From The Galley: General Tso’s Fluke - The Fisherman

From The Galley: General Tso’s Fluke


I received more than 20 messages asking for this recipe!

We’ve all got one of those meals that just makes us feel like we could literally never stop eating it no matter how much we eat. For me, that one is particular is my General Tso’s fluke. It’s probably more in the sauce itself than anything because I have used this recipe before with cocktail bluefish and it was pretty darn good. But the consistency and flavor of fluke in combination with the sauce is a real winner. After I made a social media post on Instagram in July with a picture of my General Tso’s fluke I received over 20 messages asking for the recipe so here it is!


  • 2 fluke fillets (from one side of a fluke)
  • 1 Egg scrambled
  • 1/2 cup flour
  • 1/2 cup breadcrumbs
  • Olive oil for frying


  • 3 teaspoons of rice vinegar
  • 1/4 cup of soy sauce
  • 2 tablespoons of hoisin sauce
  • 1/2 cup of chicken broth
  • 3 tablespoons of white sugar
  • 3 tablespoons of brown sugar
  • 1 teaspoon of minced ginger
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of red pepper flakes
  • 1 tablespoon of cornstarch


Step 1

In a saucepan, combine all the sauce ingredients and stir for 3 to 5 minutes until the mix begins to simmer. Lower the heat a little bit and continue to mix until the sauce thickens. You can place the sauce aside and even refrigerate extra for future use.

Step 2

Take the fillets from one side of a fluke and chunk them into 1.5-inch pieces. You can use the brown side fillets if you like a thicker piece or the white side if you prefer thinner pieces. Dip the pieces in flour, egg and then breadcrumbs, making sure to give them an even coat. Some like Panko breadcrumb but I prefer regular Italian and season it with salt and pepper to my liking.

Step 3

Fill a pan with about 1/4 inch of olive oil and heat on medium until you see the oil thin out. I like to test it for frying temperature by dropping in a couple of breadcrumbs and watching for the sizzle. When it’s up to temperature, place in your pieces of fluke and let them fry for a couple of minutes on one side and then flip to the other. I look for that nice golden brown color which pretty much signifies they’re done to me. I personally prefer a lighter fry on this. Once fried, I’ll place the pieces on a paper towel to soak up any extra oil from the fish.

Step 4

Reheat some of the sauce mix in a pan on low heat and toss the fried pieces of fluke in the sauce. Some like a lot of sauce but I prefer to add just enough to coat all the pieces evenly. You can always add more if needed.

You asked and I delivered! Enjoy this meal with either fried or white rice with a side of the steamed veggies of your choosing.



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