Because of its straightforward flavors, crispiness, and buttery texture, this straightforward pan-fried belt fish recipe has persisted through generations.
It was made for me by my grandmother and mother, and I’ve made it numerous times over the years for Bill, Sarah, and Kaitlin.
How to Grill/Eat ‘RIBBON FISH’ AKA GALCHI~
Ribbon Fish Recipe 🔗
This recipe calls for the fish to be pan-fried, but you can also bake or grill it. Serve this dish with your favorite side or salad and you’ll have a complete meal!
Serving Size: 1 serving
Nutrition Facts: calories 350 kcal, servingSize 1 serving
- 1 pound ribbon fish fillets
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup parsley (chopped)
- Set the oven’s temperature to 350 F.
- In a shallow bowl, combine the flour, salt, and pepper. Dredge the ribbon fish fillets in the flour mixture until coated and set aside.
- In a big skillet over medium-high heat, warm the olive oil. Add the dredged fish fillets and cook for 2-3 minutes per side, or until golden brown.
- Transfer the cooked fish to a baking sheet and bake in the preheated oven for 5-7 minutes, or until cooked through.
- Remove from oven and drizzle with fresh lemon juice and chopped parsley. Serve immediately. Enjoy!
What is the best way to cook fish on a grill?
The ribbonfish, which are prized as food in Japan but are still largely unknown to American consumers, have delicate flesh with white, flaky meat that is somewhere between flounder and sea trout in flavor and texture.
Should you wrap fish in foil to grill?
Per inch of fish, the general rule is to allow 8-10 minutes of grill time, so if your fish is two inches in thickness, grill each side for about six to eight minutes. If searing is not on your grilling game plan, simply place the fish skin side down directly on the grate.