Fried fish skin is a traditional snack in Chaoshan area, which is common in Wonton Noodles shop and cold noodle shop in Chaozhou. Fish skin is mostly made of quick-frozen and semi-smooth tongue-sole (agave) skin, shad skin or eel skin, and it is most ideal to fry with nine-stick skin. The fish skin is crisp and has no smell.

Fried fish skin is crisp and delicious, and the surface often turns yellow and black. It can be served with soup base or beef brisket juice, or mixed with noodles.

The method of frying fish skin:

1. Add proper amount of egg white, starch and clear water, and stir to form an egg paste for later use;

2. Cut the fish skin into moderate pieces and marinate with cooking wine, salt and chicken essence for a while;

3. Hang the salted fish skin on the egg paste and fry it in the oil pan until golden brown. The oil temperature does not need to be too high, just warm the oil, otherwise it will be easy to fry black at once.

Precautions:

Originally, fish is a kind of nutritious food with high protein and low fat, but after hanging a paste with eggs and starch, the proportion of fish is actually very small, and most of them are fried starch paste, which has no nutritional value. So fried fish skin is basically a very unhealthy dish. No matter how crispy and delicious it is, we must pay attention to control it and not eat too much.