Preparation Time:
30
Note:
Although we can hardly find fish in markets and grocery stores in Cuba, recipes with this product are widely used in our traditional cuisine because we are an island. The recipe for fried fish wheels has some tricks. First, remember that a coating that is too thick makes cooking difficult. You will need to apply more heat than required, and you run the risk of burning the crust while the inside remains raw or gelatinous. The second trick is to marinate the fish the night before and add a little bit of lemon, not too much because it can become overly acidic and wouldn't be pleasant. In this recipe, we use hake, which is not a common fish in Cuba. You can use swordfish, mackerel, needlefish, or even, if you’re brave, some good slices of barracuda.
Ingredients:
- 4 fish wheels
- 1 lemon
- ½ cup of wheat flour
- 1 egg
- 1 cup of oil
- Salt and pepper to taste
Instructions:
Season the fish fillets with salt and pepper and add lemon juice. Let them rest for at least two hours before frying.
Drain the fish fillets and coat them in a thin layer of flour, then in egg. If you want a thicker batter, you can coat them thirdly in breadcrumbs.
To fry the fish wheels, use medium heat. A high flame will only burn the batter. Leave each side of the fish wheel for about a minute and a half, flip it over, and repeat the process until you achieve the golden tone to your liking.
Fried fish pairs very well with homemade mayonnaise sauce, with an intense garlic flavor. I hope you enjoy this recipe. Bon appétit!
Rations:
4