Grilled dishes

Pan-fried yellow croaker (Jogi gui)

Name: Pan-fried yellow croaker (Jogi gui)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: Cleaned unsalted small yellow croaker (Whole fish weighed with head and bones after refrigerator thawing if frozen and removing scales, fins, gills and innards, then blotted dry) 200 g; Cooking oil 1 T · When frying in batches, divide the oil among batches and coat the bottom thinly.; Fine salt 2 g

Season cleaned small yellow croaker with salt and pan-fry it until golden on both sides.

Prep: 15 min
Cook: 15 min

Jump to the steps

Scale the recipe

Base quantities · 2 servings · Cleaned unsalted small yellow croaker (Whole fish weighed with head and bones after refrigerator thawing if frozen and removing scales, fins, gills and innards, then blotted dry) 200 g

Ingredients

Cleaned unsalted small yellow croaker Whole fish weighed with head and bones after refrigerator thawing if frozen and removing scales, fins, gills and innards, then blotted dry: 200 g
Cooking oil When frying in batches, divide the oil among batches and coat the bottom thinly.: 1 T

Seasonings

Fine salt: 2 g

Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.

Method

Blot the cleaned fish dry

Thaw frozen croaker in the refrigerator. Blot the skin and inside of the cavity with a paper towel and prepare 200 g. Wash the board and knife that touched the fish before using them for other ingredients.
Score both sides

Make 2–3 shallow diagonal cuts in the thick flesh near the back on each side. A cut that exposes bone can make the fish tear when you turn it.
Season with salt

Sprinkle the salt 2 g evenly on both sides and inside the cavity. Cover and refrigerate for 10 minutes, then gently blot any surface moisture with a paper towel.
Heat the oiled pan

Add the cooking oil 1 T. Tilt the pan to spread an even thin layer and heat over medium heat. Work in batches if the fish would touch.
Brown the first side

Add the fish and lower to medium-low. Cook for about 5–6 minutes. Turn once the edges are golden and a wide spatula slips under the skin easily.
Turn and brown the other side

Support the fish with a spatula, flip it once and cook the other side over medium-low heat for 4–5 minutes. Reduce the heat to low if the skin darkens too quickly.
Check the center

Insert a food thermometer from the side into the thickest part, avoiding the bone. Keep cooking until the center stays at or above 85°C for 1 minute. Cook a little longer over low heat if the reading is lower.
Transfer to a clean plate

Serve the croaker warm on a clean plate. Pick out the large bones along the backbone and the fine bones in the flesh as you eat.