Crispy and Delicious Grilled Cutlassfish: The Secret to Enjoying Flaky Meat Without the Fishy Smell
Crispy and Delicious Grilled Cutlassfish: The Secret to Enjoying Flaky Meat Without the Fishy Smell
Perfect Grilled Cutlassfish Recipe: From Cleaning and Preparing Fatty Cutlassfish to Preventing Oil Splatter
Jeju cutlassfish, plump and full of delicious flesh, is a fish loved by everyone, young and old. Whether grilled or braised, it’s always tasty. I recently bought a box of four cutlassfish. There are differing opinions on whether to remove the scales, but I always remove them completely. I believe the advice that scales can cause a fishy odor and food poisoning. In my experience, fish with scales does have a fishy taste. So, after preparing the scaled cutlassfish and seasoning it, I grilled it until it was flaky and tender, melting in my mouth. While fish is always delicious, now is the perfect time for this thick, succulent cutlassfish. Enjoy your perfectly grilled fish! Have a delicious weekend! ♡
Ingredients- Cutlassfish (4 fish)
- All-purpose flour (1 cup)
- Grapeseed oil (generous amount)
- Salt or seasoned salt (approx. 1/2 tsp)
Cooking Instructions
Step 1
First, thoroughly cleaning the cutlassfish is crucial. Rinse the fish under cold running water to remove surface moisture, and trim off the fins and tail. Pay special attention to the scales on the surface, which can cause a fishy odor; use the back of a knife or a spoon to scrape them off meticulously. Remove the internal organs cleanly and rinse again with cold water. Ensuring all moisture is removed will result in a clean and savory grilled cutlassfish.
Step 2
Now, it’s time to season the cleaned cutlassfish. Sprinkle salt or seasoned salt evenly on both sides of the fish and let it marinate for about 10 minutes. This pre-seasoning helps to remove any gamey flavors and enhances the umami taste, making the fish even more delicious. You can also add a pinch of black pepper if you like.
Step 3
Coat the pre-seasoned cutlassfish evenly with flour. This flour coating will help prevent the fish from breaking apart while cooking and will also create a crispier exterior. Placing the fish and flour in a plastic bag and shaking it gently is an easy way to ensure an even coating. Shake off any excess flour.
Step 4
Prepare the pan for grilling. Add a generous amount of grapeseed oil to a frying pan and heat it over medium-low heat. Grapeseed oil has a high smoke point, making it suitable for frying and pan-searing fish, and it also helps reduce oil splatter. Heating the pan sufficiently before adding the fish will yield better results.
Step 5
Carefully place the floured cutlassfish into the heated pan. Maintain medium-low heat. Cooking over high heat can burn the outside while leaving the inside undercooked, so slow cooking over medium-low heat until golden brown is key. Aim to cook each side for about 5-7 minutes.
Step 6
Continue grilling the cutlassfish over medium-low heat, flipping it over to achieve an even, golden-brown color on both sides. When one side is sufficiently cooked and has a nice golden hue, flip it and cook the other side in the same way. You can test for doneness by inserting a chopstick; if no pink liquid comes out and the flesh separates easily, it’s perfectly cooked. Enjoy your crispy outside, moist inside grilled cutlassfish immediately while it’s warm. You can gently wipe away excess oil with a paper towel for a cleaner finish.
