Fried Mexicali Chicken with Curry and Salt

Remove the eyeballs of Mexicali with a bamboo skewer. Remove the internal organs by sticking a bamboo skewer from the gill, clean it with running water, and thoroughly wipe off the water with kitchen paper.

Sprinkle the surface with a thin layer of flour, place it in frying oil heated to 160°C, and fry it slowly at a low temperature for about 5 minutes. Along the way, the heat is increased and the temperature is increased to around 180°C.

Once the bubbles appearing less, the water from the flesh is properly evaporating, so take it out. Depending on the size, the approximate amount is around 10 minutes.

Remove onto a net, drain the oil, and place in a bowl. Sprinkle salt and pour the curry powder over a tea strainer. Filled with arugula leaves.