As a passionate home cook and recipe developer at Food and Meal, I’m always seeking out new flavorful dishes to add to my repertoire. Lately I’ve become enthralled with the idea of pan-frying a whole fish to achieve a beautifully crispy skin and tender, flaky flesh all in one impressive presentation. Though the technique seemed intimidating at first, I knew the complex layers of tastes and textures would make for an unforgettable meal.
The inspiration struck while perusing the local fish market, admiring the fresh catches glistening on ice. I pictured how the fish would look coming hot off the stove, golden brown and aromatic, ready to feed my family. I could already imagine gathering around the table, using forks and fingers to gently pull the flesh away from the bones as we shared stories over this special dish. The more I thought about it, the more excited I became to step out of my comfort zone. I purchased two good-sized branzino and began dreaming up the perfect blend of bright, zesty flavors to complement the fish.
Korean Pan-Fried Whole Fish Recipe
PAN-FRIED WHOLE FISH
Equipment
Ingredients
- 3 tablespoons soju (Korean rice liquor) or sake
- 2 tablespoons crushed, minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium-sized yellow croakers, scaled, fins removed, cleaned and rinsed
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons glutinous rice powder
- 1 tablespoon cornstarch
- Peanut oil for cooking
Instructions
- In a large bowl, combine the soju, garlic, salt, and pepper.
- Coat the fish with the soju mixture and let sit for 15 minutes.
- In another large shallow bowl, mix together the flour, rice powder, and cornstarch.
- Dip the fish into the flour mixture, coating both sides evenly.
- In a deep large skillet or wok, put at least 1/8 inch peanut oil and heat over medium-high heat. Add the fish and cook until both sides are nicely browned, about 3 to 5 minutes per side, adding more oil if necessary.
- Transfer to a paper towel−lined plate.
- Serve hot.
Video
Notes
- The Perfect Catch: Opt for fresh fish with clear eyes and firm flesh. This is the heart of our Pan-Fried Whole Fish recipe. If this recipe moves your culinary soul, don’t keep it to yourself – share it with fellow foodies and invite them to journey with us through more gourmet adventures.
- Flavor Fusion: The beauty of this dish lies in the delicate balance of Korean seasonings. Trust the process and embrace every ingredient. Reveling in the magic of Korean flavors? Hit subscribe and join us for more such delightful culinary tales.
- Serve with Soul: This Pan-Fried Whole Fish is best enjoyed with loved ones, garnished with stories and laughter. Found a space for this recipe in your heart and kitchen? Share the love, and encourage others to delve into the ocean of Korean cuisine with us.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Baked Whole Fish: An Oven-Infused Delight
Preheat your oven to 375°F (190°C). Lay the fish on a lined baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and minced garlic. Stuff the cavity with lemon slices and fresh herbs. Bake for 25-30 minutes until crispy skin and flaky meat. Let it rest for 5 minutes, then transfer to a platter, garnish, and savor the ocean’s symphony. Enjoy the culinary crescendo!
Cooking Tips for Pan-Fried Whole Fish Korean Recipe
As a passionate home cook, I was thrilled to take on the challenge of pan-frying a whole fish for the first time. Though the technique seemed daunting, I knew that with patience and care, I could achieve a beautiful crispy-skinned fish with tender, flaky flesh. As I researched recipes and techniques, my anticipation grew.
I learned that branzino, snapper, or barramundi work well for pan-frying due to their compact shape. When prepping the fish, I was initially hesitant about scaling and gutting it myself. However, once I mustered up some courage, I found it surprisingly straightforward. Seasoning the cavity allowed me to infuse tons of flavor right into the flesh.
Heating up my largest skillet, I gently placed the seasoned fish and waited eagerly for it to sizzle and brown. Using a fish spatula to delicately flip and check doneness filled me with pride in my developing skill. When the fish finished cooking, revealing that gorgeous crispy skin, I felt a true sense of accomplishment.
Serving Suggestions
Begin by seasoning the fish with a drizzle of olive oil, salt, pepper, and a medley of minced garlic. The magic continues as the cavity of the fish welcomes lemon slices and fresh herbs, ensuring every bite is infused with a burst of vibrant flavors.
The baking process, a crescendo in our symphony, unfolds as the fish crisps to perfection in the preheated oven. As it emerges, let it rest briefly, allowing the juices to harmonize within.
Present this masterpiece on your serving platter, adorned with fresh herbs and lemon wedges. The Pan-Fried Whole Fish beckons to be savored alongside a selection of delectable sides – Soy Sauce Eggs, Shrimp Tempura, Vegetarian Ramen, and culminate your symphony with the sweet notes of Chocolate Babka.
List of 5 FAQs
- How do I know when my baked fish is done?
The fish should have a slightly golden hue on the outside, and the flesh should easily flake with a fork. If it’s translucent, give it a few more minutes. - Can I use frozen fish for this recipe?
Yes, you can. However, it’s crucial to properly thaw the fish before baking. Remember, fresh fish will always provide the best flavor and texture. - What can I do if I overcook the fish?
Overcooked fish might be a bit dry, but it’s still salvageable. Drizzle with a light lemon-butter sauce or olive oil to reintroduce some moisture. - How can I store leftover baked fish?
Cool the leftovers to room temperature and transfer them to an airtight container. Store in the refrigerator and consume within 1-2 days for the best taste and texture. - Can I reheat the leftover fish?
Absolutely. It’s best reheated in an oven or toaster oven at a lower temperature, like 275°F, to retain moisture. Avoid using a microwave, as it can make the fish rubbery.
Conclusion
As I reflect on my journey creating this pan-fried whole fish recipe for Food and Meal, I’m filled with pride and excitement to share the final results. Though I was initially nervous about some of the techniques like scaling and filleting a whole fish, the end result was absolutely worth it. The flavorful chermoula sauce provides the perfect burst of brightness to cut through the crispy, oil-rich skin. Serving this impressive yet approachable dish has already brought my family together for many meaningful meals.
I hope this pan-fried whole fish recipe inspires the Food and Meal community to step out of their comfort zone as home cooks. Have courage to try a cooking method that may seem difficult at first, because your efforts will surely pay off in unforgettable flavors. This dish can be adapted with different sauces and spices that reflect your taste and culture as well. Documenting my trials and errors along the way not only helped me improve my skill, but allowed me to better guide others on this rewarding cooking journey.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.