PESCADO FRITO

PESCADO FRITO
 
alt

This recipe was uploaded
by The Cuban Chef

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • Yield: 10
  • Ingredient Amount
  • Garlic cloves, peeled 3 ea.
  • Pimenton, sweet 1 Tbsp.
  • White wine vinegar ½ Cup
  • Cumin, ground 2 Tbsp.
  • Dry oregano 1 Tbsp.
  • Bay leaves 3 ea.
  • Anchovies fresh, or smelts 1 lb.
  • Pure olive oil as needed
  • Flour as needed
  • Kosher salt as needed
Method
1. Crush the garlic with the appropriate amount of kosher salt. Transfer to the marinating vessel. Add the pimenton, vinegar, cumin, oregano, and bay leaves.
2. Add 2 cups of cold water and mix well. Add the anchovies carefully, mix with the marinade and gently marinade for at least 3 hrs.
3. As needed, remove the anchovy from the marinade, drain, and open up like a book. Lay them flat in the flour, and gently press them in the flour, flip and do the same.
4. Deep fry at 350ºF till golden. Drain.

PESCADO FRITO

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by The Cuban Chef

 
 

Method


Method
1. Crush the garlic with the appropriate amount of kosher salt. Transfer to the marinating vessel. Add the pimenton, vinegar, cumin, oregano, and bay leaves.
2. Add 2 cups of cold water and mix well. Add the anchovies carefully, mix with the marinade and gently marinade for at least 3 hrs.
3. As needed, remove the anchovy from the marinade, drain, and open up like a book. Lay them flat in the flour, and gently press them in the flour, flip and do the same.
4. Deep fry at 350ºF till golden. Drain.

Show/hide comments

comments powered by Disqus