The Happy Home Cook: Crispy-fried, Salted Egg Fish Skin
/The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to submissions@positivelyfilipino.com.
Crispy-fried, Salted Egg Fish Skin (Photo by Rene Astudillo)
Who can resist crispy-fried fish skin? Not just fried fish skin, but salted egg fish skin.
They can cost quite a bit, especially those branded packets imported from Singapore.
But why spend hundreds of pesos when you can make them in your own kitchen for a fraction of the cost?
For this recipe, I combined salmon and tilapia fish skin, deep-fried them and sautéed them in salted duck egg yolk and butter. No other condiments needed.
Ingredients
1 cup fish skin, sliced into bite-sized strips
2 salted duck egg yolk
1 tbsp butter
2 tbsps Olive oil
Directions
Heat Olive oil in a medium pan. Add in the fish skin and fry until nicely browned and crispy. Remove from heat and place on a plate lined with paper towel to drain excess oil.
In a separate pan, sauté the salted egg yolk until they start to crumble. Add the butter and continue to cook for about 2 minutes.
Add back the fish skin, making sure they’re evenly coated with the egg yolk and butter mixture.
Remove from heat and place on a plate lined with paper towel.
First published in https://mybaykitchen.wordpress.com/2017/12/09/crispy-fried-salted-egg-fish-skin/
Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.
More articles by Rene Astudillo