Head-on seafood: Some like it whole

May 16, 2017

Inspired by traditional Peruvian, Jamaican and Asian dishes, or simply because they are fans of how frying locks in the juicy and intense flavors of bone-in cooking, chefs across the country are reeling in diners with whole, fried fish.

“By cooking the whole fish, more flavor from the bone seeps into the flesh and the result is really tasty,” said Andre Fowles, chef de cuisine at Miss Lily’s, a Jamaican-style diner, rum bar and jerk shack with two locations in New York City and one in Dubai. 

To make Hellshire Beach Style Porgy, served only at Miss Lily’s East Village