Flying Fish Juicy Bones Recipe
Make Flying Fish Juicy Bones Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Flying Fish Bones
Breading & Frying
Glaze & Garnish
Method
Marinated Flying Fish Bones
- 1
Clean & Prep
Rinse the flying fish bones under cold water and pat them dry with paper towels. Ensure any excess blood or loose bits are removed. Leave marrow intact for juicy flavor.
- 2
Make Marinade
In a mixing bowl combine lime juice, light soy sauce, honey, minced garlic, grated ginger, sesame oil, ground black pepper and kosher salt. Whisk until honey dissolves and mixture is uniform.
- 3
Marinate
Place the fish bones in a shallow dish or resealable bag and pour the marinade over them, turning to coat. Marinate in the refrigerator for 30–45 minutes, turning once halfway. Remove from fridge 10 minutes before frying to take off chill.
Breading & Frying
- 4
Prepare Batter and Coating
In a bowl whisk together all-purpose flour, cornstarch and baking powder. In a separate small bowl lightly beat the egg (if using) then add cold sparkling water and stir. Combine wet and dry just until blended—do not overmix; some lumps are fine. Place breadcrumbs in a shallow dish for final dredge.
- 5
Heat Oil
Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 4–5 cm (1.5–2 inches). Heat oil to 180°C (350°F). Use a thermometer for accuracy. If you don't have one, test by dropping a pinch of batter; it should sizzle and rise immediately.
- 6
Coat Fish Bones
Remove fish bones from marinade and let excess drip off. Lightly dust each piece with flour (from the dry mix) to help batter adhere. Dip into the batter to coat evenly, then press into breadcrumbs for a crisp outer crust. For a lighter crust you can skip breadcrumbs and fry batter-coated bones directly.
- 7
Fry in Batches
Carefully lower bones into hot oil in a single layer without crowding. Fry 3–5 minutes, turning once, until golden brown and cooked through. Cooking time varies with size; fish bones will sound hollow and marrow should be hot and juicy. Remove with a slotted spoon and drain on a wire rack set over a tray or on paper towels. Keep warm in a 100°C (210°F) oven while you finish remaining pieces.
- 8
Light Brush
When all pieces are fried, brush each lightly with neutral oil to enhance shine and prevent dryness before glazing.
Glaze & Garnish
- 9
Make Glaze
In a small saucepan melt butter over low heat, add the sweet chili sauce and a teaspoon of lime zest. Stir until just combined and warm—do not boil. Taste and adjust: add a pinch of salt or another teaspoon of lime juice if you prefer tarter glaze.
- 10
Glaze the Bones
Brush the warm glaze over each fried bone, coating top and sides. The warmth helps the glaze cling without soaking into the crust.
- 11
Finish & Serve
Sprinkle sliced scallions, toasted sesame seeds and chopped cilantro over the glazed bones. Serve immediately with lime wedges on the side for extra acidity and a small bowl of extra sweet chili sauce for dipping.