Deep Fried Fish Skins

Deep Fried Fish Skins

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Fish skin and edible seaweed pressed together then sprinkled with wasabi powder and salt. They are deep fried until crispy and delicious. Great party nibbles.


Serves: 8 

  • 1 teaspoon wasabi powder
  • 2 teaspoons salt
  • 4 sheets nori
  • 4 scaled rainbow trout skins
  • vegetable oil, for frying

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Mix wasabi powder and salt together in a bowl. Press the trout skin into the nori sheets. Sprinkle with the salt mixture, then cut into about 20 bits.
  2. In a wok, heat vegetable oil until a head of a match thrown in ignites. Deep fry in batches of a few pieces at a time, until the skin becomes crisp and golden.
  3. Drain on newspaper then serve.

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