Chinese · Lunch
Crispy Fried Fish Skin
Fish skin is scaled, salted, and dredged in seasoned cornstarch, then double-fried until shatteringly crisp and golden. Tossed with toasted garlic, chili flakes, and scallion, this Chinese snack delivers intense crunch and savory depth, served hot with lime wedge and dipping sauce.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
450Calories
21.8gProtein
30.2gFat
23.1gCarbs
1.2gSugar
1.6gFiber
1180mgSodium
65mgChol
4.1gSat Fat
360mgPotassium
50mgCalcium
1.6mgIron
2mcgVitamin B12
7mgVitamin C
gluten-free
low-calorie
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat white fish skin dry with paper towels, slice into 1-inch strips, and scrape off any loose scales. Toss with salt and let sit at room temperature for 10 minutes until tacky.
2
Dredge
Whisk cornstarch, rice flour, and white pepper together, then coat each fish skin strip fully, shaking off excess powder.
3
Fry
Heat vegetable oil in a wok over medium-high heat to 325°F (165°C). Fry strips for 3 minutes until pale gold and firm, working in one layer.
4
Rest
Lift strips onto a wire rack over a plate and cool for 3 minutes until the crust sets.
5
Fry
Reheat oil to 375°F (190°C) and fry strips for 2 minutes until deep golden and crackling audibly when tapped with tongs.
6
Toss
Mince garlic, then sauté in a dry pan over low heat for 30 seconds until light golden. Add chili flakes, remove from heat, combine with fish skin, and toss with sliced scallion until evenly coated.
7
Plate
Pile crispy fish skin onto a small plate and serve immediately with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, skin from about 4 fillets white fish skin, scaled and cleaned
- 66 tablespoons (48g) cornstarch
- 22 tablespoon (16g) rice flour
- 6 cloves6 cloves garlic
- 11 teaspoon chili flakes
- 1/21/2 teaspoon white pepper
- 11 teaspoon salt
- 22 scallion
- 1 cup240ml vegetable oil, for frying
- 22 lime wedge, for serving
