I can never get tired of Mackerels and nor will I stop coming up with variations to prepare it.
- Mackerel. Preferably filleted.
- Chilly Powder.
- Rice Flour.
- Corn Flour.
- Lemon Juice.
- Oil for pan fry.
Take a teaspoon of corn flour and rice flour per fillet of fish. Into this add turmeric, chilly powder and salt. Combine and then add lemon juice and enough water to make a paste.
The consistency must be like a weak glue so it can stick on the fish. Apply it all over the fish and leave for about 15 mins. This gives time for the paste to adhere on the fillet.
Shallow fry. Always start with skin side down. About 3-4 mins per side.