INGREDIENTS
- For the tails:
- – 2 tubes of squid.
- – 2 eggs.
- – 1 cup of flour.
- – Chopped garlic and parsley.
- – Salt and pepper.
- – Considerable oil for frying.
- For the Roman-style fish:
- – 1 white fish fillet.
- – 2 eggs.
- – 1 cup of chilly water.
- – 1 cup of flour.
- – She.
- – Parsley.
- – Salt and pepper.
- Breaded prawns:
- – Peeled prawns with the rudder 10 items.
- – 2 eggs.
- – Bread crumbs.
- – Salt and pepper.
- Cornalitos:
- – Cornalitos 250 g.
- – Salt and pepper.
- Provencal type mussels:
- – Entire mussels 500 g.
- – 1 glass of white wine.
- – Chopped garlic 2 tbsp.
- – Parsley 2 tbsp.
- – 1 bay leaf.
SEA MINCEE: sea bass, Roman-style fish, breaded prawns, Cornalitos and Provençal-style mussels, and happiness assured
PROCEDURE:
For the tails:
1. Reduce the squid tubes into 1.5 cm thick rings, marinate in a egg seasoned with salt, garlic and parsley.
2. Dredge in flour and fry for 1 minute.
For the Roman-style fish:
1. Reduce into 3x 2 cm items.
2. Make a combination with the egg, flour, water, parsley, garlic, coat the fish with the combination and fry in loads of oil.
Breaded prawns:
1. Season the prawns with salt and pepper, dip in egg, after which in breadcrumbs.
2. Place within the fridge for some time after which fry in loads of oil.
Cornalitos:
1. Clear the cornalites and season with salt and pepper.
2. Dredge in flour and fry.
Provencal type mussels:
1. In a saucepan with dry white wine, garlic, parsley and bay leaf.
2. Cook dinner the Mussels till they open.
3. Serve with tartar sauce.
