Chueotwigim || Deep-fried Loach, 炸泥鳅, 炸泥鰍, どじょうの天ぷら, 추어튀김

Chueotwigim is a Korean dish made by deep-frying loach. It’s a popular choice, especially in regions where loach is readily available. The crispy exterior and tender interior make it a delightful snack or side dish.

Ingredients:

Fresh loach
Flour
Cornstarch
Salt
Pepper
Vegetable oil for frying

Instructions:

Clean the loach: Thoroughly clean the loach to remove any dirt or slime.
Prepare the batter: Mix flour, cornstarch, salt, and pepper in a bowl. Add water gradually to form a batter.
Coat the loach: Dip the cleaned loach into the batter, ensuring it’s fully coated.
Deep fry: Heat vegetable oil in a deep fryer or pot. Carefully add the coated loach and fry until golden brown and crispy.
Drain: Remove the fried loach from the oil and drain on paper towels.
Serve: Serve hot with a dipping sauce, such as soy sauce mixed with vinegar and chili peppers.

Tips:

Freshness: Use fresh loach for the best flavor and texture.
Oil temperature: The oil temperature should be high enough to ensure the loach cooks quickly and becomes crispy.
Dipping sauce: A simple dipping sauce of soy sauce, vinegar, and chili peppers complements the flavor of the fried loach.

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