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Pan-Seared Turbot
Whole turbot is scored, marinated with wine and pepper, coated in a light tempura batter and fried until the skin crackles golden while the flesh stays springy, milky and sweet.
Instructions
- 1
Clean the turbot, make cross cuts, season with salt, pepper, and cooking wine, and marinate for 15 minutes.
- 2
Mix tempura flour with water to make a batter, then coat the turbot evenly and marinate for 15 minutes.
- 3
Heat oil in a pan and fry at 180 degrees until both sides are golden brown.
- 4
Once taken out of the pot and plated, it can be enjoyed.
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Ingredients
Main Ingredients
- Fresh turbot500-600g
- Tempura flour80g
Seasonings
- table salt2 spoon
- cooking wine2 spoon
- Black pepper2 匙
- Edible oilto taste