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Fluke Chips


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Fluke Chips


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Fluke Chips


  • Ready Time : 0 min



  • ¼ pound thinly sliced fluke or red snapper
  • ¼ cup corn starch
  • 1 cup vegetable oil, for deep frying
  • Green tea powder or cayenne pepper to taste
  • Salt to taste


  1. Put thinly sliced fluke between two layers of Saran wraps and flatten with a rolling pin.
  2. Dredge both sides of fish slices in corn starch.
  3. Heat oil a deep fryer or pot to 325°F.
  4. Fry until fish chips are browned, about 2 minutes.
  5. Sprinkle with green tea powder and salt, or cayenne pepper and salt.


About Chef Makoto Kameyama


Chef Makoto Kameyama, from Tokyo, Japan, studied authentic Edo-Mae Sushi (Tokyo style sushi) in Japan, before coming to America. After nine years as the head sushi chef at The Prime Grill, Chef Makoto opened Prime KO with Joey Allaham, a Japanese steakhouse on the Upper West Side that features authentic and modern Japanese style cooking with classic dishes like Gyu Kakuni and Prime Rib Eye Negimaki.

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