fried shishamo recipe

another simple recipe that i want to share.... i love to eat shishamo but it is always so expensive to eat in restaurant... 3-4 pieces of fish will cost $5+... so i decided to DIY....

ingredients:
shishamo               1 pack
for shishamo, you can get them from NTUC for just $5.30/pack... inside you have like 20+ pieces... so much cheaper than eating at restaurant....

shishamo

potato starch          as required
you can also use normal flour but i feel the crispy texture is better with potato starch

steps:
1. it is very important to thaw the fish completely so that you can remove the intestine easily
2. remove the intestine....

open up the sides to expose the gills

grab hold of the gills & pull out the intestines... it is important to remove everything or else there will be a bitter taste

de-guted shishamo

3. gently dap dry the fish with some kitchen towel & roll it evenly with potato starch

potato starch

shishamo coated with starch

4. heat up a pan of oil... personally i do shallow frying because i dont want to use too much oil.....
5. fry the fish... it will take a few min

frying shishamo

6. let the fried fish sit on some kitchen towel to drain off the oil & cool down slightly before eating

dada.... yummy shishamo

i would recommend drizzling some lemon juice onto of the freshly fried shishamo... it will bring out the flavour of the fish =)