Re: Crispy bones!

[Guest guest]

> Today I found a really tasty one. It was inspired

> by a person who told me that in parts of Asia they

> eat Tempura fried shrimp with the heads ON ... the

> heads get crispy when fried and eat like potato chips.

Oh yeah, man, those are GOOD! We can get them salt-and-pepper fried

like that at a great Chinese seafood restauarant here.

> Sooooo ... I was making some trout, and I took out the

> center bone, cut the head in half, cut the tail and fins

> off. These I tossed with oil and salt and baked until

> they were crispy. Wow! They ARE like potato chips,

> or bacon, but really, really filling.

I'm going to have to try that.

Lynn S.

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Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.knitting911.net

[Guest guest]

>Oh yeah, man, those are GOOD! We can get them salt-and-pepper fried

>like that at a great Chinese seafood restauarant here.

Those Chinese always seem to have the good ideas!

Btw, as for the rest of the trout:

I ate some today after it had marinated and I

think I found something I like better than lox!

Easier too! I marinated the raw trout in a mix

of balsamic vinegar, onions, garlic, and ginger.

It is FANTASTIC. Kind of like pickled herring

but milder and more flavorful. The book

says it is best eaten within 2 weeks, but

I doubt it will last that long. It doesn't

taste " raw " and I think it would be quite

socially acceptable ... likely any fish would

work, but one with fewer bones or a filet

would be better for a " normal persons "

group. Toss the marinated fish with a little

olive oil and it would be a salad ...

Heidi Jean