Tonguefish Meunière

Name: Tonguefish Meunière
Cuisine: American
Ingredients: 4 filets Tonguefish; 1 Katakuriko, flour; 1 tbsp Vegetable oil; 1 tbsp Butter; 1 dash Salt and pepper; 1 pinch Krazy Salt

cookpad.japan @cookpad_jp

I found 4 filets for 298 yen at the local supermarket, so I thought it would be easy to skin them myself. Before, I had failed at simmering some threadsail fish with the skin intact, so this time I tried researching how to skin fish on the internet. It was my first time, but it was a good experience.

Meunière falls apart quite easily, so put a good amount of flour in the hot pan, then cook as though you're frying until crispy. Recipe by Tanpopo mama

cookpad.japan @cookpad_jp

Meunière falls apart quite easily, so put a good amount of flour in the hot pan, then cook as though you're frying until crispy. Recipe by Tanpopo mama

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Ingredients

4filets Tonguefish
1Katakuriko, flour
1 tbspVegetable oil
1 tbspButter
1 dashSalt and pepper
1 pinchKrazy Salt

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Steps

1

Remove the tonguefish's head, and pull the skin off toward the tail. Do the same on the opposite side with salted hands.
2

Season the skinned tonguefish with salt and coat with katakuriko and flour, shaking off the excess.
3

Put the oil and butter in a heated frying pan. Once the butter melts, add Step 2's fish. Cook until it begins to brown.
4

When it has browned and is crispy, flip it over with chopsticks. Reduce the heat to medium and continue to cook until browned. Remove from the pan.