Eating the whole fish is common in Korea, whether it's seasoned and braised, cut up and made into a stew, or fried on the stove. Follow this simple recipe and you'll be gifted with a fish that is crispy on the outside and juicy and tender on the inside. This is a traditional Korean way to cook yellow croaker (jogi, yellow corvina), but I've also substituted grouper and striped bass with good results.