Usually I use spanish mackeral (tenggiri) for this recipe. I will fry the skin after making fish paste for other dishes. By doing this way, you can make another dish using the fish skin.

  • 2 pieces fish skin (cut into small pieces)
  • 1 tabsp cornflour
  • salt and pepper
  • oil for frying
1. Season the fish skin with salt and pepper.

2. Mix cornflour with the fish skin.

3. Heat up oil for deep frying.

4. When oil is hot, put in the fish skin. Fry till crispy.

5. Serve on a plate.

cooking time: 10 minutes
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