Crispy Fried Flounder Bites (Gwang-eo Gangjeong)
The Ultimate Delicacy: Crispy and Delicious Fried Flounder at Home!
Introducing Gwang-eo Gangjeong, a special delicacy made with tender flounder! This recipe utilizes fresh, in-season flounder that’s readily available, allowing you to enjoy a delicious homemade dish conveniently. While delicious as sashimi, this crispy fried flounder coated in a sweet and tangy sauce is a crowd-pleaser for all ages. Make this delightful Gwang-eo Gangjeong, a perfect special occasion dish or an exceptional side, using the wonderful flavor of flounder!
Main Ingredients
- 350g fresh, cleaned flounder fillet
- 1.5 Tbsp fresh lemon juice
- 1 egg white
- 6-7 Tbsp potato starch or cornstarch (for coating)
- Vegetable oil for deep frying (generous amount)
- Black sesame seeds, a pinch (for garnish, optional)
Cooking Instructions
Step 1
First, rinse the fresh flounder fillet and pat it dry. Cut it into bite-sized pieces (about 2-3 cm). Place the cut flounder pieces in a bowl and pour 1.5 tablespoons of fresh lemon juice over them. Let it marinate for about 7-8 minutes. The lemon juice helps to remove any fishy odor and firms up the flesh.
Step 2
After marinating, gently pat the flounder pieces dry again with paper towels. This is crucial to ensure the coating adheres properly; excess moisture will prevent the starch from sticking. Next, add the egg white (from 1 egg) to the bowl with the flounder and mix lightly to coat. Then, add 6-7 tablespoons of starch, tossing gently until each piece of flounder is evenly coated. Adjust the amount of starch as needed based on the moisture content of the fish; you want a coating that is neither too thick nor too thin.
Step 3
Heat a generous amount of frying oil in a deep pan or wok to 170-180°C (338-356°F). To test the temperature, dip a wooden chopstick into the oil; if bubbles gently rise around it, the oil is ready. Carefully add the coated flounder pieces to the hot oil, a few at a time to avoid overcrowding. Fry over medium heat until the pieces are golden brown and crispy.
Step 4
Remove the first batch of fried flounder with a slotted spoon and drain on a wire rack. Increase the oil temperature slightly to around 180°C (356°F). Re-fry the flounder pieces for another 30 seconds to 1 minute. This double-frying technique ensures extra crispiness, preventing the flounder from becoming soggy when coated with the sauce.
Step 5
Now, let’s prepare the sauce. Mince 1 tablespoon of garlic and finely chop 1/4 onion. Finely mincing the onion will enhance the sauce’s flavor and texture.
Step 6
In a pan over medium-low heat, add 1-2 tablespoons of vegetable oil. Add the minced onion and garlic and sauté until fragrant and the onion becomes translucent, being careful not to burn them.
Step 7
Once the onion and garlic are softened and fragrant, add 5 tablespoons of ketchup and 2 tablespoons of hot sauce. Continue to stir and cook over medium-low heat for 1-2 minutes. This step helps to meld the sweet and tangy flavors of the ketchup with the mild heat of the hot sauce, creating a rich sauce base.
Step 8
Pour in 1/2 cup of dashi stock, 1 teaspoon of rice wine, 1 tablespoon of sugar, and 1 tablespoon of corn syrup (or honey). Stir well to combine all ingredients. Season with a pinch of black pepper and salt to taste. Bring the sauce to a simmer, stirring occasionally, until it thickens slightly to a glaze consistency.
Step 9
Once the sauce has thickened, add the double-fried flounder pieces to the pan. Turn the heat up to high and quickly toss the flounder in the sauce for about 30 seconds to 1 minute, ensuring each piece is well-coated. Toss quickly and remove from heat immediately to maintain the crispiness of the fried flounder.
Step 10
Arrange the finished Gwang-eo Gangjeong attractively on a serving plate. For an appealing finish, sprinkle a pinch of black sesame seeds over the top. Serve immediately while warm for the best crispy texture!
