Remove the tonguefish's head, and pull the skin off toward the tail. Do the same on the opposite side with salted hands.
Season the skinned tonguefish with salt and coat with katakuriko and flour, shaking off the excess.
Put the oil and butter in a heated frying pan. Once the butter melts, add Step 2's fish. Cook until it begins to brown.
When it has browned and is crispy, flip it over with chopsticks. Reduce the heat to medium and continue to cook until browned. Remove from the pan.
Story Behind this Recipe
I found 4 filets for 298 yen at the local supermarket, so I thought it would be easy to skin them myself. Before, I had failed at simmering some threadsail fish with the skin intact, so this time I tried researching how to skin fish on the internet. It was my first time, but it was a good experience.
Meunière falls apart quite easily, so put a good amount of flour in the hot pan, then cook as though you're frying until crispy.