Koli or Kolmeh

Based on a recipe from Gilani Cuisine

1 Koli or Kolmeh fish
2 tbsp vegetable oil
Salt and pepper


Preparation and Cooking
Gut the fish and wash and dry it. Put the fish on a hot barbeque (charcoal fire) briefly to crisp on both sides. Take it off and take the skin and head off. Put it on a plate and sprinkle with a pinch of salt and pepper. Set aside for about 30 minutes. Heat the oil in a frying pan and fry the fish until crisp. Take it out and put on a serving dish. You can drizzle some Seville orange juice on it.