Difference between revisions of "Masale"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Somali ([^cC])(.*)\]\]" to "Category:Somali cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 cup hot [[oil]] | * 1 cup hot [[oil]] | ||
| − | == | + | == Procedures == |
# Clean and scale whole fish and remove insides. | # Clean and scale whole fish and remove insides. | ||
# Cut 3 large deep diagonal gashes on each side. | # Cut 3 large deep diagonal gashes on each side. | ||
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[[Category:Somali cuisine]] | [[Category:Somali cuisine]] | ||
| − | [[Category:Meat | + | [[Category:Meat Recipes]] |
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Garlic powder Recipes]] | [[Category:Garlic powder Recipes]] | ||
Latest revision as of 14:30, 15 July 2012
Ingredients
- 1 whole fish
- 1 tbsp coarse salt
- ¼ tsp garlic powder
- ¼ tsp coarse red pepper, ground
- 1 cup hot oil
Procedures
- Clean and scale whole fish and remove insides.
- Cut 3 large deep diagonal gashes on each side.
- Combine 1 tbsp coarse salt, ¼ tsp garlic powder, ¼ tsp coarse red pepper, ground, for each fish.
- Rub salt mixture well into gashes on both sides.
- Fry in 1 cup hot oil until light brown.
- Reduce heat and continue frying slowly until fish is quite brown but not burned.
- Lift fish from fat.
- Wrap in brown paper while still hot, cool, and refrigerate.
- The fish will stay fresh for two weeks or longer if refrigerated.
