Recipe
Pan con minuta de pescado
Open yellowtail snapper, battered in tempura and breadcrumbs, fried crispy and served in bread. A quick classic from Cuban fishing towns.
- Preparation15 min
- Cooking10 min
- Total time25 min
- Servings6 panes con minuta
- DifficultyMedium
This is a simple dish eaten in the cities and fishing towns of Cuba. The minuta is a quick recipe to make and, when put in bread, it becomes one of the most beloved snacks on the coast.
Ingredients
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Method
- Clean the fish carefully, keeping the tail so the minuta looks nice.
- Remove the backbone and main bones.
- Season the minutas with salt and pepper and set them aside.
- Beat the eggs with salt and pepper to taste.
- Add the flour and water and beat vigorously until you obtain a thick, lump-free tempura.
- Pass each minuta through the tempura and then through the breadcrumbs. Set them aside until ready to fry.
- Heat the oil over high heat.
- Fry the minutas skin-side up for about 3 minutes. Do not leave them longer, as this cut is thin and the meat dries out.
- Repeat until all the minutas are fried.
- Serve each minuta inside bread, with salad and your preferred sauces.
Original video
In Spanish
