Mackerel 1 1/2
kg (boned and cut into finger size)
Vinegar 1 tbsp
Juice of
lemons 2
Black pepper 1
tsp (ground)
Eggs 2
Bread crumbs
(finely crushed and sieved)
Salt to taste
Dalda or your
choice of cooking oil 2 cups
Rinse
the fish with salt and garlic water. Then marinate it with
lemon juice and vinegar and leave for two hours. In a
separate bowl beat eggs and add black pepper and salt. Dip
each fish finger in the egg mixture and coat it with
breadcrumbs. Heat oil and deep fry on low heat until golden
brown. Drain on absorbent paper.
