Homemade Flounder Powder (Dried Fish Seasoning)

Steps

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1. 1
   If using a whole flounder, cut off the gills with kitchen scissors, then slit the belly to remove the innards. Flip the fish, cut behind the pectoral fin, and slice along the backbone to fillet it thinner for easier dehydration. Flounder has no scales, so skip descaling.
   ▶ ≈1:26
2. 2
   Rinse the cleaned fish thoroughly under cold water and pat dry with paper towels.
   ▶ ≈2:16
3. 3
   Rub the fish evenly with salt (about 10% of its weight) and let it rest for 30 minutes to draw out moisture, then rinse off the excess salt.
   ▶ ≈2:22
4. 4
   Dehydrate the fish: traditionally sun-dried, but indoors you can use an oven at its lowest setting (about 150-200°F) on a wire rack for 5-10 hours until golden and crisp, or a food dehydrator at its lowest setting for 48-72 hours until pieces make a hard, crisp sound when tapped together.
   ▶ ≈2:47
5. 5
   If you used a dehydrator, the fish is only dried, not yet roasted, so it needs further cooking. Cut the dried fish into smaller pieces with scissors so they fit in the air fryer basket, arranging them with space for airflow.
   ▶ ≈4:03
6. 6
   Air fry the pieces in batches at 120°C (250°F) for 1 to 1.5 hours until golden brown and crispy, watching closely to avoid burning. When done, a piece should snap with a crisp crack rather than just bend.
   ▶ ≈4:33
7. 7
   If you plan to use it in soups, you can leave larger pieces like the head unground and simmer them directly in broth for about an hour to release flavor. If you plan to use it in fillings, grind the roasted dried fish into a fine powder using a dedicated spice grinder (a regular food processor won't work well enough).
   ▶ ≈5:08
8. 8
   Sift the ground powder to remove any coarse bits, and your homemade flounder powder is complete. Store it in a sealed container in the fridge for up to 3 months, or in the freezer for up to 12 months.
   ▶ ≈5:42