Crispy Fish Skin

Crispy Fish Skin is a delightful high-protein Chinese snack that combines the savory flavors of fish with a satisfying crunch. Perfect for enjoying on its own or as a topping for salads and rice dishes, this snack is both delicious and nutritious.

Ingredients

• Fish skin (preferably salmon or trout) - 200 grams
• Cornstarch - 50 grams
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Five-spice powder - 1/2 teaspoon
• Vegetable oil - 200 ml (for frying)
• Chili flakes - 1/2 teaspoon (optional)
• Lemon wedges - 2 (for serving)

Steps

1. Rinse the fish skin under cold water and pat dry with paper towels to remove excess moisture.
2. In a bowl, mix the cornstarch, salt, black pepper, and five-spice powder together.
3. Coat each piece of fish skin with the cornstarch mixture, ensuring an even layer on both sides.
4. In a deep pan or skillet, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
5. Carefully place the coated fish skin into the hot oil, frying in batches if necessary to avoid overcrowding.
6. Fry for about 3-4 minutes on each side or until the fish skin is golden brown and crispy.
7. Using a slotted spoon, remove the crispy fish skin from the oil and place it on a plate lined with paper towels to drain excess oil.
8. Sprinkle with chili flakes if desired and serve with lemon wedges.

Nutrition

• Calories: 220
• Protein: 30 g
• Carbs: 15 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.1 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Contains omega-3 fatty acids that support heart health and reduce inflammation.

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