INGREDIENTS
- – Clear squid tube 300 g.
- – Flour 000 500 g.
- – Candy paprika 10 g.
- – Floor black pepper 5 g.
- – Effective salt 10.
- – Tartar sauce.
- – Creole sauce.
- – French fries 300 g (garnish).
- Tartar sauce:
- – Mayonnaise 300 g.
- – Pickled gherkins 50 g.
- – Pickled onion 40 g.
- – Capers 30 g.
- – Dijon mustard 10 g.
- – Lemon juice 20 g.
- – Chopped parsley 30 g.
- – Chopped cilantro 10 g.
- – Salt and pepper c/n.
- Creole sauce:
- – Chopped coloured peppers 200 g.
- – White onion 50 g.
- – Purple onion 50 g.
- – Chopped cilantro 10 g.
- – Chopped parsley 10 g.
- – Olive oil c/n.
- – Salt and pepper c/n.
- – Apple cider vinegar 100 g.
- Sizzling Fish from Mila Napo:
- – White fishing poles 2 cm huge and 12 cm lengthy (clean, brotola or some contemporary fishing) 2 models.
- – Panko, flour and egg to coat.
- – 400 g of a scrumptious tomato sauce.
- – 400 g of a wealthy, creamy mashed potato.
- – 2 models of scorching canine bread.
- – 4 u of provoleta feta in a chilly cuts machine (1/2 cm).
- – Chopped herbs c/n.
RABAS SANDWICH AND FISH STICKS SANDWICH
PROCEDURE:
Pescadito: Squid sandwich process:
1. Clear the squid tube and lower into rings of roughly 1 cm.
2. Season the flour with paprika, pepper and salt. Warmth the oil and fry the squid as soon as dipped within the seasoned flour. Reserve.
3. Alternatively, make the Creole sauce with the peppers, onions, herbs and seasonings. Reserve.
4. In a bowl, combine the mayonnaise, herb mustard and the pickles (tartare).
5. Warmth the bread within the oven, unfold the bases with the tartar, organize the tails after which the creole on prime. Minimize the sandwich in half and serve with fries and coleslaw.
Mila’s scorching fish process:
1. Minimize the fish into sticks 2 cm x 12 cm lengthy.
2. Season with salt and pepper and move by way of flour, egg and Panko or breadcrumbs or breadcrumbs.
3. Reserve within the fridge for 10 minutes.
4. Make a scrumptious tomato sauce, the one you want essentially the most.
5. Make mashed potatoes with butter and milk. Reserve.
6. Minimize the bread lengthwise, place a little bit puree, the fried fish breadcrumbs and place sauce on prime of the breadcrumbs after which the golden provoleta in a frying pan or grill.
7. Enhance with pai and inexperienced candy potatoes.
