Shin Dong-min's Seasonal Gizzard Shad Fritters and Yam Fritters

Name: Shin Dong-min's Seasonal Gizzard Shad Fritters and Yam Fritters
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: large gizzard shad 2~3 pieces; yam 1~2 pieces; light saltwater as needed; roasted salt a pinch; tempura flour as needed; vegetable oil generously; lemon 1/4 piece

Crispy whole large gizzard shad with backbone removed, and frittered yam that transforms from astringent to chewy and sweet

🙋 Recommended for

⭐ Those seeking a new dimension of intense crunch and richness compared to grilled or raw gizzard shad
⭐ Those who want to enjoy a healthy, chewy, and sweet yam fritter without the astringent taste as a special beer snack

30 min Difficulty Normal drinking snack

Main ingredients 🥩

gizzard shadyamtempura flourlemon

Tags 🏷️

fritter dish seasonal delicacy beer snack

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

large gizzard shad 2~3 pieces
yam 1~2 pieces
light saltwater as needed
roasted salt a pinch
tempura flour as needed
vegetable oil generously

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Recipe 🍳

Scrape off the scales of the large gizzard shad, then cleanly remove the head, fins, and internal organs, and rinse thoroughly.
Leave the tail attached, make diagonal cuts along the backbone, gently open the fish like a book, then cut and remove only the central spine.
Soak the cleaned gizzard shad in light saltwater briefly to draw out moisture, blood, and fishy odor through osmosis, then pat completely dry with kitchen paper.
Lightly sprinkle roasted salt on the flesh side, then coat both sides evenly and thinly with tempura flour.
Peel the yam using a peeler, slice into long bite-sized pieces, and lightly toss with tempura flour.
Fry the gizzard shad in oil heated to the right temperature until golden and crispy. Add the yam to the same oil, stirring gently to prevent sticking, and fry until crisp.
Remove the fried gizzard shad and yam, drain excess oil, lightly season with salt, and serve alongside a lemon sliced to release juice, ensuring the juice flows out easily.

Remove the bones from the large gizzard shad, flatten it wide, rinse in saltwater, dry well, then coat with tempura flour.
Peel the yam, slice into long pieces, and lightly coat with tempura flour.
Fry the gizzard shad and yam separately until crisp, then finish by serving with a sprinkle of salt and lemon juice.

Cooking tips 💡

Fresh yam has a strong astringent and bitter taste, but when heated and deep-fried, the astringency disappears completely, leaving behind a savory sweetness and chewy texture.
Soaking the gizzard shad in light saltwater before frying helps remove moisture and fishy odor through osmosis, resulting in cleaner flavor.
If the frying oil temperature drops, the ingredients will absorb too much oil and become soggy, so maintaining consistent heat and frying quickly is key.

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