Fried Pufferfish recipe - ingredients, nutrition and when to eat it
Pufferfish fillets are coated in batter and fried until golden. The crisp coating pairs well with the mild, tender fish inside.
Pufferfish fillets are coated in batter and fried until golden. The crisp coating pairs well with the mild, tender fish inside. Serve it alongside lunch or dinner when you’re craving crispy fish.
Seafood · 25 minutes to cook
Nutrition (per 447.7g serving): 2762.7 kcal · protein 27.6g · carbohydrate 19.7g · fat 278.4g · sodium 876mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the pufferfish dry to reduce splattering and help the batter coat it evenly.
Tips: If the oil is too cool, the coating may turn soggy. Heat it until a drop of batter rises to the surface right away.
Tips: Use commercially prepared pufferfish for cooking, and cook it thoroughly according to the package instructions.
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Ingredients (1 serving)
- Pufferfish Fillet — 120 g
- All-Purpose Flour — 2 Tbsp
- Potato Starch — 1 Tbsp
- Egg — 0.5 pc
- Salt — 0.5 tsp
- Black pepper — 0.1 tsp
- Cooking oil — 300 ml