Crispy Pollock Skin Fritters
Crispy Pollock Skin Fritters
Collagen Powerhouse! Crispy Pollock Skin Fritters for a Delicious Side Dish & Beer Snack
An explosion of nutty flavor and satisfying crunch in every bite! Pollock skin is pure collagen, making it an excellent ingredient to replenish collagen, which tends to decrease with age, in a delicious and easy way. The collagen found in fish skin is particularly well-absorbed by the body, so be sure to incorporate it into your diet. Enjoy these crispy fritters tonight as a delightful side dish or a perfect accompaniment to a cold beer!
Main Ingredients- Dried Pollock Skin (purchased from a dried seafood store) – appropriate amount
- 4 Cheongyang peppers
- 1 Green onion (finely chopped)
Seasoning Sauce- 5 Tbsp Soy sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- 2 Tbsp Oligodang (corn syrup)
- 1 Tbsp Sesame oil
- A pinch of Sesame seeds
- 5 Tbsp Soy sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- 2 Tbsp Oligodang (corn syrup)
- 1 Tbsp Sesame oil
- A pinch of Sesame seeds
Cooking Instructions
Step 1
First, prepare the dried pollock skin purchased from the dried seafood store. As it may not be fully cleaned, gently rinse it under running water. Then, use your hands to lightly rub off any remaining scales or debris. Trim off any stiff fins or thin bones with scissors to make them easier to handle. Lay the prepared pollock skin flat.
Step 2
Heat about 3 cups of canola oil or cooking oil in a frying pan or pot over medium heat. To check the oil temperature, drop a small piece of pollock skin; if it floats up quickly, the oil is ready. Now, carefully add portions of the prepared pollock skin to the hot oil. Pollock skin fries very quickly, in about 3 seconds, so remove it immediately after a brief stir to ensure it becomes crispy without burning. Place the fried pollock skin on paper towels to drain excess oil.
Step 3
While the pollock skin is frying, let’s make the delicious seasoning sauce. In a bowl, combine 5 Tbsp soy sauce, 1 Tbsp gochugaru, 1/2 Tbsp minced garlic, 2 Tbsp oligodang, 1 Tbsp sesame oil, the finely chopped green onion, and the finely chopped Cheongyang peppers. Finally, add a pinch of sesame seeds for aroma. Mix all these ingredients well with a spoon to create a flavorful sauce base.
Step 4
Now, add the fried and drained pollock skin to the prepared seasoning sauce. Gently toss to coat the pollock skin evenly with the sauce. It’s important to mix gently to maintain the crispy texture; avoid vigorous tossing, which can make them soggy. Once everything is well-coated, arrange it nicely on a serving plate. Your delicious pollock skin fritters are ready! They are best enjoyed while still warm for maximum crispiness.
