Flounder Balls with Crispy Flounder Skin
Flounder Balls with Crispy Flounder Skin
Crispy Outside, Tender Inside! Flounder Balls with a Symphony of Textures and Flavors, Topped with Irresistible Crispy Flounder Skin
Experience the delightful contrast of tender, savory flounder meat complemented by the satisfying crunch of finely chopped cabbage heart and radish in these exquisite flounder balls. A hint of spicy Korean chili pepper (cheongyang pepper) adds a delightful kick, elevating the flavor profile. As a special bonus, we’ll top these beautiful and delicious flounder balls with crispy fried flounder skin for an unforgettable texture. Perfect for a special occasion or a unique home-cooked meal!
Main Ingredients- 1 Flounder (cleaned)
- 1 handful Cabbage heart
- 1 handful Radish
- 2 Tbsp Cheongyang peppers (minced)
- 1 Egg
- 1/2 cup All-purpose flour
- Plenty of cooking oil (for frying)
- A little Scallion (chopped, for garnish)
Seasoning & Others- 1/2 tsp Salt (for batter) + a pinch (for skin)
- 1/2 tsp Minced garlic
- Pinch of Black pepper
- 1/2 tsp Salt (for batter) + a pinch (for skin)
- 1/2 tsp Minced garlic
- Pinch of Black pepper
Cooking Instructions
Step 1
First, prepare your cleaned flounder. It’s easiest if you purchase it with the skin on.
Step 2
Carefully fillet the flounder, separating the meat from the skin. Set aside strips of skin approximately 3cm wide and 15cm long for frying. Discard the remaining skin.
Step 3
Finely chop the flounder meat, but avoid making it too paste-like. You want some texture. A good technique is to use the flat side of your knife to press and chop, leaving small pieces.
Step 4
Peel the radish and dice it into very small pieces, about the size of a pinky fingernail. This ensures a pleasant crunch.
Step 5
Similarly, dice the firm heart of the cabbage into small pieces, roughly the same size as the diced radish. The heart offers a unique sweetness and crispness.
Step 6
Set aside about three to four small pieces of the cheongyang peppers for garnish. Mince the remaining peppers finely. If you enjoy more heat, feel free to add more.
Step 7
In a large bowl, combine the chopped flounder meat with the diced radish, cabbage heart, and minced cheongyang peppers.
Step 8
Add most of the all-purpose flour to the bowl, reserving about one tablespoon for later. This will help bind the mixture.
Step 9
Crack in the egg, then add the 1/2 tsp salt (for the batter), 1/2 tsp minced garlic, and a pinch of black pepper. (Important: Reserve a tiny pinch of salt specifically for seasoning the flounder skin!) Mix everything together thoroughly with your hands, kneading until a cohesive mixture forms. If the mixture feels too wet, add a little more of the reserved flour.
Step 10
Heat a frying pan over medium heat and add a generous amount of cooking oil. Using a spoon, scoop portions of the flounder mixture and carefully drop them into the hot oil, shaping them into small, round balls. Aim for bite-sized pieces.
Step 11
Once the flounder balls are golden brown on one side, use two spoons to gently turn and roll them, ensuring they cook evenly and become golden brown all over. Be patient and cook until the inside is thoroughly cooked.
Step 12
Prepare the reserved flounder skin by cutting it into long strips as planned. Just before frying, lightly sprinkle the skin with the reserved pinch of salt. This adds a little flavor to the crispy skin.
Step 13
To help the salt adhere, lightly dredge the salted flounder skin strips in the reserved tablespoon of flour. Gently shake off any excess flour.
Step 14
Carefully place the floured flounder skin into the hot oil and fry until wonderfully crisp. Be quick, as the skin fries very fast! Once golden and crispy, immediately remove it from the oil and drain on paper towels.
Step 15
Arrange the cooked flounder balls attractively on a serving plate. Top them with the crispy fried flounder skin. Garnish with the reserved red cheongyang pepper pieces and the chopped scallions. Your beautifully presented and incredibly delicious flounder balls are ready to be enjoyed!
