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Crispy Fish Skin Chicharon (Cracklings)
Oct 24th, 2010 by niceyfemme

After I tortured a bangus (milkfish) trying to prepare it for relleno, I was left with the skin and didn’t know what to do with it.┬áSo I just cut it about half an inch thick and season with iodized salt and put in the fridge for around 10 minutes. Then I pat it dry with paper towels. Deep fried it in canola oil mixed with a tablespoon of sesame oil (which taste I love) to incorporate that yummy taste into my cracklings. It was yummy.

This became my midnight snack. The third time I ate last night. It was perfect with vinegar with chopped red chili. Ooh! I think I have to stop eating as many times as I do now before I reach for weight loss products. With food like this, how to lose weight?

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