Drying is an ancient form of food preservation. Dried fish is a traditional food consumed in Asian and Catholic Mediterranean countries. Lutefisk, made from air-dried white fish, is popular in Nordic countries such as Sweden. Small fish such as anchovies and sardines store easily in dried form. Keep a bag in the cabinet to snack on. You can purchase them in many Asian and some specialty grocery stores, and then follow these tips to enjoy them.
Things You'll Need
- Dried fish
- Coconut oil
- Small pan
- Salt and pepper
Remove a cup of dried fish from bag.
Heat oil on high heat in a shallow pan. Use oil that can withstand the high temperature, whose flavor won't compete with the fish's.
Move fish around with a spatula while they cook. Fry until they are crispy.
Season with salt and hot pepper.
Enjoy eating the snack with a cold drink.
Tips & Warnings
- Small fish are a good source of calcium, omega-3 fatty acids and vitamin D. Because of their size, they usually don't contain as much mercury as bigger fish.
- If you prefer a softer texture, soak dried fish in water for thirty minutes. Squeeze out excess water before cooking. Larger fish require a longer soaking time, and you may have to cut them into pieces for some recipes.
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