
Deep-fried flounder with green onion and chile seasoning

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The flatfish are an order (Pleuronectiformes) of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes. A great way to prepare any whole flatfish that will fit in your skillet. The best way to eat it is to simply pick at the fish with a pair of chopsticks or your fingers.
ingredients
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serves: 4
1 1/2 lb (750 g) skinned, thick flounder fillets
Canola oil, for deep-frying
Salt
1 small bunch of cilantro sprigs (for garnish)
Lime wedges, for serving
GREEN ONION AND CHILI SEASONING:
Canola oil, for frying
1 small onion (minced)
2 cloves garlic (minced)
1 medium-hot red chile pepper (thinly sliced)
2 green onions (thinly sliced)
1 teaspoon Maldon sea salt flakes
1/2 teaspoon Sichuan peppercorns (crushed)
BATTER:
1/3 cup (50 g) all-purpose flour
1/2 cup (50 g) cornstarch
pinch of salt
3/4 cup (175 ml) ice-cold soda water from a new bottle
Servings Per Recipe: 4
Amount per Serving
Calories: 172
- Total Fat: 3.4 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Cholesterol: 76.6 mg
- Sodium: 508.4 mg
- Total Carbs: 12 g
- Dietary Fiber: 0.8 g
- Sugars: 1 g
- Protein: 22.1 g
preparation

comments
arlene
May 9, 2012