Preparation Time:
30
Note:
Although it is difficult to find fish in markets and grocery stores in Cuba, recipes using this ingredient are commonly featured in our traditional cuisine because we are an island.
The recipe for fried fish slices has a few tricks. First, remember that a coating that is too thick makes it difficult to cook the fish properly. You'll need to apply more heat than usual, which runs the risk of burning the crust while leaving the inside raw or gelatinous. The second tip is to marinate the fish the night before and add just a splash of lemon—be careful not to use 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 substitute it with swordfish, mackerel, needlefish, or even, if you're feeling adventurous, some nice 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, then add lemon juice. Let them marinate for at least two hours before frying.
Drain the fish fillets and coat them in a thin layer of flour, then dip them in egg. If you prefer a thicker breading, you can coat them in breadcrumbs as a third step.
To fry the fish fillets, use medium heat. High heat will only burn the breading. Cook each side of the fillet for about one and a half minutes, then flip it and repeat the process until you achieve the golden color you desire.
Fried fish pairs wonderfully with homemade mayonnaise, packed with intense garlic flavor. I hope you enjoy this recipe. Bon appétit!
Rations:
4