Crispy, bold, and packed with flavor, these Tempura Fin Wings turn fish collars into an irresistible appetizer or main dish. Lightly battered and fried to golden perfection, the collars are brushed with a sweet and spicy Korean glaze and served alongside a crunchy, refreshing noodle salad tossed with fresh veggies, herbs, and crispy chicken skin. A perfect fusion of textures and flavors for your next gathering or seafood spread.
Tempura Fin Wings
Makes about 4 servings
Ingredients
CRISPY NOODLE SALAD
- 4 quarts canola oil, for frying
- 3 garlic cloves, thinly sliced
- Skin from 4 chicken thighs
- 2 cups broken chow mein noodles
- 1 cucumber, peeled, seeded, and thinly cut crosswise
- 1 small carrot, shredded
- 1½ cups shredded napa cabbage
- ¼ cup thinly sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ cup chopped peanuts
- 1 tablespoon thinly sliced shallot, fried until golden brown and chopped
- ¼ cup Thai sweet chili sauce
- 1 teaspoon fish sauce
KOREAN GLAZE
- 1 tablespoon soy sauce
- 3 tablespoons mirin
- 2 tablespoons apple cider vinegar
- 1 tablespoon gochujang (Korean red chili pepper paste)
- 3 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons firmly packed light brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Pinch ground black pepper
- 1 tablespoon black sesame seeds
FRIED COLLARS
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 cup cornstarch
- Pinch baking powder
- Pinch baking soda
- 2½ cups soda water
- 4 fish collars (snapper collars are ideal)
Instructions
- For salad: Heat 1 tablespoon canola oil in a small skillet over medium-high heat. Add garlic, and cook, stirring frequently, until browned and crispy. Reserve.
- In a cast-iron Dutch oven, heat 3 inches of canola oil over medium heat until a deep-fry thermometer registers 350°. Pat chicken skins dry, and fry until browned and crispy, in batches if necessary. Reserve oil in Dutch oven. Drain on paper towels, and chop when cool.
- In a large bowl, combine noodles, cucumber, carrot, cabbage, green onion, cilantro, peanuts, shallot, chili sauce, fish sauce, reserved garlic, and ¼ cup chicken skins. Cover and refrigerate until serving
- For glaze: In a large pan, combine soy sauce, mirin, apple cider vinegar, gochujang (Korean red chili pepper paste), honey, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Bring to a boil over medium-high heat, stirring frequently; lower heat, and simmer for 3 minutes or until slightly thickened. Top with sesame seeds, and keep warm until serving.
- For collars: Heat reserved frying oil over medium-high heat until a deep-fry thermometer reads 350°.
- In a large bowl, whisk together flours, cornstarch, baking powder, and baking soda. Stir in soda water. Dip collars in batter, and allow excess batter to drip for a couple of seconds; gently place into hot oil. In batches, fry collars until golden brown, 4 to 6 minutes. Let drain on paper towels.
- Brush glaze onto collars until evenly coated. Serve immediately with noodle salad.
