Crispy & Chewy Dried Filefish (Gwipo) Fritters: The Ultimate Snack Recipe
How to Make Delicious Gwipo Fritters at Home
Experience the perfect crunch on the outside and chewy texture on the inside with these irresistible Gwipo (dried filefish) fritters! I’ll guide you through the simple steps to make this popular Korean snack. It’s a fantastic pairing with beer or a delightful treat for kids!
Main Ingredients- Dried Filefish (Gwipo), large size: 5 pieces
- Coating Flour (all-purpose flour or starch): 3 Tbsp
- Tempura Batter Mix: 1 cup
- Cold Water: 2/3 cup
- Vegetable Oil: ample amount (for deep frying)
Cooking Instructions
Step 1
First, prepare the dried filefish. Cut each piece into 5-6 lengthwise strips suitable for easy eating. Ensure the strips aren’t too thin, as they can burn quickly during frying. Adjust the size based on your preference.
Step 2
Place the cut Gwipo pieces into a resealable plastic bag. Add about 3 tablespoons of the tempura batter mix. Seal the bag and shake gently to coat each piece evenly with the dry mix. This step helps the wet batter adhere better and contributes to a crispier texture.
Step 3
To create a perfectly crispy coating, prepare the wet batter. In a bowl, combine 1 cup of tempura batter mix with 2/3 cup of cold water. Whisk until just combined; a few small lumps are okay, as overmixing can result in a less crispy coating. The key is a light and airy batter.
Step 4
Now, take the Gwipo pieces that have been coated with the dry mix and dip them into the prepared wet batter. Ensure each piece is evenly coated with the batter. Avoid overly thick layers of batter; a moderate coating is ideal for crispiness.
Step 5
Begin frying. Pour a generous amount of vegetable oil into a pan and preheat it over medium heat. Once the oil is hot enough (around 350°F or 175°C), carefully add the battered Gwipo pieces. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Keep a close eye on them, especially the thinner edges, to prevent burning.
Step 6
Since Gwipo is quite thin, it can burn very easily. Never take your eyes off the fritters while they are frying! Continuously monitor their color and adjust the heat as needed. It’s also a good idea to test one by tasting it to ensure it’s perfectly cooked.
Step 7
During the frying process, small batter bits might float in the oil, which can cause uneven browning or burning. Periodically skim these bits out of the oil using a fine-mesh sieve or slotted spoon. This ensures a cleaner fry and a better final product.
Step 8
Once perfectly fried, remove the Gwipo fritters from the oil and place them on a wire rack or paper towels to drain excess oil. Allowing them to drain properly will make them even more delicious and less greasy. Serve immediately while warm for the best texture and flavor!
