Tonguefish Meuniere

1. 1

   Remove the tonguefish's head, and pull the skin off toward the tail.

2. 2

   Do the same on the opposite side with salted hands.

3. 3

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

4. 4

   Put the oil and butter in a heated frying pan.

5. 5

   Once the butter melts, add Step 2's fish.

6. 6

   Cook until it begins to brown.

7. 7

   When it has browned and is crispy, flip it over with chopsticks.

8. 8

   Reduce the heat to medium and continue to cook until browned.

9. 9

   Remove from the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.