Fried Fish Bones

Name: Fried Fish Bones
Cuisine: Japanese
Ingredients: You will need about 12 fish roughly 6 inches (15 cm) long. I use small whiting, as their heads can be added to the stockpot later and their fillets can be used to reinforce a consommé, or headless smelts, which are easy to find. However, the smelt flesh is too overpowering for consommé, so if you use them, broil the fillets on a lightly oiled baking sheet for about 2 minutes per side, brushing with a glaze of soy, sugar, and sake; or simply broil and serve with the gooseberry sauce.; You will need about 12 fish roughly 6 inches (15 cm) long. I use small whiting, as their heads can be added to the stockpot later and their fillets can be used to reinforce a consommé, or headless smelts, which are easy to find. However, the smelt flesh is too overpowering for consommé, so if you use them, broil the fillets on a lightly oiled baking sheet for about 2 minutes per side, brushing with a glaze of soy, sugar, and sake; or simply broil and serve with the gooseberry sauce.; You will need about 12 fish roughly 6 inches (15 cm) long. I use small whiting, as their heads can be added to the stockpot later and their fillets can be used to reinforce a consommé, or headless smelts, which are easy to find. However, the smelt flesh is too overpowering for consommé, so if you use them, broil the fillets on a lightly oiled baking sheet for about 2 minutes per side, brushing with a glaze of soy, sugar, and sake; or simply broil and serve with the gooseberry sauce.; You will need about 12 fish roughly 6 inches (15 cm) long. I use small whiting, as their heads can be added to the stockpot later and their fillets can be used to reinforce a consommé, or headless smelts, which are easy to find. However, the smelt flesh is too overpowering for consommé, so if you use them, broil the fillets on a lightly oiled baking sheet for about 2 minutes per side, brushing with a glaze of soy, sugar, and sake; or simply broil and serve with the gooseberry sauce.; You will need about 12 fish roughly 6 inches (15 cm) long. I use small whiting, as their heads can be added to the stockpot later and their fillets can be used to reinforce a consommé, or headless smelts, which are easy to find. However, the smelt flesh is too overpowering for consommé, so if you use them, broil the fillets on a lightly oiled baking sheet for about 2 minutes per side, brushing with a glaze of soy, sugar, and sake; or simply broil and serve with the gooseberry sauce.; You will need about 12 fish roughly 6 inches (15 cm) long. I use small whiting, as their heads can be added to the stockpot later and their fillets can be used to reinforce a consommé, or headless smelts, which are easy to find. However, the smelt flesh is too overpowering for consommé, so if you use them, broil the fillets on a lightly oiled baking sheet for about 2 minutes per side, brushing with a glaze of soy, sugar, and sake; or simply broil and serve with the gooseberry sauce.; Heat 4 cups (1 l) vegetable oil in a deep fryer or a large deep saucepan until it reaches 375°F (190°C). Add a few bones at a time and fry until crisp and lightly golden, 1 to 2 minutes. Remove and drain on paper towels, sprinkle with salt, and serve hot or at room temperature.; Heat 4 cups (1 l) vegetable oil in a deep fryer or a large deep saucepan until it reaches 375°F (190°C). Add a few bones at a time and fry until crisp and lightly golden, 1 to 2 minutes. Remove and drain on paper towels, sprinkle with salt, and serve hot or at room temperature.; Heat 4 cups (1 l) vegetable oil in a deep fryer or a large deep saucepan until it reaches 375°F (190°C). Add a few bones at a time and fry until crisp and lightly golden, 1 to 2 minutes. Remove and drain on paper towels, sprinkle with salt, and serve hot or at room temperature.

Preparation info

Serves
4
as a snack

Difficulty
Easy

Appears in

Bones

By Jennifer McLagan

Published 2005

About

The origin of this dish is the Japanese kitchen, where it is called senbei. I had read about it in various sources and my friend, the talented cooking teacher Hiroko Sugiyama, confirmed that it is used as a garnish or snack. These fried bones are crispy, salty, and delicious, the perfect accompaniment to a cold Japanese beer.

You’ll have to do the preparation for this recipe yourself; I doubt that your fishmonger will bother with such small fish, but you can

Method