Crispy Pan-Fried Yellow Corvina (Gulbi)
Crispy Pan-Fried Yellow Corvina (Gulbi)
How to Pan-Fry Frozen Yellow Corvina (Gulbi) Without Odor, Including How to Prepare Gulbi
My daughters love pan-fried yellow corvina, so I often serve it as a side dish for them. When it’s golden brown and crispy, they exclaim ‘The rice is so delicious!’ and eat it up so happily! I buy them in batches, prepare them, and freeze the ones we won’t eat immediately. Today, we enjoyed this delicious fish dish for dinner, fried until sizzling in plenty of oil right in our kitchen! While you can cook it neatly in an air fryer, I find pan-frying with generous oil and a light dusting of flour to be the absolute best. Before you start cooking, it’s helpful to know how to prepare the yellow corvina. Preparing them and portioning them for freezing makes weeknight meal prep much easier. This method ensures a clean fry with no fishy smell, letting you enjoy the delicious flavor of yellow corvina even more!
Ingredients- 8 frozen yellow corvina (Gulbi)
- A little all-purpose flour (for coating)
- Generous amount of cooking oil (for pan-frying)
Cooking Instructions
Step 1
First, rinse the yellow corvina lightly under running water. Now it’s time to trim the fins. Carefully use scissors to cut off the tail fin and the pectoral fins located on the belly.
Step 2
Next, trim the sharp dorsal fin along the back and the delicate fins under the jaw.
Step 3
Finally, remove the gill fins on both sides. Once all six fin areas are trimmed, your yellow corvina will look neatly prepared, almost as if it’s had a haircut!
Step 4
Now, let’s remove the scales. Using the dull side of a knife or scissors, gently scrape off the scales from the fish’s body. It’s best to do this inside the sink, as the scales can scatter around the kitchen.
Step 5
If there are any remaining scales after scraping, you can give the fish another quick rinse in cold water for a more thorough cleaning. This ensures all scales are removed.
Step 6
The next step is to remove the internal organs. A wooden skewer can make this process much easier and cleaner. Gently open the gill flap and insert an intact wooden skewer into the gill opening.
Step 7
Push the skewer deep inside the fish’s body and then gently twist and pull it out. The internal organs should come out cleanly attached to the skewer, like in the photo. This method allows you to remove the guts without needing to cut open the belly.
Step 8
After all the preparation is done, rinse the fish again under clean running water. Then, pat the fish thoroughly dry with paper towels. Removing as much moisture as possible will help prevent oil splattering and ensure a crispier result.
Step 9
Place the dried yellow corvina into a bag with a generous amount of all-purpose flour. Shake the bag or use your hands to ensure the fish is evenly coated with flour. Yellow corvina is already salted, so there’s no need to add extra salt. If you prefer it saltier, you can lightly sprinkle salt on before coating or mix a little salt into the flour. I opted not to add extra salt. Gently shake off any clumps of flour.
Step 10
Now, let’s pan-fry the fish to perfection! Pour a generous amount of cooking oil into a frying pan and heat it over medium heat. If you’re using a cast-iron pan, preheat it thoroughly before adding the fish to prevent sticking and achieve a crispier texture. I preheated my cast-iron pan over low heat until sufficiently hot, then turned off the heat for a moment.
Step 11
Once the pan is well-heated, add a little more cooking oil and turn the heat back to medium. When the oil is evenly hot, carefully place the flour-dusted yellow corvina into the pan.
Step 12
If it looks like there isn’t enough oil during cooking, add a little more cooking oil around the fish. Frying in plenty of oil is key to achieving a delicious, crispy skin, even with frozen yellow corvina.
Step 13
Covering the pan while cooking can create steam, making the fish soggy. To ensure a crispy exterior, we’ll be cooking without a lid. Let the bottom side cook until it’s golden brown and looks delicious.
Step 14
Once the bottom is golden, carefully flip the fish and cook the other side similarly. Adjust the heat between medium and medium-low to prevent burning. Use a spatula to gently press down on any raised parts to ensure even cooking. Avoid flipping the fish too many times, as this can cause the flesh to break apart; one or two flips should suffice.
Step 15
When both sides are golden brown and the fish is cooked through, turn off the heat and get ready to enjoy your delicious pan-fried yellow corvina!
