INGREDIENTS
- – 4 pejerrey fillets.
- – 200 g of flour.
- – 200 cc of chilly water.
- – Oil for frying.
- Gremolata:
- – Chopped parsley.
- – Chopped oregano.
- – Chopped thyme.
- – Chopped rosemary.
- – Chopped garlic.
- – Mango in small cubes.
- – Lemon zest.
- – Lemon wedges in small cubes.
- Tartar sauce:
- – Mayonnaise.
- – Mustard 1 tbsp.
- – Canned cucumbers lower small.
- – Capers.
- – Exhausting-boiled egg.
- – Grated garlic.
- – Dill.
- – Apple vinager.
PEJERREY SNACKS with gremolata and tartar sauce so you’ll be able to take pleasure in a scrumptious dish
PROCEDURE:
1. Make a not very liquid combination with the flour and water. Reserve in fridge.
2. However, clear the filets and lower them into quarters like sticks.
3. For the gremoalta, combine all the pieces in a bowl and put aside.
4. For the tartar sauce, put mayonnaise in a bowl, a bit of mustard, preserved cucumbers, capers, chopped hard-boiled egg, grated garlic, chopped dill and a bit of vinegar. Mingle.
5. Assemble: Cross the fish fingers by way of the combination we made beforehand, fry in loads of oil.
6. Plate with each sauces.
