Difference between revisions of "Masale"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 6: | Line 6: | ||
* 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. | ||
| Line 17: | Line 17: | ||
# The fish will stay fresh for two weeks or longer if refrigerated. | # The fish will stay fresh for two weeks or longer if refrigerated. | ||
| − | [[Category:Somali Meat | + | [[Category:Somali cuisine]] |
| + | [[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.
