Clean and cut the fish,discsrding the heads and tail.
Cut each into 3 or 4 pieces.Put the fish into a pot,cover them with water,add the 2 tbsps of salt,and bring to a boil.
Cook for 15-20 minutes.
Remove the fish from the water and allow to cool.
When cool enough to handle,separate the flesh from the bones and set aside.
In a skillet,saute the garlic and onions in hot oil until the onions are translucent.
Add the tomatoes and cook for 5 minutes.
Add the fish and raisins,season with salt and pepper to taste,set aside and allow to cool.
Place 2 heaping tbsps of the above mixture diagonally near one corner of the Egg Wrapper,leaving a 1 1/2 -inch edge of space at both ends.
Fold the side along the length of the filling over the filling,tuck in both ends,and roll neatly.
Moisten the other side of the wrapper with water or egg to seal the edge.
Deep fry on medium heat until golden brown.
