Crispy Flounder with Yu Lin Sauce
Perfect for Entertaining! Easy Crispy Flounder with Yu Lin Sauce Recipe
Struggling with what to cook for guests or a special occasion? Try this Chinese-inspired ‘Flounder Yu Lin.’ We’ll pan-fry fresh Korean flounder until it’s crispy on the outside and tender on the inside, then drizzle it with a refreshing, tangy sauce and top it with crisp vegetables. It’s a dish so delicious that even my brother, who usually dislikes fish, asked for seconds! You’ll fall in love with the perfect crispy-tender texture.
Main Ingredients
- 5 pieces of flounder (cleaned)
- 7 Tbsp potato starch
- 1/2 onion
- 1 red chili pepper
- 1 green chili pepper
- 2 lettuce leaves
Flounder Marinade
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp lemon juice
Refreshing Yu Lin Sauce
- 3 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 2 Tbsp vinegar
- 1 Tbsp lemon juice
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp lemon juice
Refreshing Yu Lin Sauce
- 3 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 2 Tbsp vinegar
- 1 Tbsp lemon juice
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, finely mince 1/2 an onion. Mincing it finely will help infuse the sauce with its flavor more effectively.
Step 2
Raw onion can be quite pungent and astringent, making it unpleasant to eat. To mellow it out, soak the minced onion in cold water for about 10 minutes. This step is crucial for a smoother, milder sauce.
Step 3
After 10 minutes, drain the minced onion using a sieve. Set it aside. Your vegetable preparation is nearly complete.
Step 4
Next, finely chop the green chili pepper, similar to how you chopped the onion. Removing the seeds beforehand is recommended, though optional if you like it spicier. The green pepper will add a lovely pop of color and freshness.
Step 5
Finely chop the red chili pepper in the same way as the green one. These chilies will add a touch of heat and visual appeal to the finished dish. All your vegetable prep is now done!
Step 6
Now, let’s prepare the star of the dish: the flounder. Any excess moisture on the fish can cause splattering when frying and a fishy odor. This is especially important if you’re using frozen flounder. Pat the flounder pieces thoroughly dry with paper towels. You want to remove as much surface moisture as possible for a crispier result.
Step 7
Once the flounder is dry, season it evenly with 1/2 teaspoon of salt. This step enhances the natural savory flavor of the fish.
Step 8
Sprinkle 1/2 teaspoon of black pepper over the seasoned flounder. This helps to further eliminate any gamey odors and adds a subtle warmth.
Step 9
To ensure a truly clean flavor, drizzle 2 tablespoons of lemon juice over the flounder. Lemon juice is excellent at neutralizing fishiness and imparts a bright, fresh note. Let the flounder marinate for 10 minutes.
Step 10
After the 10-minute marination, it’s time to coat the flounder. Dredge each piece evenly and thoroughly in the 7 tablespoons of potato starch. A good coating of starch is key to achieving that perfectly crispy exterior when fried.
Step 11
Heat a pan with cooking oil over medium heat. Carefully place the starch-coated flounder pieces into the hot oil. Pan-fry them, flipping occasionally, until they are golden brown and crispy on all sides, about 10 minutes total. Tip for saving oil: Instead of filling the pan completely with oil initially, add enough to shallow-fry. After about 5 minutes, you can add more oil if needed. This method helps conserve oil while still achieving a delicious fry.
Step 12
Once the flounder is beautifully golden and crispy after 10 minutes, remove it from the pan and place it on a wire rack or paper towels to drain any excess oil. Set aside briefly.
Step 13
Let’s make the signature refreshing Yu Lin sauce! Start by adding 3 tablespoons of soy sauce to a mixing bowl. The soy sauce provides the savory base for our dressing.
Step 14
Next, add 2 tablespoons of vinegar. The tanginess of the vinegar cuts through richness and adds a delightful sharpness to the sauce.
Step 15
For an extra layer of bright, citrusy flavor, stir in 1 tablespoon of lemon juice. Lemon and fish are a classic pairing!
Step 16
Add 1 tablespoon of sugar to balance the flavors. This will create a harmonious sweet and sour profile.
Step 17
For a touch of complex umami, add 1 tablespoon of Worcestershire sauce. This ingredient adds a depth of flavor that elevates the sauce.
Step 18
Now, add the minced onion (that we soaked to remove astringency) into the sauce mixture. The onion will add a subtle sweetness.
Step 19
Add the chopped green chili peppers to the sauce. These will contribute freshness and a mild heat.
Step 20
Finally, add the chopped red chili peppers. Gently mix everything together with a spoon and let it sit for a few minutes. This allows the flavors of the vegetables to meld beautifully into the sauce, enhancing its overall taste.
Step 21
Prepare your serving platter by tearing the lettuce leaves into bite-sized pieces. Arrange them as a bed for the flounder. This not only looks attractive but also helps keep the flounder crispy.
Step 22
Carefully arrange the freshly fried flounder pieces on top of the lettuce. The golden-brown, crispy flounder looks incredibly appetizing!
Step 23
Drizzle the prepared Yu Lin sauce generously over the flounder. Your beautiful and delicious Crispy Flounder with Yu Lin Sauce is now complete! The sauce should lightly coat the fish, maintaining its crispiness.
Step 24
For your reference, I used 100% domestic flounder (frozen) for this recipe. Using fresh flounder will yield an even richer flavor.
