PURPOSE: A manufacturing method of a fried anglerfish glutinous rice cracker is provided to make anglerfish accessible to many people at any time anywhere by manufacturing anglerfish, which is good for health and mainly served in a soup, in a glutinous rice cracker form.CONSTITUTION: A manufacturing method of a fried anglerfish glutinous rice cracker comprises a first step of frying anglerfish in cooking oil after trimming the fish(S1) a second step of making a glutinous rice cracker sauce(S2) and a third step of mixing up the fried anglerfish in the glutinous rice cracker sauce(S3). The first step of trimming anglerfish and frying in cooking oil comprises a step 1-1 of removing of the internal organs, tail, and fin of the anglerfish and trimming the same(S5) a step 1-2 of separating the teeth and backbone of the anglerfish(S6) a step 1-3 of cutting the flesh of the anglerfish to a size suitable for frying(S7) a step 1-4 of seasoning with pepper powder and salt(S8) a step 1-5 of aging the anglerfish flesh at 1-10 deg. C(S9) a step 1-6 of frying the anglerfish flesh in cooking oil at 140-190 deg. C(S10) and a step 1-7 of removing oil contained in the anglerfish(S11). The second step of making the glutinous rice cracker sauce comprises a step 2-1 of preparing sauce materials(S12) a step 2-2 of boiling the sauce materials with water(S13) and a step 2-3 of adding and re-mixing a pickling solution and lemon juice into the mixed sauce materials(S14).COPYRIGHT KIPO 2013[Reference numerals] (AA) 1-1 step: Step of trimming anglerfish (BB) 1-2 step: Step of removing the teeth and the backbone of the anglerfish(without removing small bones) (S1) 1 step: Step of trimming and frying the anglerfish (S10) 1-6 step: Step of frying anglerfish flesh with cooking oil (S11) 1-7 step: Step of removing oil from the anglerfish flesh (S12) 2-1 step: Step of preparing sauce materials (S13) 2-2 step: Step of pouring water into the sauce materials and boiling (S14) 2-3 step: Step of re-mixing
