- 1 (2 to 3-pound) mackerel, cleaned with head and tail on, rinsed and patted dry
- 4 1/2 teaspoons Pimenta Moida
- 4 1/2 teaspoons minced garlic
- 2 1/2 teaspoons salt
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon Essence
- 1 large yellow onion, chopped
- 1 cup minced fresh parsley leaves
- 1/2 cup minced green onions
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white vinegar
- 1/2 teaspoon crushed red pepper
- Vegetable oil, for frying
- Portuguese bread or cornbread, accompaniment
- Place the fish on a baking sheet and cut 4 slits into each side. In a small bowl, combine the Pimenta Moida, garlic, and 2 teaspoons of salt. Wearing rubber gloves, rub the mixture evenly onto both sides of the fish. Let sit while assembling the remaining ingredients.
- In a large pan, combine the flour, cornmeal, and Essence.
- In a decorative bowl, combine the onions, parsley, green onions, olive oil, vinegar, remaining 1/2 teaspoon of salt, and crushed red pepper. Stir to mix well.
- Preheat the oil in a large pot to 360 degrees F. The oil should come halfway up the sides.
- Dredge the fish in the cornmeal mixture, tossing to coat evenly. Add to the hot oil and fry, turning, until golden brown and cooked through, 10 to 12 minutes.
- Remove from the oil and drain on paper towels. Place on a platter and serve hot, passing the onion sauce at the table. Serve with warm bread.
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