Low Sodium Crispy Fried Fish Skin
Transform humble fish skin into a gourmet snack with this irresistible recipe for Low Sodium Crispy Fried Fish Skin! Featuring salmon or sea bass skin, this dish is expertly seasoned with a blend of rice flour, garlic powder, paprika, onion powder, and ground black pepper for a perfect balance of savory and aromatic flavors. A light drizzle of fresh lemon juice adds a refreshing tang, while a quick fry in hot vegetable oil creates a delightfully golden-brown crispiness. Ideal as a guilt-free appetizer or snack, this low-sodium recipe ensures all the indulgence without the excess salt. Serve straight from the fryer with zesty lemon wedges or a homemade dipping sauce to impress your guests with a crunchy treat that’s as delicious as it is unique. Perfect for seafood lovers and anyone seeking quick and creative ways to reduce waste in the kitchen!
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Recipe Information
Ingredients
- 300 grams Fish skin (preferably salmon or sea bass)
- 60 grams Rice flour
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Onion powder
- 1 tablespoon Fresh lemon juice
- 500 milliliters Vegetable oil for frying
Instructions
Start by cleaning the fish skin. Rinse it under cold water to remove any remnants of flesh or scales. Pat it completely dry with paper towels, as moisture will hinder the frying process.
Cut the fish skin into manageable pieces, about 3-4 inches long, to ensure they cook evenly.
In a mixing bowl, combine the rice flour, ground black pepper, garlic powder, paprika, and onion powder. This will form the dry coating for the fish skin.
Lightly drizzle the fish skin with fresh lemon juice and rub it gently to coat. This will add a subtle tang and help the dry mix adhere to the skin.
Dredge the fish skin pieces in the dry mixture, making sure each piece is thoroughly coated. Shake off any excess flour.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches around 180°C (350°F). To test, drop a small piece of skin into the oil—it should sizzle immediately.
Carefully add the fish skin pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry each piece for 3-4 minutes, turning occasionally, until golden brown and crispy.
Once fried, transfer the fish skin to a plate lined with paper towels to drain excess oil.
Serve the crispy fish skin immediately as a snack or appetizer. Enjoy it with a side of fresh lemon wedges or your favorite low-sodium dipping sauce.
Nutrition Facts
Calories |
6032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 605.8 g | 777% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 0.7 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 75.0 mcg | 375% | |
| Calcium | 181 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 922 mg | 20% | |
*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.
