📝 About This Recipe
Yellow Croaker, or Jogi, is a beloved staple in Korean households, often gracing the tables of festive lunar celebrations and daily family meals alike. This dish celebrates the natural, delicate sweetness of the white-fleshed fish, enhanced by a light dusting of flour for a shatteringly crisp skin. Simple yet elegant, the combination of flaky fish and the nutty aroma of toasted sesame oil creates a nostalgic flavor profile that defines the heart of Korean home cooking.
🥗 Ingredients
Main Ingredients
- 4 pieces Small Yellow Croakers (Jogi) (cleaned, scaled, and gutted)
- 1 tablespoon Coarse Sea Salt (for brining/seasoning)
- 1/4 cup Rice Flour (for a crispier texture; can substitute with all-purpose flour)
- 2 tablespoons Potato Starch (adds extra crunch)
- 3 tablespoons Vegetable Oil (for frying)
- 1 teaspoon Toasted Sesame Oil (for finishing aroma)
Aromatics and Garnish
- 1 stalk Green Onions (finely julienned)
- 1/2 piece Red Chili (thinly sliced into rings)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1/2 piece Lemon (cut into wedges)
Optional Dipping Sauce
- 2 tablespoons Soy Sauce (regular or low sodium)
- 1 tablespoon Rice Vinegar (for acidity)
- 1/2 teaspoon Gochugaru (Korean Chili Flakes) (for a hint of heat)
👨🍳 Instructions
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1
Thoroughly rinse the yellow croakers under cold running water. Ensure all scales have been removed using the back of a knife, scraping from tail to head.
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2
Pat the fish extremely dry inside and out using paper towels. Moisture is the enemy of a crispy skin, so take your time with this step.
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3
Make 2-3 shallow diagonal slits on both sides of each fish. This helps the fish cook evenly and prevents the skin from bursting.
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4
Sprinkle the sea salt evenly over both sides of the fish and inside the cavity. Let the fish sit for 10 minutes to firm up the flesh.
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5
In a shallow tray, whisk together the rice flour and potato starch until well combined.
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6
Dredge each fish in the flour mixture, coating it thoroughly. Shake off any excess flour; you want a very thin, translucent veil of starch.
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7
Heat a large non-stick or well-seasoned cast-iron skillet over medium-high heat. Add the vegetable oil and wait until it shimmers.
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8
Carefully place the fish into the pan. Do not crowd the pan; cook in batches if necessary to maintain the oil temperature.
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9
Lower the heat to medium. Sear the first side for 4-5 minutes without moving the fish. You are looking for a deep golden-brown color.
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10
Gently flip the fish using a wide spatula. Fry the second side for another 4-5 minutes until the skin is crispy and the flesh is opaque and flaky.
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11
During the last minute of cooking, drizzle the toasted sesame oil into the pan around the fish to infuse the skin with a nutty fragrance.
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12
Transfer the fish to a wire rack for 1 minute to allow excess oil to drain while keeping the bottom crisp.
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13
Arrange the fish on a serving platter and garnish immediately with julienned green onions, chili rings, and sesame seeds.
💡 Chef's Tips
Always use a non-stick pan or a very well-seasoned cast iron to prevent the delicate skin from tearing. If using frozen Jogi, thaw them completely in the refrigerator overnight and pat dry multiple times. For an authentic touch, look for 'Gulbi'—these are salted and dried yellow croakers which have a deeper, more concentrated umami flavor. Do not flip the fish more than once; constant moving will break the delicate flesh and prevent a crust from forming. Adjust the heat if the flour begins to smoke; the goal is a steady sizzle, not a burn.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy white short-grain rice (bap). Pair with a light Doenjang-jjigae (Soybean Paste Stew) to balance the fried richness. Include a side of spicy Napa Cabbage Kimchi for a bright, acidic crunch. Serve hot with a small dish of the soy-vinegar dipping sauce on the side. Pairs beautifully with a chilled glass of Korean barley tea (boricha) or a light lager.