Masale

Ingredients

 * 1 whole fish
 * 1 Tbs. COARSE SALT
 * 1/4 tsp. GARLIC POWDER
 * 1/4 tsp. COARSE RED PEPPER, ground
 * 1 cup HOT OIL

Directions

 * 1) Clean and Scale whole fish and remove insides.
 * 2) Cut 3 large deep diagonal gashes on each side.
 * 3) Combine: 1 Tbs. COARSE SALT, 1/4 tsp. GARLIC POWDER, 1/4 tsp. COARSE RED PEPPER, ground, for each fish.
 * 4) Rub salt mixture well into gashes on both sides.
 * 5) Fry in 1 cup HOT OIL until light brown.
 * 6) Reduce heat and continue frying slowly until fish is quite brown but not burned.
 * 7) Lift fish from fat. Wrap in brown paper while still hot, cool, and refrigerate.
 * 8) The fish will stay fresh for two weeks or longer if refrigerated.