Crispy Fried Dried Filefish (Gwipo Twigim): A Simple Holiday Treat Recipe
How to Make Deliciously Crispy and Savory Fried Gwipo
To celebrate the holiday, I tried making some traditional pancakes and fried Gwipo! This recipe introduces a special menu perfect for enjoying with family during festive times. With a crispy exterior and chewy interior, fried Gwipo is an excellent accompaniment to makgeolli or beer, and it’s also a delightful snack that even children will love. With simple ingredients and an easy process, anyone can make delicious fried Gwipo.
Main Ingredients- 10 sheets Dried Filefish (Gwipo)
- 1 cup Tempura Flour (or 1 cup Jeon/Pancake Flour)
- 1.5 cups Cold Water
- Generous amount of Cooking Oil (Canola Oil, etc.)
Cooking Instructions
Step 1
First, prepare the Gwipo. Cut each of the 10 sheets of Gwipo into 4 equal pieces for easy handling and eating. This size makes them convenient for frying and serving.
Step 2
Briefly soak the cut Gwipo in cold water for about 10 seconds. Be careful not to soak them for too long, as this can make them soggy. This step helps to slightly reduce the saltiness and tenderize the Gwipo before frying.
Step 3
Drain the Gwipo lightly and generously coat them with tempura flour (or Jeon flour). A convenient way to do this is to place the flour in a resealable plastic bag, add the Gwipo, and shake. Coating with dry flour first helps the batter adhere better and creates a crispier texture.
Step 4
Now, let’s make the batter. In a bowl, combine 1 cup of tempura flour (or Jeon flour) with 1.5 cups of cold water. Mix with chopsticks until small lumps remain. Avoid overmixing, as this can develop gluten and make the batter tough. A slightly thin consistency is key for a light and crispy coating.
Step 5
Dip the flour-coated Gwipo into the prepared batter, ensuring each piece is evenly coated. This coating will help the Gwipo become wonderfully crispy when fried.
Step 6
Heat a generous amount of cooking oil in a deep pan or pot to about 170-180°C (340-355°F). Carefully add the battered Gwipo one by one, ensuring not to overcrowd the pan. Fry until golden brown. Avoid using excessively high heat, which can burn the outside before the inside is cooked through. Medium heat is recommended.
Step 7
For an even crispier texture, you can double-fry the Gwipo. After the first fry, remove them from the oil, increase the oil temperature slightly, and fry again for just 10-20 seconds. This second fry will result in a delightfully crisp bite. Drain the fried Gwipo on paper towels to remove excess oil and serve immediately while warm for the best taste.
