Fish Fry

I had a cool day at school today! During my free period, I made a guest appearance in the home-ec class and they had a bunch of oba-chan's (old ladies, grandmas) in as guests to teach the students how to tempura fry sardines. Here's how you do it:

1. Take the sardine in one hand and with the other hand, snap the head off, just below the gills. Pull down toward the stomach and the guts and stuff should follow as the head comes off.

2. Stick your finger down new orafice that you've made and "open" the fish via the belly. Like a reverse zipper. Spread the fish open so it's like a fillet. Rinse the fish so the guts and stuff are outta there.

3. Massage the spine and bones so that they start to separate from the meat. Gently pull the spine out, and set aside (you will fry it later too, and it's crunchy, like a skinny french-fry at McDonald's).

4. You should have a nice looking fish fillet now, which you dip into tempura batter. Also sprinkle tempura batter over the fish spines.

5. Deep fry to desired cholesterol level. Remove, and enjoy!

I have to say, it was a pretty cool experience. Unfortunately, my hands were too covered in fish guts to take any pictures but I will try again at home and make sure to document the experience. I was a little apprehensive about eating the spines but man they are pretty damn tasty (and crunchy, in a nice deep fried fish bone kinda way).

YUM!

Remind me someday to write about the time I visited Dan on the cattle ranch and we slaughtered a cow. Talk about gross (but damn those were some niiiiice T-bones)!