RECIPE FILLED FRIED FISH

This opportunity I will share with the Hive foodies community this recipe that I prepare is one of my favorites, simply because it is fish, living in the east of my country near the coast, it makes you addicted to fresh fish, in my case I prepared it overflowing, I love it. and if you are well seasoned it is a delight for me and especially if it is accompanied by rice, salad and fried banana, it is one of my favorite lunches, I prepare it at least once a week and for this reason today I decided to prepare this recipe.

This recipe that I prepare is one of my favorites, simply because it is fish, living in the east of my country near the coast, it makes you addicted to fresh fish, in my case I prepared it overflowing, I love it. and if you are well seasoned it is a delight for me and especially if it is accompanied by rice, salad and fried banana, it is one of my favorite lunches, I prepare it at least once a week and for this reason today I decided to prepare this recipe.

I went to the market very early to buy fish to be able to prepare one of my mother's recipes, and after reviewing I realized that the only thing I was missing was fish and looking at the market I got a fish called fresh picúa cut into a fillet Prepare fried fish overflowing with raw salad rice and fried plantain.

Next I will present the ingredients that are needed to prepare this exquisite recipe to share with the family:
 One kilo of picúa fillet.
 One (1) tablespoon of mustard.
 Marinade.
 Get out.
 One (1) cup of wheat flour.
 Cilantro
 Two (2) Eggs.
 Paprika.
 Vegetable oil.
 Garlic sauce.

This fish called Picúa is a marine fish, edible, from the Venezuelan coasts, it can measure about 30 centimeters long and has a prominent and serrated mouth, like a beak, hence its name Picúa, this clarification so that it is not confused with the Picúa Corsaria or Barracuda, much larger and more aggressive.

Recipe preparation.

First, we wash the fish very well and place it in a bowl or cup, add salt to taste, mustard, marinade and paprika to give it a special flavor.

We place the two eggs and place it in a deep plate and beat them with a little fresh coriander and salt.

On the other hand we take a deep plate and place the cup of wheat flour.

Once we have all the ingredients prepared, we place a frying pan in the kitchen with vegetable oil, since the oil is very hot we proceed to prepare the fish.

We take a seasoned picúa fillet, pass it through beaten egg with coriander and then pass it through wheat flour to finish the overflowing process.

Once the fish is passed through wheat flour, it is placed in the pan to fry it, achieving a beautiful and exquisite overflowing fish which I will accompany with white rice, raw salad of cabbage and onion and of course something that cannot be missing ripe fried banana for balance this exquisite lunch.

ESPAÑOL .

PESCADO FRITO REBOSADO

Esta oportunidad compartiré con la comunidad Hive foodies esta receta que preparé es una de mi favoritas, simplemente por ser pescado, vivir en el oriente del mi país cerca de la costa, te hace un adicto al pescado fresco, en mi caso lo prepare rebozado, me encanta. y si estás bien sazonado es una delicia para mí y sobre todo si está acompañado de arroz ensalada y plátano frito, es uno de mis almuerzos preferidos, lo preparo al menos una vez por semana y por tal razón el día de hoy me decidí preparar esta receta.

Salí bien temprano al mercado para comprar pescado para poder preparar una de las recetas de mi madre, ya después de revisar me di cuenta que lo único que me faltaba era el pescado y buscando en el mercado conseguí un pescado llamado picúa fresca cortado en filete para preparar pescado frito rebosado con arroz ensalada cruda y plátano fritos.

A continuación le presentare los ingredientes que se necesitan para preparar esta exquisita receta para compartir en familia:
 Un kilo de picúa en filete.
 Una (1) cucharada de mostaza.
 Adobo.
 Sal.
 Una (1) taza de harina de trigo.
 Cilantro
 Dos (2) Huevos.
 Paprika.
 Aceite vegetal.
 Salsa de ajo.

Este pescado llamado Picúa es un pez marino, comestible, de las costas venezolanas, puede medir unos 30 centímetros de largo y tiene la boca prominente y dentada, como un pico, de allí proviene su nombre Picúa, esta aclaratoria para que no sea confundido con la Picúa Corsaria o Barracuda, de mucho mayor tamaño y más agresiva.

Preparación de la receta.

Primeramente lavamos muy bien el pescado y lo colocamos en un bol o taza, le colocamos sal al gusto, mostaza, adobo y paprika para darle un sabor especial.
Colocamos los dos huevos y lo colocamos en un plato hondo y los batimos con un poco de cilantro fresco y sal.

Por otro lado tomamos un plato hondo y colocamos la taza de harina de trigo.

Una vez teniendo todos los ingredientes preparados colocamos un sartén en la cocina con aceite vegetal, ya al estar el aceite bien caliente procedemos a preparar el pescado.

Tomamos un filete de picúa sazonada la pasamos por huevo batido con cilantro para después pasarlo por harina de trigo para terminar el proceso del rebozado.

Una vez pasado el pescado por harina de trigo se coloca en el sartén para freírlo logrando un pescado rebosado hermoso y exquisito el cual lo voy a acompañar con arroz blanco ensalada cruda de repollo y cebolla y por supuesto algo que no puede faltar plátano maduro frito para equilibrar este exquisito almuerzo, espero que le guste esta receta saludos a todos.