Anyone who has tried fried fish with skin still on....?

  • Thread starter Thread starter carlovingbiodude
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carlovingbiodude

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This is for anyone who tried fried fish with skin still on...
I think it tastes great! Fish with skin still on but no scales and some garlic/ginger paste, dash of salt, TINY bit of red chili power fried in olive oil (or veg oil) and it tastes wonderful! It is mainly a South Asian recipe.
Anyone who has tried this before (or anything else with fish skin still on), can you please tell me why the fish tastes SO much better with the skin?
My guess is the fattiness of the skin
Haha yeah fishing is fun
haha i didnt think too many other people ate fish with skin... most people i know that arent indian discard the skin.... actually i know alot of indians that do it too.
 
Exactly right! The skin acts as a wrap and helps maintain the moisture. Notice the difference between dry as a bone fish and a whole fish cooked in the same manner for the same amount of time.
Think I'll go fishin' now!
 
omg

fried fish with skin on is the best!


i actually had some tonight!!


and thanks alot

u made me even more hungrier =(
 
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