Fried Bone Juices

Preparation info

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By James Viles

Published 2016

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  • 700 ml (24 fl oz) vegetable oil
  • Bones from 2 small mackerel
  • 1 brown onion, chopped
  • 1 garlic clove, unpeeled
  • 100 ml ( fl oz) white soy sauce
  • 100 g ( oz) dried kelp or sea lettuce
  • Juice of 2 purple unpeeled carrots
  • 6 g (¼ oz) xanthan gum
  • 2 teaspoons salt
  • 12 green grapes
  • Grated zest of 1 lime


Heat the vegetable oil in a saucepan to 180°C (350°F) and fry the fish bones until brown and crisp. Put the bones in a deep saucepan and add the onion, garlic, white soy sauce, kelp and 600 ml (21 fl oz) water. Cover the pan and infuse over low heat for about 1 hour.

Strain into a clean saucepan, add the carrot juice and xanthan gum, then place over low heat and whisk until thickened. Season with salt and then strain through a fine mesh strainer. Put in the fridge to chill. Add the grapes and grated lime zest to the bone juices just before serving.