Low Sodium Crispy Fried Fish Skin
Indulge in the addictive crunch of **Low Sodium Crispy Fried Fish Skin**, a delectable snack or appetizer that's both light and full of flavor. Made with simple, pantry-friendly ingredients like rice flour, paprika, and garlic powder, this recipe expertly balances crispiness and a subtle kick of seasoning without overloading on salt. The delicate drizzle of fresh lemon juice enhances the flavors while ensuring the dry coating clings perfectly to the fish skin. With just 10 minutes of frying time, this dish delivers golden, airy perfection that's perfect for seafood lovers. Serve it fresh and hot as a guilt-free treat, paired with lemon wedges or a low-sodium dipping sauce for an unforgettable crunch in every bite.
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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
Directions
Step 1
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.
Step 2
Cut the fish skin into manageable pieces, about 3-4 inches long, to ensure they cook evenly.
Step 3
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.
Step 4
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.
Step 5
Dredge the fish skin pieces in the dry mixture, making sure each piece is thoroughly coated. Shake off any excess flour.
Step 6
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.
Step 7
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.
Step 8
Once fried, transfer the fish skin to a plate lined with paper towels to drain excess oil.
Step 9
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
| Serving size | (883.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6031.6 |
| Total Fat 605.8g | 0% |
| Saturated Fat 101.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 300mg | 0% |
| Sodium 755.5mg | 0% |
| Total Carbohydrate 54.7g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 0.7g | |
| Protein 141.0g | 0% |
| Vitamin D 3000IU | 0% |
| Calcium 180.8mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 921.9mg | 0% |
Source of Calories