Spring Mackerel With Sour Grapes and Saffron Salsa

Ingredients

• 4 mackerel, fresh, gutted, the more subcutaneous fat the better
• 2 teaspoons salt, as needed
• 1/4 cup cornmeal
• 3 tablespoons frying oil (traditional is pork lard, next best olive oil or a mix of the two, don't use a "flavorful" oil like )
• 1 onion, mild, chopped
• 2 garlic cloves, skinned and chopped
• 1 red pepper, seeded and chopped
• 2 tablespoons wine vinegar
• 1/4 teaspoon salt, to taste
• 1/2 teaspoon saffron thread
• 1/4 cup olive oil
• 1 tablespoon grapes, cut in half and seeded, immature (green)

Directions

1. 1

   First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.

2. 2

   Dry roast the saffron threads until they barely darken (don't let them burn).

3. 3

   Crush the saffron and add it to the marinating salsa in the bowl.

4. 4

   Mix in the olive oil and the grapes.

5. 5

   Now for the fish -- rinse and clean the fish.

6. 6

   Salt both sides and the cavity.

7. 7

   Dredge through the cornmeal, making sure to get a thorough coating.

8. 8

   Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.

9. 9

   Plate the fish, with the salsa along the side or passed separately.