Koaji no Nambanzuke (Deep fried small mackerel marinated in seasoned vinegar)

		Ingredients (serves 4): 16 small mackerel (koaji) *8 cm (3 inches) to 10 cm (4 inches) long 50 g (0.1 lb) flour 1 red pepper 1 cup of vinegar 4 tablespoons sugar 1 tablespoon soy sauce 1 onion (tamanegi) 2.5 cups salad oil
		Directions: 1.Mix vinegar, sugar, soy sauce. Remove the seed of red pepper, cut it into 1 mm (0.04 inch) -thick rounds.
		2. Cut the onion in half and cut them into 1 mm (0.04 inch) -thick slices.
		3. Remove the Zeigo, clean and wash the fish. (Zeigo are scales located near the tail.)
		4. Coat the fish in the flour.
		5. Heat the oil to 180 degrees C. Deep fry the fish in the oil.
		6. Leave the deep-fried fish in the marinade. Add the onion and red pepper. Let it cool until the fish is well soaked. Cooling in a refrigerator increases the dish’s taste.
		Tips: -Small mackerel are substitutable with pond melt (wakasagi), shishamo smelt, and large mackerel fillets. -If mild taste is favored, omit the red pepper. If light taste is favored, add 1 tablespoon of lemon juice. -Besides the onion, enjoy variations such as grilled leek (5 cm or 2 inches), 2 mm (0.08 inch) -thick paprika, or petit tomato.
		Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz