The Fish Jelly, a favorite on many Latin American tables, combines the crunchiness of fried fish with an explosion of flavors. A preparation that delights palates and brings the family together around the table. Truly a delight.
This delicious fish jelly is an excellent option to enjoy on hot days.
With its perfect balance of flavors and textures, it will become one of your favorite dishes.
Don't hesitate to prepare it for your next family lunch.
Fish Jelly
Ingredients
½ kilogram of Perch or tilapia
5 tablespoons of Mustard
6 tablespoons of Soy sauce
1 tablespoon of Chopped or ground ginger
1 teaspoon of Salt
1 teaspoon of Pepper
1 teaspoon of Cumin
1 teaspoon of Oregano
2 Eggs
7 tablespoons of Flour
3 tablespoons of Cornstarch
1 teaspoon of Baking powder
1 liter of Oil
16 Cooked and fried yuca sticks
1 Red onion
1 Tomato
1 Limo chili
1 Lemon juice
1 pinch of Salt
Preparation
Step 1 : In a blender, blend the mustard, soy sauce, garlic, ginger, salt, pepper, cumin, and oregano until you obtain a slightly liquid paste.
Step 2 : Cut the skinless fish into finger-sized strips and place them in a bowl along with 3 tablespoons of the seasoning sauce, and mix well.
Step 3 : In another bowl, beat the 2 eggs for coating.
Step 4 : In a separate dish, mix the flour, cornstarch, and baking powder.
Step 5 : Coat the fish strips by first passing them through the beaten eggs and then through the flour and cornstarch mixture.
Step 6 : In a deep pot with hot oil over medium heat, fry the breaded fish strips on both sides, then remove and place on absorbent paper.
Step 7 : For the Creole sauce, mix the sliced onion, chopped tomato, finely chopped limo chili, salt, and lemon juice to taste.
Step 8 : To serve, place the fried yuca, fried fish, and top with the creole sauce.
Step 9 : You can also add tartar sauce if preferred.
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