Gluten-Free Crispy Fried Fish Skin
Dive into the irresistible crunch of **Gluten-Free Crispy Fried Fish Skin**, a unique snack that’s as delectable as it is simple to prepare. This recipe transforms fish skin into golden, paper-thin crisps using a gluten-free batter made from rice flour and cornstarch, seasoned with a flavorful medley of garlic powder, paprika, and black pepper. Light and airy thanks to a touch of baking powder, these crispy bites are fried to perfection in shimmering vegetable oil for that satisfying crunch in every bite. Perfect as a standalone snack or as a savory garnish for soups and salads, this dish is sure to delight fans of gluten-free cuisine and adventurous eaters alike. Ready in just 25 minutes, it’s the ideal combination of quick, easy, and utterly delicious!
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Recipe Information
Ingredients
- 200 grams Fish skin
- 50 grams Rice flour
- 25 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 120 milliliters Water
- 500 milliliters Vegetable oil for frying
Instructions
Begin by thoroughly cleaning fish skin under cold running water to remove any scales or leftover flesh. Pat them dry completely with paper towels.
In a medium-sized bowl, combine rice flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper.
Gradually add water to the dry mixture, whisking continuously until you have a smooth, slightly thick batter.
Heat vegetable oil in a deep pan or wok over medium-high heat. The oil should reach 180°C (350°F) for optimal frying.
Dip each piece of fish skin into the batter, ensuring they are fully coated.
Carefully place the battered fish skin into the hot oil without overcrowding the pan. Fry in batches if necessary.
Fry the fish skins for 3-4 minutes or until they are golden brown and crispy.
Use a slotted spoon to remove the fried fish skins from the oil and place them on a paper towel-lined plate to drain excess oil.
Allow the crispy fish skins to cool slightly before serving. Enjoy as a snack or use as a crunchy topping for salads or soups.
Nutrition Facts
Calories |
5581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 567.1 g | 727% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.4 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 472 mg | 10% | |
*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.
