Fried Mackerels (Raja).

Fried Mackerels (Raja) .....

I have deep fried the tail part of the Mackerels only. Cut them to about at least 4 inch length pieces. Wash and remove the excess water. Give two gashes on each side of the piece. You can keep the mackerels whole also if they are small sized. Just cut them off at the heat part a bit, trim of the fins and tail and remove the sacles on the body. Give a slit on the side of the stomach and clean it in plenty of water. Dry well and give gashes on sides.

In a small bowl mix 2 tblsp of chilly powder, salt and 1-2 tsp of vinegar / tamarind paste and mix well. Apply this to the fish well on all side, see that you fill some inside the gashes too. Put them in a tin and put it in fridge for 3-4 hrs. 

In a flat large plate, put about ½ cup of rice flour and spread it well. Roll the fish pieces each at a time and coat them well on all sides. 

Heat oil in a kadai with plenty of oil, when smoking hot, lower the heat and wait for 5 minutes. Add in each fish piece at a time carefully sliding it in from the side of the kadai. Add about 4-5 pieces at a time, depending upon the size of the kadai and the amount of oil added. Do not add more than the oil can hold at a time or else the fish will not fry well.

Fish does not take lot of time to get fried and crispy. Turn over once of twice for even cooking of the fish. When crispy and done remove with a slotted spatula and put it on a plate lined with absorbent paper for the excess oil to drip off well. Serve hot with lunch / dinner.