Salpimiento the cazon fillets. Beat the eggs, add some salt and chopped parsley. Mix well.
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| Ingredients to make cazzón battered with sauteed artichokes: |
| 8 cazon fillets 4 artichokes 4 cloves of garlic 2 eggs flour breadcrlap extra virgin oil hojiblanca salt pepper perejil chopped |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with white wine |
Ingredients to make cazzón battered with sauteed artichokes:
2. passes 4 slices per flour and egg and the other 4 per breadcrumbs. Briefly fry them on both sides in a pan with oil.
3. Peel the garlic cloves, cut them in sheets and put them to brown in a pan with a little oil.
4. Clean the artichokes, removing the outer leaves, the tips and the stems. Tell them in fine slices, add them to the pan and jump over medium heat for 5 minutes.
5. It serves in a wide source, in the center of the artichokes, on one side the battered cazón and the other the empanado.
6. During frying, virgin olive oil does not offer any substantial change in its structure and retains its properties better than others.
7. Another advantage of virgin olive oil as frying fat, is the formation of a cortex on the surface of the food that prevents any penetration of the oil inside it.
