Preparation Time:
30
Note:
Even though we can hardly find fish in the 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 lemon, but not too much, as it can become overly acidic and unpleasant.
In this recipe, we use hake, which is not a common fish in Cuba. You can use swordfish, barracuda, even if you're brave, some good pieces 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 a third time in bread crumbs.
To fry the fish fillets, use medium heat. High heat will only burn the breading. Cook each side of the fish fillet for about a minute and a half, flip it, and repeat the process until you achieve the golden color you desire.
Fried fish pairs very well with homemade mayonnaise sauce, with a strong garlic flavor. I hope you enjoy this recipe. Bon appetite!!
Rations:
4