Serious Eats hat ein denkbar einfaches Rezept für einen Snack: Fritierte Fischgräten.
Fried fish bones are a common Japanese snack or bar food. While they might never take the place of potato chips or pigs' tails in my ranking of best fried foods ever, fish bones might be one of the best fried snacks when you include in your judgment the fact that they are bones. When do you ever get to actually eat bones? You can eat marrow but not the bones of mammals. The equivalent of fish bones in the crustacean category may be deep-fried shrimp with their shells still intact. But even shrimp shells that have been deep-fried and edible are there because you want to eat the shrimp flesh. It is only with fish bones that you make the effort to remove and cook their skeletons. Doing so is simple: Drop in hot oil and deep-fry for two to three minutes, until the bones are light brown.
Fried fish bones taste like what you imagine of thin and delicate bones: crunchy at the thick parts and crispy at the thin parts, with a slightly fishy flavor. The trick is to leave some of the fish flesh on when you fillet the whole fish, so that the meat clinging to the bone becomes crispy and brown—sort of like the ends of prime rib that taste like caramelized beef jerky.
Außerdem haben sie ein paar schöne Tipps, wie man mein Grundnahrungsmittel Thaisuppen/Ramen mit ein paar einfachen Mitteln aufsexen kann: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles. Pflichtlektüre für
faule Säcke Genießer wie mich.