Description
Make your amberjack into a mouth-watering fried dish with this simple recipe that showcases this prized fish’s best qualities.
This salt-fried amberjack recipe gives you a golden-brown exterior and keeps the inside tender and flaky. Simple seasonings and the right cooking technique let your fish’s natural flavors take center stage.
Ingredients
Scale
- 2 amberjack filets.
- 2 tablespoons soy sauce.
- 1 tablespoon mirin.
- Salt (preferably Krazy Salt).
- Coarsely ground black pepper.
- All-purpose flour.
- 1 tablespoon plus cooking oil.
Instructions
- Wrap the filets in plastic wrap and marinate them with soy sauce and mirin. Leave them in the refrigerator for 10 minutes.
- Take them out and season both sides generously with salt and pepper.
- Make sure you coat the fish completely with flour. The skin needs coating too – this makes it extra crispy.
- Set your frying pan over low heat with oil. Place the fish skin-side down and cover it with a lid.
- The fish will brown nicely. Remove the lid and flip it over. Let it cook uncovered until done.
- Turn up the heat to medium and crisp both sides as a finishing touch.
Notes
Cut your filets into 1-1.5 inch wide pieces that you can handle easily.
The flour coating makes your fish perfectly crispy – don’t skip this step.
Keep an eye on the heat level, especially while the skin-side cooks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Frying