Handy recipe, originally from tropical countries, Venezuela is an excellent aperitif, to surprise in meetings from the simplest to the most ostentatious, it also serves as a companion to main courses and is an option in times of Easter of withdrawal from red meat. It is very common in the eastern region of the country, due to the abundance of fish in the coastal zone. It can be prepared with different types of fish but preferably white meat and spread with creams and sauces for better taste.
Ingredients
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750 grams of Whitefish (cod, snapper, grouper) |
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1 sprig of Parsley cut into brunoise |
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6 Eggs |
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1 kg. of Breadcrumbs |
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500 gr. of Wheat Flour |
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½ cup Olive Oil |
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750 grams of Potatoes |
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60 grams of Vegetable Shortening |
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¼ cup Milk |
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½ teaspoon Nutmeg |
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1 teaspoon Salt |
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Ground Black Pepper |
Utensils
| Medium saucepan |
| Knife |
| Food mill |
| Wooden spoon |
| Frying pan |
| Skimmer |
| Paper towels |
Preparation
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In a saucepan place the fish in enough water and cook until tender.
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Remove the fish, extract the bone and shred the meat with your fingers.
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Mix the fish with parsley, salt and 1 tablespoon butter. Reserve.
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Boil the potatoes in a pot with enough water for 15 minutes or until soft.
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Remove from heat and strain, peel and mash with a potato masher help.
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Add a pinch of salt, nutmeg, milk and pepper to taste and mix until smooth and firm.
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Place the fish in the puree and mix until blended.
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In a pan add oil and heat.
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Portion the mixture and give shape of sticks of about 6 cm long with the hands.
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In separate containers placed breadcrumbs, wheat flour and beaten eggs.
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Take the sticks and coat them in flour, then coat them with beaten egg and finally in breadcrumbs.
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Place the sticks in the pan with the hot oil and fry until golden brown.
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Remove excess oil with absorbent paper and serve hot.
