Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, fish bone chips (aji no hone senbei). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Leftover bones from filleting small fish like horse mackerel aji in japanese, salt enough to lightly sprinkle fish, grated parmesan cheese enough to lightly coat fish. Pat the fish bones dry with a paper towel. Line an oven pan with parchment paper. Fish bones and heads can be kept for making soup.
Fish Bone Chips (Aji no Hone Senbei) is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Fish Bone Chips (Aji no Hone Senbei) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have fish bone chips (aji no hone senbei) using 3 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Fish Bone Chips (Aji no Hone Senbei):
- Get Leftover bones from filleting small fish like horse mackerel AJI in japanese
- Make ready Salt enough to lightly sprinkle fish
- Make ready Grated Parmesan cheese enough to lightly coat fish
Fish bones and heads can be kept for making soup. Or, if the bones are tender enough they can be made into delicious fish-bone crackers. At the sushi restaurant in New York I worked at many years ago, the chefs used to serve these as extra treats to favored customers. Bare Bones: an upscale fish and chip restaurant featuring west coast halibut, salmon, cod and prawns.
Instructions to make Fish Bone Chips (Aji no Hone Senbei):
- Preheat oven to 200°C/400°F. Pat the fish bones dry with a paper towel.
- Line an oven pan with parchment paper. Spread out bones on the pan and sprinkle with salt and cheese. Bake for 15 minutes or until crispy and browned.
- The chips are best eaten fresh out of the oven, but you can keep them in a tupperware container and re-crisp in a toaster oven.
At the sushi restaurant in New York I worked at many years ago, the chefs used to serve these as extra treats to favored customers. Bare Bones: an upscale fish and chip restaurant featuring west coast halibut, salmon, cod and prawns. Bare Bones served up some of the best fish and chips I've ever had. Value of the meal was on point and very filling. Service was incredible even with a full restaurant and busy take out.
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