This is a very basic, easy recipe that requires little work, and it’s good for any small fish like salaya, handella, or sprats, all of which are fish under 5″ long.

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.

Fried Fish

  • 125 grams small fish like salaya, handella, and sprats
  • 1 teaspoon red chilli pepper powder (like cayenne)
  • 1 teaspoon salt
  • oil for deep frying

Clean the fish and drain. Add the red chilli pepper powder and salt and mix until the fish are evenly coated. Set aside for an hour or two.

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.

Serves 4.

This fish dish is not meant as a main course protein, but rather, as a condiment or teaser.

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