Homemade Flounder Powder
Ingredients: Flounder, Salt · 120 min cook time · 100kcal · ~₩15,000
Ingredients
1kg Flounder, 100g Salt
Instructions
1. Open the gill cover and use a pair of kitchen scissors to remove the gills. Flip the fish over and repeat on the other side.
2. Next, make a cut on the belly and remove the inner organs. Kitchen scissors are incredibly handy for preparing fish.
3. Flip again. Use a sharp knife to make a cut behind the pectoral fin. Then slice along the backbone and carefully separate the fillet. The purpose is to make the fish thinner, so it is easier to dehydrate. Repeat with the second fish. One nice thing about flounder is that it doesn't have scales, so you can skip that step completely.
4. Rinse the fish thoroughly under cold running water. Then pat it dry with paper towels.
5. Now, it's time to salt the fish. You will need quite a lot, about 10% of the fish's weight. Sprinkle the salt evenly and rub thoroughly. Let the fish rest for 30 minutes. This helps to draw out some moisture from the fish, making the drying process more effective.
6. Once done, rinse the fish under running water again to remove the excess salt.
7. The next step is to dehydrate the flounder. Set the dehydrator at the lowest temperature, and let the fish dry for 48 to 72 hours. To check if the fish is ready, tap two pieces together. They should make hard crispy sounds.
8. Use a pair of scissors to cut the flounder into smaller pieces, so they fit into the basket. The bones are quite hard, so you will need a lot of force. Or, you can also break it open with your bare hands if that's easier. Arrange them in a way that allows airflow. You will probably need to cook in batches since the air fryer basket is so small.
9. Set the temperature to 120°C and cook until golden brown and crispy, which will take 1 to 1.5 hours. Please keep an eye on it because you don't want to burn them.
10. The next step is to grind it. Break a piece, it should snap quickly with a nice crispy crack. Continue to roast the next batch. Now they are all golden and crispy.
11. Break the fish into smaller pieces and put them into a spice grinder. Grind until it becomes a fine powder.
12. Let it go through a fine sieve to remove the stubborn pieces. And congratulations, you have just made homemade flounder powder, or whatever fish powder you decide to call it if you're not using flounder.
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