Boktwigim || Deep-fried Puffer Fish, 炸河豚, 炸河豚, ふぐ天ぷら, 복튀김

Boktwigim is a popular Korean dish featuring deep-fried puffer fish. It’s a delicacy known for its crispy exterior and tender, flavorful interior.

Key Characteristics:

Crispy Exterior: The fish is coated in a light batter and deep-fried until golden brown and crispy.
Tender Interior: The flesh of the puffer fish is tender and juicy.
Unique Flavor: Puffer fish has a distinctive, slightly sweet flavor.

How to Make Boktwigim:

Note: Preparing puffer fish requires special training and expertise due to its toxicity. It’s recommended to enjoy this dish at a reputable restaurant.

Prepare the Puffer Fish: The fish must be carefully cleaned and prepared by a licensed chef to remove its poisonous organs.
Cut the Fish: Cut the fish into bite-sized pieces.
Batter the Fish: Dip the fish pieces in a batter made of flour, egg, and water.
Deep Fry: Deep-fry the battered fish in hot oil until golden brown and crispy.

Tips for Enjoying Boktwigim:

Fresh Puffer Fish: Use fresh, high-quality puffer fish for the best flavor.
Proper Preparation: Ensure that the fish is properly prepared and cooked to remove any toxins.
Dipping Sauce: Serve with a dipping sauce, such as soy sauce mixed with vinegar and chili pepper flakes.

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