Fried fish Andalusian style

Description

In the South of Spain is very popular this dish as fritura of different types of fish, ie just fried in flour, very crispy fish. Here is a dish just brought to perfection, for he used all kinds of smaller marine fish. I want you to meet a very interesting way of cooking any fleshy fish. I had shark soup. Shark meat is very tender, and no bones at all. Instead range just the cartilage. Such fish can be cooked, pre-zamarinovat. It turns out very juicy and interesting. In this recipe you can use any fish with a lot of pulp. (Cooking time is given without marinating).

Ingredients

Fish

700 g
Bay leaf

4 piece
Lemon

1.5 piece
Garlic

5 tooth
Flour

200 g
Paprika sweet

1 Tbsp
Oregano

1 Tbsp
Zira

1 Tbsp
Vinegar

250 ml
Water

250 ml
Mayonnaise

200 g
Cherry tomatoes

12 piece
Red onion

1 piece
Lettuce

5 piece
Parsley
Olive oil
Salt

Cooking

The products required.

I had frozen steaks shark, in the center of them is a cartilage. Fish wash, dry cloth and cut the cartilage.

Chop fish chunks.

Wash the Bay leaf and grind it in a mortar with the oregano, cumin, paprika and peeled garlic.

Add vinegar (I used Apple) and 250 ml of water.

Pour this mixture in the fish, cover with cling film and leave to marinate in the refrigerator 8 hours.

After some time take out the fish from the marinade, dip them in flour.

Fry in plenty of oil.

Spread on a napkin to glass excess oil.

Prepare the sauce. Lemon wash, pour over boiling water.

With half of the lemon to remove the zest. From a whole lemon and squeeze the juice.

Mix juice and zest with the mayonnaise.

Wash and tear lettuce leaves. Wash tomatoes and cut into halves. Of course, do not have to use cherry tomatoes, you can take any other variety meaty tomatoes. Peel the onion and cut into feathers. Divide the vegetables on 4 plates, season with salt and pepper.

Sprinkle fish with remaining lemon and parsley. Served with a sauce of mayonnaise.

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