Deep Fried Fish Bones

The Nasty Bits

Recipes and stories for everything but the oink.

Deep Fried Fish Bones
  • Yield:4 as a snack or appetizer


  • 8 small whiting fish or smelt
  • 4 cups vegetable oil


  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.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: