Crispy Pollack Jerky Fritters: Transforming Leftover Dried Pollack with Chef Baek’s Recipe
Crispy Pollack Jerky Fritters: Transforming Leftover Dried Pollack with Chef Baek’s Recipe
Transform Leftover Dried Pollack from Holidays into Delicious Fritters! Follow Chef Baek’s Recipe
A holiday staple, dried pollack! If you have any leftover, don’t throw it away! You can make a delicious snack or side dish with these crispy outside, moist inside pollack jerky fritters. This recipe, packed with Chef Baek’s tips, helps you utilize leftover dried pollack 100%. It’s simple yet surprisingly delicious, guaranteed to impress everyone!
Pollack Jerky Fritter Ingredients- 1 handful dried pollack jerky
- 3 Cheongyang peppers
- 1/2 red bell pepper
- Generous amount of cooking oil (for frying)
- 2/3 cup fried flour (approx. 80g)
- 1 cup water (approx. 200ml)
Mayonnaise Dip Sauce- 3 Tbsp mayonnaise
- A little bit of vinegar (approx. 1/2 tsp)
- 1/2 Tbsp white sugar
- (Measurements are based on a Korean rice spoon)
- 3 Tbsp mayonnaise
- A little bit of vinegar (approx. 1/2 tsp)
- 1/2 Tbsp white sugar
- (Measurements are based on a Korean rice spoon)
Cooking Instructions
Step 1
Let’s prepare the dried pollack jerky first. Neatly trim off the tough fin parts from the pollack. Then, fold the pollack jerky in half and gently pound it with a rolling pin or the back of a wide knife. This process tenderizes the jerky, allowing the batter to adhere better and making it crispier. Finally, remove the skin if necessary.
Step 2
Cut the tenderized pollack jerky into bite-sized pieces, about 5cm long. If you have skin pieces, cut them to a similar length as the jerky. This makes them easier to fry and eat.
Step 3
Now, let’s get ready to make the batter. Pour a generous amount of cooking oil into a frying pan and heat over medium heat. While the oil is heating, deseed the Cheongyang peppers and chop them finely. Halve the red bell pepper, remove the seeds, and then chop finely for a nice color contrast. If you like it spicier, you can increase the amount of Cheongyang peppers.
Step 4
In a large bowl, combine the prepared pollack jerky and the cut skin pieces. Add 2/3 cup of fried flour, the chopped Cheongyang and red peppers. Finally, pour in 1 cup of water and mix well to ensure there are no lumps of flour. The batter should be thick enough to coat the pollack and peppers without being too runny or too thick. If it’s too thin, the fritters will be greasy; if it’s too thick, the coating will be heavy.
Step 5
Check if the oil is at the right temperature. (A small drop of batter should sizzle and float to the surface immediately.) Carefully add the coated pollack jerky and peppers to the hot oil using chopsticks or skewers, ensuring they don’t clump together. Fry them until they are golden brown on all sides to achieve a satisfying crispiness.
Step 6
Once golden brown, carefully remove the fried pollack jerky from the oil and place them on a plate lined with paper towels to drain excess oil. This step is crucial for maintaining their crispiness and reducing greasiness.
Step 7
While the fritters are draining, let’s make the accompanying mayonnaise dip sauce. In a small bowl, combine 3 Tbsp of mayonnaise, a little bit of vinegar (about 1/2 tsp), and 1/2 Tbsp of white sugar. Mix them thoroughly until well combined. This sweet and tangy mayonnaise sauce perfectly complements the pollack jerky fritters by cutting through any richness.
