For the mackerel, remove the scales from it. Wash it thoroughly and remove the innards. Cut the fish into pieces about 5 cm wide.
Salt the fish on both sides and let it stand for a while.
Dry the drained fish pieces with a paper towel and then turn them in the flour mixed with the curry powder.
Fry the fish pieces on both sides until golden brown.
Place the lettuce leaves on a plate, the fried mackerel on top, and serve with chopped parsley or spring onions cut into rings.
Preparation Tip:
A wonderful Korean mackerel recipe!