24 small horse mackerel (carapaus), cleaned and guttedYellow cornmeal, for coatingSalt, for seasoningOil for fryingLemon juice, optional6 boiled sweet potatoes6 slices of cornbread
Preparation
Season the fish with salt and let rest for approximately 20 minutes.
In a deep fryer, heat plenty of oil to 350°F (175°C).
Coat each fish in yellow cornmeal, shaking off the excess.
Fry the fish in batches, ensuring the oil temperature doesn’t drop, until they’re golden and crispy.
Drain well on paper towels (optionally, drizzle with a few drops of lemon juice).
Serve immediately, accompanied by the boiled sweet potatoes, and the slices of cornbread.