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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.
1 cup fish skin, sliced into bite-sized strips
2 salted duck egg yolk
1 tbsp butter
2 tbsps Olive oil
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.
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.
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