fry the fish for another 2 minutes.
  6. Garnish karaage with a lemon. Now your kara-age is ready. いただきます (Itadakimasu)!

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