Mackerel Recheado Fry

Instructions

1. 1

   Prepare and Marinate the Fish

   • Wash the mackerel thoroughly. Make 2-3 deep slits on both sides of each fish.
   • In a bowl, mix turmeric powder, salt, and lime juice.
   • Rub this mixture all over the fish, ensuring it gets into the slits. Set aside for 15-20 minutes.
2. 2

   Make the Recheado Masala

   • Soak the dried red chilies in hot water for 15 minutes to soften them.
   • Drain the chilies and add them to a grinder jar.
   • Add garlic, ginger, cumin seeds, peppercorns, cloves, cinnamon, turmeric powder, tamarind pulp, sugar, and salt.
   • Pour in the vinegar and grind everything to a very smooth, thick paste. Add a little water only if necessary to help with grinding.
3. 3

   Stuff the Mackerel

   • Take the marinated mackerel and generously stuff the prepared recheado masala into the slits on both sides.
   • Smear any remaining masala lightly over the entire fish.
4. 4

   Coat and Fry the Fish

   • Spread the semolina (rava) on a flat plate.
   • Gently press each stuffed mackerel into the semolina, coating it evenly on all sides.
   • Heat oil in a wide, non-stick pan over medium heat.
   • Carefully place the coated fish in the hot oil. Do not overcrowd the pan; fry in batches if needed.
   • Fry for about 5-7 minutes on each side, until the crust is golden brown and crispy, and the fish is cooked through.
   • The fish is cooked when the flesh flakes easily with a fork.
5. 5

   Serve Hot

   • Remove the fried mackerel from the pan and drain on paper towels to remove excess oil.
   • Serve immediately with onion rings, lemon wedges, and a fresh salad.