The key to good fish fry, is buying fresh fish. The flesh must be firm, the skin shiny and the eyes look clear. Also when cut, they must bleed. Fresh fish does not have any bad smell.
The second and often ignored part is how the fish is cut. For fishes like Mackerel, I highly recommend filleting them. But don’t remove the middle bone from one portion. This allows a clean fry and no wet masala left inside the stomach cavity.
A simple rub with:
- Ginger Garlic Paste : One teaspoon per fish.
- Turmeric : A pinch per fish.
- Red Chilly Powder : Half a teaspoon per fish.
- Salt : as per taste
- Lemon Juice to dilute the paste into an easy to rub consistency.
Marinate the fish in this for about 20 minutes. Fry in hot oil. Skin side down till more than 80% color changes. Flip and finish it off. Never force the fish when detaching from the pan. When its ready, the skin will let go on its own.