i bought a huge 2/12 lb. Spanish mackerel in anticipation of my ma's sending a ziploc bag of pickled green mango. half of it went into Filipino ceviche (lime cured kinilaw)
and the other half i filleted and cut into strips then nuggets. i dredged in cornstarch, salt and pepper and a sprinkle of thinly cut Thai basil leaves, and then deep fried in hot oil.
the basil gave an almost undefinable fragrance to the oil which enriched the mackerel flavor quite well...delicious with a sprinkling of lime juice and kosher salt on top.