Easy & Crispy! Salt-fried Amberjack

Easy & Crispy! Salt-fried Amberjack

An easy, non-deep fried fish dish! The skin is crispy too. This is more addictive than teriyaki. Even my 2 year old gobbles this up.

Ingredients: 2 servings

Amberjack (buri)
2 pieces
Soy sauce
2 tablespoons
1 tablespoon
Salt (Krazy Salt if you have it)
To taste
Coarsely ground black pepper
To taste
As needed
1 tablespoon plus


1. Sprinkle soy sauce and mirin over the amberjack filets, wrap in plastic wrap, and refrigerate for about 10 minutes.
2. Take the fish out of the refrigerator and season generously with salt and pepper on both sides.
3. Coat the fish evenly with flour (including the skin). If you coat it well, it will be crispier.
4. Spread oil in a frying pan and set the heat to low. Pan fry the fish skin side down over very low heat with a lid on. (Take care not to let it burn.)
5. When the fish is browned, remove the lid and turn it over. Cook the other side with the lid off. When the fish is cooked through, turn the heat up to medium and crisp up both sides.
6. Put the green onion used on the side into the pan without cleaning the pan, and stir fry quickly. One less pan to wash up.

Story Behind this Recipe

I was getting tired of amberjack teriyaki, so I tried a pan fried version with a simple salt flavor.