WORLDSDAILYFOOD PHOTO CONTEST | THURSDAY SEAFOODS ENTRY FOR FOOD PHOTO CHALLENGE

IT'S THURSDAY SEAFOOD TIME !!

Let me introduce to you one of may favourite dishes from Japan.
Shishamo, or Spirinchus lanceolatus, is a native fish from Hokkaido, Japan.

Whenever my boys and I dine in any Japanese restaurant, this is one dish that is to be ordered. And because of that, it has become our all-time favourite.

How to prepare Shishamo
About 10 ounces shishamo
1/2 cup flour, for dusting
1 teaspoon of salt
At least 3 cups oil, for frying

**Directions**
Wash and dry the fish. In a medium size bowl, combine flour & salt.
In wok, heat oil to about 350 F. Have ready a plate lined with paper towels. 
Lightly dredge each fish in the bowl of flour & salt.
Deep-fry for 2 to 3 minutes, until skin is golden brown. 
Place the fried fish on the paper towels to soak up oil.
Eat immediately with sections of lemon.

A simple yet satisfying way to enjoy.

Hope you enjoy my photo as it's taken from my Huawei.

Thank you @travelsbyblue owner of THE HOME OF @worldsdailyfood for introducing me to this new world.

Join the fun in #worldsdailyfood photo contest:
MONDAY DRINKS
TUESDAY APPETIZERS and/or SOUP
WEDNESDAY MEAT DISHES
THURSDAY SEAFOODS
FRIDAY PIZZA and/or PASTA
SATURDAY SALAD and/or DESSERT
ANYTHING GOES SUNDAY