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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Gutting, scaling and washing the small fish to fry
Put the fish on sandwich paper to absorb moisture, water and avoid spreading bad smell on your kitchen counter-top.
Cut the fish with the scissors from the anus towards the head.
Gut the fish with your finger.
Cut the fish with the scissors from the anus towards the head.
Gut the fish with your finger.
You can also squeeze it to with your hands to get the gut out:
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Also use the scissors to cut the fins, especially that small fish can be eaten in its entirety.
Wash it thoroughly under running water making sure to let the water flow inside the cut so it eventually expels any leftover.
Also scale the fish under running water to avoid sending scale everywhere...
Incline your scale knife and scale the fish with prompt and brief movements.
Incline your scale knife and scale the fish with prompt and brief movements.
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Let your fish drain for a few minutes before the fry
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Frying the small fisherman's coastal fish
Add salt to some 1/2 Kg of flour in a dish and mix well.
Dip the fish into the flour and make sure it is well covered all around (right).
Dip the fish into the flour and make sure it is well covered all around (right).
Using a fryer remains the best option, but you can also manage with any deep cooking pot.
Pour the frying oil inside and make sure you get at least 5 cm (2 inches) of oil.
Turn the stove on to the max and keep it to the max setting all along the frying.
Pour the frying oil inside and make sure you get at least 5 cm (2 inches) of oil.
Turn the stove on to the max and keep it to the max setting all along the frying.
- Do not dip the fish in the frying oil until the latter is hot...and well hot.
- Do a test with one fish by dipping its head in the oil: you should notice bubbles (and an accompanying "ssshhhhh" sound) which denotes the oil temperature is ideal.
- Fry your fish in 2 to 3 batches depending on your fryer size.
- Make sure that the oil covers all the fish you dipped in there.
- Keep checking on their color with a metallic skimmer. DO NOT USE PLASTIC SKIMMER.
- Remove them once they are golden brown (right).
SAFETY TIP:
You can cover the fryer during the frying to avoid oil splashes. Make sure however not to hold the fryer's basket by its handles as these will be very hot during frying. This is why it is recommended to use a skimmer.
You can cover the fryer during the frying to avoid oil splashes. Make sure however not to hold the fryer's basket by its handles as these will be very hot during frying. This is why it is recommended to use a skimmer.
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Delicious golden brown fried fish is now served. Bon appétit !
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