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Masale

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Ingredients Edit

Directions Edit

  1. Clean and scale whole fish and remove insides.
  2. Cut 3 large deep diagonal gashes on each side.
  3. Combine 1 tbsp coarse salt, ¼ tsp garlic powder, ¼ tsp coarse red pepper, ground, for each fish.
  4. Rub salt mixture well into gashes on both sides.
  5. Fry in 1 cup hot oil until light brown.
  6. Reduce heat and continue frying slowly until fish is quite brown but not burned.
  7. Lift fish from fat.
  8. Wrap in brown paper while still hot, cool, and refrigerate.
  9. The fish will stay fresh for two weeks or longer if refrigerated.

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