Cut slices of fish lengthwise so that it doesn’t have spines (If you want, ask for filets. They are named that way because the bones and the skin have already been removed). Put lime and salt on the filete and later pass it through a whipped egg, together the clear with the yolk with salt powder. After pass the filets through bread crumbs trying to cover it well and brown it in lard and oil, by half, or in pure oil, however you like. Place a large platter and adorn it with sliced lime, wheels of onion, tender lettuce leaves and enough fried and golden parsley.
Tuesday, July 21, 2015
Pescado A La Minuta
Cut slices of fish lengthwise so that it doesn’t have spines (If you want, ask for filets. They are named that way because the bones and the skin have already been removed). Put lime and salt on the filete and later pass it through a whipped egg, together the clear with the yolk with salt powder. After pass the filets through bread crumbs trying to cover it well and brown it in lard and oil, by half, or in pure oil, however you like. Place a large platter and adorn it with sliced lime, wheels of onion, tender lettuce leaves and enough fried and golden parsley.
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