Crispy Dried Pollack Jerky Fries
Baek Jong-won’s Dried Pollack Jerky Fries: The Perfect Beer Snack
When enjoying a beer at home, is there a better snack than dried pollack jerky fries? These fries are crispy on the outside and chewy on the inside, making them a perfect accompaniment to your homebrew. Try this simple yet delicious recipe for your next relaxing evening.
Main Ingredients- Dried pollack jerky, about 1 handful
- 2 Cheongyang peppers
- 1 cup pancake mix (buchim garu)
- 3 cups olive oil (for frying)
Recommended Dipping Sauce (Optional)- 2 Tbsp wasabi mayonnaise
- 2 Tbsp wasabi mayonnaise
Cooking Instructions
Step 1
Prepare the dried pollack jerky. Tear it by hand into bite-sized pieces (about 5-7 cm) or cut it into smaller strips with scissors. If the jerky is too dry, lightly mist it with water from a spray bottle to moisten it before cutting.
Step 2
In a large bowl, add 1 cup of pancake mix. (For an extra crispy texture, you can use tempura flour, or a mix of pancake and tempura flour.)
Step 3
Add the prepared dried pollack jerky and finely chopped Cheongyang peppers to the bowl. The Cheongyang peppers add a spicy kick and aroma that cuts through richness. Adjust the amount to your preference or substitute with other spicy peppers.
Step 4
Now, let’s make the batter. Pour in half a cup of water first. Using a spatula or your hands, knead the ingredients together until the powder coats the pollack jerky. Aim for a thick batter consistency that clings well to the jerky, not too runny. If needed, add a tiny bit more water to adjust the thickness.
Step 5
Prepare the frying oil. Pour about 3 cups of olive oil into a deep pan. Heat the oil to approximately 170°C (340°F). You can check the oil temperature by dropping a tiny bit of batter; if it immediately floats to the surface, the oil is ready.
Step 6
Gently drop small portions of the battered pollack jerky into the hot oil. Ensure the pieces don’t stick together. Stir gently to prevent the batter from separating while frying.
Step 7
Fry the pollack jerky, flipping occasionally, until it turns a golden brown and becomes crispy. Be careful not to fry on excessively high heat, as the outside might burn before the inside is cooked. Fry over medium to medium-high heat for even cooking.
Step 8
Once fried to a golden hue, remove the pollack jerky from the oil and place it on a wire rack or paper towels to drain excess oil. This step is crucial for achieving maximum crispiness.
Step 9
Prepare your dipping sauce. Chef Baek Jong-won’s recipe suggests mixing 2 Tbsp mayonnaise, 0.5 Tbsp sugar, and 0.5 Tbsp vinegar. However, I personally prefer dipping mine in wasabi mayonnaise. Simply mix wasabi into mayonnaise to your liking for a delightfully pungent sauce that pairs perfectly with the pollack jerky.
Step 10
Arrange the drained, crispy dried pollack jerky fries on a plate. Serve immediately while warm with your chosen dipping sauce. Elevate your home drinking experience with this special homemade snack!
