Crispy fried yellow belly flounder salad

This recipe is an ideal way to utilize the whole fish, including head and bones, without throwing anything away. Try the crispy fried bones when you eat fish and salad. Different varieties of the texture give you new dimension to the fish’s flavour.

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• serves

  1

Ingredients

Flounder and salad

1 x medium size yellow belly flounder

1 hand full Mizuna lettuce

6 pieces Sliced Spanish onion

A little mint

A little fennel

A little coriander

A little sea salt

A little black pepper

2-3 tablespoon Rice flour

500ml Vegetable oil

Mustard vinaigrette
100ml Grape seed oil

50ml Rice wine vinegar

½ teaspoon Light soy sauce

¼ teaspoon Mirin

5g English mustard

40g Onion

A little black pepper

A little salt

Garnish

1 tablespoon fried garlic chips

1 tablespoon Salmon roe

¼ piece leek (julienne)

¼ piece long chili (julienne)

Instructions

Fillet yellow belly flounder.

Take both up side and bottom side of fillet and cut into one bite size.

Lightly season with salt and black pepper and dust with rice flour.

Heat up vegetable oil (160 degrees) and deep fry bone slowly for about 5-6 minutes.

Remove from oil for a little while and fry again for 3-4 minutes until the bone becomes crispy and edible.

Lightly season with salt.

Cut and prepare all vegetable for salad and mix up in bowl.

Make mustard vinaigrette. Measure all ingredients for this vinaigrette and mix well in blender.

Reheat up vegetable oil again up to 180 degrees and deep fry fish fillet pieces.

 

Make it nice and crispy outside but make sure to not become overcook.

Toss salad vegetable with mustard vinaigrette in mixing bowl and place little amount on the middle of plate. Then place fried bone on top and put rest of mixed salad On top of these, pile up fried fish and drizzle vinaigrette over.

Top up with garnishes to finish up.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.