New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Deep fried salmon skin with honey and spring onions
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  • Deep fried salmon skin with honey and spring onions
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    By Andreas Viestad

    Deep fried salmon skin with honey and spring onions

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    Deep fried salmon skin is a delicacy and is often used in maki sushi rolls. These can also be served as snacks, as here. In order to make the salmon skin extra crispy when you deep-fry it, you can sprinkle it with a thin layer of rice or potato flour first.

    Servings: 4

    PREPARATION:

    • 1

      Cut off the salmon skin, leaving a small amount the meat attached to it. You can also ask for ready-cut salmon skin from the fish counter.

      Sprinkle a thin layer of starch (rice or potato flour) onto both sides of the salmon skin.

    • 2

      Fry for 20-40 seconds in oil at a temperature of 320oF.

    • 3

      Paint with the teriyaki sauce. Brush with the honey. The easiest way of doing this is to warm a teaspoon under the hot water tap first. Sprinkle with the spring onions and serve.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S09 E06 Fire in the Belly. Bookmark the permalink.
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  • Deep fried salmon skin is a delicacy and is often used in maki sushi rolls. These can also be served as snacks, as here. In order to make the salmon skin extra crispy when you deep-fry it, you can sprinkle it with a thin layer of rice or potato flour first.

    Servings: 4

    PREPARATION:

    • 1

      Cut off the salmon skin, leaving a small amount the meat attached to it. You can also ask for ready-cut salmon skin from the fish counter.

      Sprinkle a thin layer of starch (rice or potato flour) onto both sides of the salmon skin.

    • 2

      Fry for 20-40 seconds in oil at a temperature of 320oF.

    • 3

      Paint with the teriyaki sauce. Brush with the honey. The easiest way of doing this is to warm a teaspoon under the hot water tap first. Sprinkle with the spring onions and serve.

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