Fried Galunggong or Scad Mackerel

Galunggong or scad mackerel assumed is a second national fish in the Philippines, this fish can cook in many ways, like paksiw (cook in vinegar), adobo, sarciado (cook in tomato sauce) and a lot more.

It is amazing to find galunggong here in the US, I never thought that you can find here everything, especially food. Though if you will convert the price is pretty expensive, it's probably the fish was imported. I made my calculations, each fish I bought was costing 1.75 dollars plus tax, and in this amount conversion to peso roughly you can have a 2 lbs for a 1 fish here. Anyway, I missed this fish for almost 2 years. I simply fried and match with tomato, onion salsa.

Ingredients:

2.25 lb Scad mackerel, around 4 big sizes, clean washed
salt and ground black pepper
cooking oil
2 tomatoes chopped and half red onion chopped for salsa

Procedure:

1. Lightly salt the fish and dash with ground black pepper.

2. In a pan, heat enough amount of oil, in over high-heat fry the fish.

3. Fry until each are brown and crispy.

4. Place the fried fish on a plate with paper towel to absorb excess oil, serve with chopped onion and tomatoes.