Fried Scads ( Theluli Mushimas)

      This is one of my favorite recipes. It is very simple and all you need are these little fish known locally as Mushimas, the smaller they are the crunchier they become when deep-fried.  I think in English they are known as Big eye scads.

 My mother makes these from time to time if it is available in the market.  They make a great snack as well, its hard to stop at just one. I used to hate the head but now I don't mind biting it off and eating it. The only problem is getting these to the table before it's finished off.

Recipe : Fried Scads 

Scads about 10- 12
nice big pinch each of  ground black pepper, and chilli powder
salt
oil for deep frying

1. Clean and gut the fish. Score the flesh a few times. Pat dry with kitchen paper.

2. Mix chilli powder, salt and pepper and season the fish thoroughly.

3. Heat saucepan or fryer till hot.  Add the fish, slowly and fry over medium-high heat, don't keep it too high or the oil will become too hot and burn the fish.

4. Remove once the fish is dark golden and crispy.  Drain on kitchen paper and serve.