Recipe
Fried Small Fish
Crispy fried fish, flour-coated and served with lemon: a quick Cuban appetizer, ideal with a well-chilled beer.
- Preparation10 min
- Cooking10 min
- Total time20 min
- Servings3 servings
- DifficultyEasy
The most well-known recipes for fried fish are of Mediterranean origin: those from Andalusia, Catalonia, and some regions of Italy are famous. But we also eat them in Cuba, and we have our own species, such as majúas and sardinitas.
Enjoy this delicious appetizer accompanied by a well-chilled beer.
Ingredients
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Method
- Wash the small fish well, drain them and dry them on kitchen paper.
CiberCuba - Season with salt and pepper and let them rest for a few minutes.
- Put the wheat flour in a plastic bag or a paper sleeve. Add the small fish and shake the bag so that the flour adheres well to all of them.
CiberCuba - Put the oil in the pan over high heat. When it is very hot, shake off the excess flour from the small fish and fry them in batches so that they become well golden and crispy.
CiberCuba - Let them drain on absorbent paper to remove the excess fat.
CiberCuba - Serve them hot and crispy, with the lemon cut to season them and, if you like, with some sauce. Enjoy!
CiberCuba
