Deep-fried jellyfish, anyone?
A bizarre story in the Guardian this week: apparently Chinese immigrants are surprising the people of Tuscany by gathering and eating jellyfish. Actually I always recommend jellyfish as an initiation into the pleasures of mouthfeel in Chinese food: a cool salad of ribboned jellyfish and cucumber with a light sesame oil fragrance is not in any way frightening, and very easy to enjoy, even for people who dislike the idea of eating jellyfish. But I’ve never come across them deep-fried – have any readers of this blog? I’d be interested to hear about it.
5 Responses to “Deep-fried jellyfish, anyone?”
You’re in Scotland — I am sure that if they served jellyfish there, it would be battered & deep fried!
Hi Fuchsia, hope you’re well.
I read that article too, and wondered about the deep-fried part – I’ve never eaten jellyfish cooked that way. I wonder if the writer got it wrong.
hope to see you soon,
susan
Rehydrated jellyfish has such a delicate flavor, batter and deepfrying it will just taste like the batter, don’t you think?
Deep fried jelly fish served as a side dish if fairly common in China. It looks like glass noodles but it is more crunchy.
Wondering if the large Jelly fish near Japan would be prepared like Calamari is.Can it be done.The large top mushroom-crown is thick like octupus & calamari