BEST WAY to Cook and Eat Shad - Crispy and No Bones!

This is the best and easiest way I have found to cook and eat Shad. With this method, there are virtually no bones to pick around! When cooked properly, all the bones turn crispy and will crumble when bit into. My family loves this with a Thai sweet chili dipping sauce. Try it and let me know how it how much you like it!
Cooking notes:
- Smaller shad are better suited for this because the bones are already small!
- Clean shad by removing the head, tail, innards, and scales.
- Cut small slices into the fish: 1/4" apart, all the way down to the spine, but don't cut through the spine.
- You can pan fry in 1" deep oil, or deep fry. You want to crisp all the bones, therefore you will need to fry longer than normal fried fish.
- For smaller shad, I fry 10 mins each side, 20 mins total.
- For larger shad, I fry up to 15 mins each side, 30 mins total.
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[@faqui1969]

I guess, he means, they will still be there, but they might be a lot crispier and easier to chew.

[@ridwaany.307]

Isn’t there still most of the bones in this?