If you fry it only until the flesh of the fish is cooked, then the small bones can be, ah, uncomfortable going down. Fry it until the fish is crunchy and the bones are brittle and much easier going down. But some fish, like salaya, have a lovely taste that the longer frying time hides. It’s a bit of a toss-up how it’s done best, so experiment a bit and see what you and your family prefer.
- 125 grams small fish like salaya, handella, and sprats
- 1 teaspoon red chilli pepper powder (like cayenne)
- 1 teaspoon salt
- oil for deep frying
Put oil in a small pot to 1.5-2″ deep and heat up as hot as the oil can stand before smoking. Add the fish to the oil in small batches (around 3-5 batches, depending on size of pot). Fry until fish are cooked and done to your preference, around 3-5 minutes per batch.
This fish dish is not meant as a main course protein, but rather, as a condiment or teaser.