Spring Mackerel With Sour Grapes And Saffron Salsa - cooking recipe

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)

Preparation

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.
Dry roast the saffron threads until they barely darken (don't let them burn).
Crush the saffron and add it to the marinating salsa in the bowl.
Mix in the olive oil and the grapes.
Now for the fish -- rinse and clean the fish.
Salt both sides and the cavity.
Dredge through the cornmeal, making sure to get a thorough coating.
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.
Plate the fish, with the salsa along the side or passed separately.