Jung Ho-young's Silver Carp Fritters
A unique fritter recipe that separates the bone and flesh of silver carp with precision, frying the bones to a crisp, snack-like texture and the flesh to a tender, juicy interior.
Ingredients needed 2 servings
Recipe
Cooking tips
- When separating the flesh, avoid pressing hard with the knife—gently push it along the bone surface to prevent crushing the flesh.
- To achieve a crisp Japanese-style fritter texture, do not over-mix the batter; stir just enough so that a little flour remains visible.
- Salt should be sprinkled immediately after removing the fritters from the oil while they’re still hot, so it adheres well to the surface without slipping off.
Recommended for
- Those who want to enjoy boneless fish without the hassle of removing bones.
- People who love the unique experience of eating fish bones as crispy, savory snacks.
- Cooking enthusiasts interested in learning advanced fish preparation and frying techniques like those used in Japanese specialty restaurants.
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