How did it taste? I used to throw those things back because they were such a pain to clean. Now that I have learned the quick and dirty way of dressing them out, I'll keep every one I can get my hands on.:chuckle:
He probably would not fit in the normal sized wok anyway.:razz:
BTW: in the future, just gut them and cut each side with a series of vertical slashes between the ribs. (like on the fish below) Do not remove the head, the tail, the fins, the skin, nothing! Just deep fry the whole thing. Easy!
><///('>
JD
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