AI-generated imageSimple Korean Pan-Fried Flounder (2 Servings)
A Korean home-style main dish of cleaned flounder pan-fried with a light flour coating.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Thaw frozen flounder in the refrigerator. Pat cleaned fish dry with paper towels; do not rinse raw fish in the sink.
- 02
Unless pre-salted, sprinkle with a little salt and pepper. Dust both sides lightly with flour and shake off excess.
- 03
Heat oil over medium heat. Place the flounder gently into the pan away from your body to avoid splashes.
- 04
Once golden and firm underneath, turn carefully with a wide spatula and cook the other side. Adjust timing to thickness.
- 05
Check the thickest flesh reaches at least 63°C. Without a thermometer, ensure the fish is opaque and flakes easily with a fork. Watch for bones.
Helpful source links
Before you cook
Thaw refrigerated; keep raw fish separate. Cook to at least 63°C or until opaque and flaky. Beware bones and hot oil. Refrigerate leftovers within 2 hours. Contains fish and wheat.
Allergens: 생선(가자미)/fish (flounder)/魚(カレイ), 밀(밀가루)/wheat (flour)/小麦(小麦粉)
Image & source credits
AI-generated image.
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