Crispy Fried Fish Bones
Prep time
Cook time
Total time
Recipe type: Seafood
Cuisine: Asian
Serves: serves 4
  • 1 kg fish bones – cut into bite size pieces
  • 2 stalks spring onion – cut into sections
  • 30 g ginger – peeled and cut into thin strips
  • 3 tbsp Chinese rice wine
  • Cooking oil
  • Marinade:
  • 1 tbsp curry powder
  • ½ tsp chilli powder
  • 1 tsp salt
  • 1 ½ tsp sugar
  • 1 ½ tbsp soy sauce
  • Few dashes of white pepper
  • 2 to 3 tbsp potato starch (substitute with corn flour if unavailable)
  1. Wash the fish bones thoroughly to get rid of excess blood and fishy smell. Drain and set aside.
  2. In a medium bowl, add in Chinese rice wine, spring onion and ginger. Use your hand to mix and lightly squeeze the ginger spring onion mixture to extract the juice.
  3. Pour the ginger spring onion mixture onto the fish bones and mix well. Let them marinade for 15 mins.
  4. After 15 mins, remove the ginger and spring onion. Drain excess liquid.
  5. Add in the marinade ingredients and mix well. Let the flavors mingle for about 5 to 10 mins before cooking.
  6. Add cooking oil into a frying pot or thick based pot.
  7. Heat oil until hot. Insert a wooden chopstick into the oil, if you see tiny bubbles forming, the oil is ready.
  8. Carefully add in the fish bones, a few at a time. Do not over crowd the pot.
  9. Turn down heat slightly and fry until both sides are golden.
  10. Drain on paper towel and serve warm.
Recipe by Bear Naked Food at