MASALE (FRIED FISH)

 

Africans have an interesting method of preserving their fish by frying. You might try this if you made a large catch of fish or your neighbor brought some of his lucky catch to you.

 

FOR EACH FISH

 

1 Tbs. coarse salt

tsp. garlic powder

tsp. coarse red pepper, ground

 

1 cup oil

 

Clean and scale whole fish and remove insides. Cut 3 large deep diagonal gashes on each side. Combine the salt, garlic powder and red pepper. Rub saltmixture well into gashes on both sides. Fry in 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.

 

country : Tanzania

 

source : The African Cookbook