Crispy Flounder with Chilli Ponzu Sauce and Lemon

"Most Japanese love flounder as it has a delicate taste and texture, and frying the fish in potato flour gives it a special crispness and lightness. In Japan, it’s very traditional to serve deep-fried dishes with ponzu sauce, as a counterpoint to the oil."

Kyoichi Kai, Executive Chef, Toko Restaurant & Bar Surry Hills, NSW

crispy flounder with chilli ponzu sauce and lemon

Serves 2

 

Fillets from an 800g flounder (about 400g fillets, ask your fishmonger to do this)

1/2 cup (75g) potato flour

Sunflower oil to deep-fry

50g daikon, cut into thin matchsticks

2 spring onions, thinly sliced 

2 small red chillies, finely chopped

¼ cup ponzu sauce

Rice and lemon wedges to serve

Half-fill a heat-based pan oil and heat to 180°C.

(Test a cube of bread it will turn golden

30 seconds when oil is hot enough).

Cut each fish fillet into 5 pieces then season and coat in potato flour, shaking off excess.

Deep fry fish, in 2 batches, for 2-3 minutes until cooked and crispy.

Place fish on a serving plate and top with daikon, spring onion and half the chilli.

Add remaining chilli to ponzu sauce and serve as a dipping sauce with rice and lemon.