INGREDIENTS
- – 1 kg of Surubí or boga in wheels.
- – 2 mangos.
- – 1 papaya.
- – 1 kg of pink onions.
- – 1/4 blueberries.
- – 3 loopy peppers.
- – 1 bell peppers.
- – 500 cc of ardour fruit juice.
- – Olive oil.
- – Sal.
- – 1 Kg of 0000 flour.
- – Oil or pork fats for frying.
- – 2 Coats.
Fried surubí, with citrus creole from the yungas
PROCEDURE:
1. Minimize the surubí into items, season with salt and pepper and dredge in flour.
2. Fry in very popular oil or pork fats, brown properly and put aside.
3. Minimize the mango, papaya, pink onion, pores and skin of the locotos, and bell peppers into brunoise.
4. Place in a bowl, season with olive oil, salt and keenness fruit juice.
5. Current the surubí, with the criolla and embellish with avocado segments and blueberries.
6. Serve with a great Torrontés Salteño.
