Deep-fried mackerel with fish sauce

Ingredients:

• 2 mackerel fish, cleaned and scaled

• 1 cup all-purpose flour (or cornstarch for a crispier texture)

• Salt and pepper, to taste

• Vegetable oil for frying

• 2 tablespoons fish sauce (for the sauce)

• 1 tablespoon sugar (optional, for sweetness)

• 1-2 tablespoons lime juice

• 1-2 cloves garlic, minced

• Fresh chili slices (optional, for heat)

• Fresh cilantro or Thai basil for garnish (optional)

Instructions:

1. Prepare the fish:

   • Rinse the mackerel under cold water, pat them dry with a paper towel. Make a couple of shallow cuts on both sides of each fish to help them cook evenly and absorb more flavor.

   • Season the fish lightly with salt and pepper on both sides.

2. Coat the fish:

   • Lightly dust the mackerel with flour or cornstarch. This will help create a crispy outer layer when fried.

3. Heat the oil:

   • Heat a deep skillet or wok with vegetable oil over medium-high heat. You want enough oil to submerge the fish halfway.

4. Fry the fish:

   • Once the oil is hot (you can test it by dropping a small bit of flour into the oil; if it sizzles, it’s ready), gently lower the fish into the hot oil.

   • Fry for about 4-5 minutes per side until the fish is golden and crispy. Adjust the heat if necessary to avoid burning the fish.

5. Prepare the sauce:

   • While the fish is frying, combine the fish sauce, sugar, lime juice, minced garlic, and fresh chili in a small bowl. Stir well to dissolve the sugar.

6. Serve:

   • Once the fish is done, remove it from the oil and drain on paper towels to remove excess oil.

   • Drizzle the fish sauce mixture over the fried mackerel or serve it on the side as a dipping sauce.

   • Garnish with fresh cilantro or Thai basil.