Procedures

1. 1

   Separate the flesh from the head by cutting behind the gill flap of each fish. Keeping your knife against the bones, cut along the length of the fish to remove the fillet, peeling the flesh away as you go. Turn the fish over and repeat. Keep the tails on. Store the fillets for another use.

2. 2

   Heat 4 cups of vegetable oil in a wok or deep saucepan until it reaches 375°F. Add a few bones at a time and fry until crispy and lightly golden brown, about 2 to 3 minutes. Remove and drain on paper towels, sprinkle with salt. Serve immediately or at room temperature.