Crispy Fried Fish Skin
Satisfy your cravings for a crunchy, savory snack with this Crispy Fried Fish Skin recipe—an irresistible treat bursting with bold flavors and the perfect crunch! Using just a handful of pantry staples like garlic powder, paprika, and a light flour-cornstarch coating, this recipe turns humble fish skin into a golden, crackling appetizer that's ready in under 30 minutes. Each bite is seasoned to perfection and fried to a satisfyingly crispy texture, making it a standout snack for parties, game nights, or as a unique accompaniment to your favorite dipping sauce. Quick, easy, and packed with protein, this dish is a clever way to reduce food waste while impressing your taste buds with its bold, umami-packed flavor. A must-try for anyone who loves fried snacks with a gourmet twist!
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Recipe Information
Ingredients
- 250 g Fish skin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Paprika
- 50 g All-purpose flour
- 25 g Cornstarch
- 500 ml Vegetable oil
Instructions
Wash the fish skin thoroughly under cold running water to remove any remaining scales or debris, then pat dry with paper towels.
Cut the fish skin into strips approximately 1-inch wide using a sharp knife.
In a small bowl, mix together the salt, black pepper, garlic powder, and paprika.
Sprinkle the seasoning mixture over the fish skin strips, ensuring an even coating.
In a separate bowl, combine the all-purpose flour and cornstarch.
Lightly coat the seasoned fish skin strips with the flour-cornstarch mixture, shaking off any excess.
Heat the vegetable oil in a deep-frying pan or wok over medium-high heat until it reaches 180°C (350°F). Use a thermometer to check the oil temperature for accuracy.
Carefully add the fish skin strips to the hot oil in batches, avoiding overcrowding the pan.
Fry the fish skin for 2-3 minutes or until they turn golden brown and crispy.
Use a slotted spoon to remove the fried fish skin from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining batches.
Once all the fish skin strips are fried and drained, serve them hot and crispy as a delightful snack or appetizer.
Nutrition Facts
Calories |
5573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 577.5 g | 740% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.3 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
