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Quick, what to do with a whole yellow croaker?

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Need idea on how to turn a whole yellow croaker into dinner tonight. Chinese preparations prefered, but other ideas are also welcome. Thanks so much!

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  1. I need an idea of what a whole yellow croaker is!

    1 Reply
    1. re: LisaAZ

      I thought it was a yellow frog.

    2. A croaker is a fish that makes a sound like "crooooak!" all night long. When is has a yellow hue, it is a yellow croaker. I understand that a redfish is like a croaker, but I never really liked croaker.

      1. I use yellow croakers as bait to catch really big redfish! Never eaten one myself...aren't they rather bony?

        1. Okay, I guess it's time for a report. I pan fried the whole fish in a non-stick pan, 8 minutes per side. While the fish was frying I browned some minced garlic, ginger, green onion, added some bottled seafood sauce that I bought from an Asian store. Removed fish from frying pan, blotted excess oil, poured sauce over the fish. It was crispy, salty outside, white and sweet inside. It was delicious. I thought it would be bony, too, but not at all.

          1. Hi, I know that this is an old post but yellow croaker is one of my favorite fishes. I like to prepare it very simply. Scale and leave the fish whole, including the head. Salt, pepper and a generous amount of sesame seed oil (yes, even tho it's strong). Bake in the oven at 375F (how long depends on the size of the fish). Flip half way thru.

            The results will be a very clean tasting meaty fish with a sticky salty sauce from the juices that run out.


            1 Reply
            1. re: sooyoo

              The jamaican restaurant near me fries them whole with a onion-curry sauce. It's excellent but yes bony..

            2. Mmmm just roasted 2 whole croakers last week and we loved every bite!
              Stuffed the cavity with lemon and dill. Drizzled lemon all over fish then salted and peppered.
              375 oven about 1/2 hour.
              I hope they're still on sale locally again this week!

              1. The Korean restaurants in Atlanta frequently serve a whole fried yellow croaker as banchan (appetizer). It's a standard deep-fried treatment with a flour-type breading, very light and crispy. It's delicious, if a little finicky to pick out the fine bones with chopsticks. (They also don't gut the fish to my knowledge, so I am always careful not to burst the little fish gut sac open - I am too Western to enjoy that bitterness. :-)