Pan-fried yellow croaker from Korean American: Food that Tastes Like Home (page 162) by Eric Kim

  • yellow croaker

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Notes about this recipe

  • rmardel on April 09, 2025

    My grandfather used to take me fishing for croaker when I was a child, so cooking this brought up many fond memories. That said, we never salted and air-dried the fish before cooking. It is a technique that seems to concentrate the flavor of the fish while still keeping it tender. The author recommended leaving the fish in the fridge overnight or up to 72 hours. I cooked mine after 48 hours and it was wonderful.

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