Fried fish (mackerel / tilapia)

Method

• Clean gills & gut, score the sides. Marinate salt + turmeric + lime juice 10 min.
• Deep-fry at 170 °C until skin is crisp — core ≥63 °C (fish is safe at this point, lower than chicken).
• Mackerel has fine bones — cut into 2–3 pieces so children can eat it easily.

Quality & safety

Fresh fish: red gills, clear eyes, sea smell not fishy. Marinate max 30 min in the chiller — longer softens the flesh.

Production scaling

Fish linear ×N; salt+turmeric marinade f=0.9; oil f=0.85. Fry per basket — too much fish at once drops oil temperature and turns greasy.