The abhorred are typical of Colombia and usually prepare with banana and cheese, mainly, although there are also other versions such as the one we show below. Thus, in recipes, we teach you how to make the Colombian Pacific fish abhorred, an easy and fast traditional dish. This dish can be prepared with any white fish, but it is typical to do it with mojarra, cod or trout. To get the fish abhorred with fish, a dough with flour, egg and milk is prepared and seasoned with pepper and a little cumin. There are those who put a little coloring to the dough to give it more color, but this is totally optional. Likewise, this base recipe can vary according to the area and customs of each house. In any case, it is a great and ideal dish for children, since the fish is very juicy and soft. Continue reading and discover with us how to make Colombian fish abhorred.
| 🚻 4 Diners | 🕘 15m | 🍵 Main Diver | 🤯 Dictation |
| Ingredients to make fish abhorred: |
| 4 cod fillets or other fish 4 tablespoons wheat flour |
| ADDITIONAL CHARACTERISTICS: Average cost, fried, |
Ingredients to make fish abhorred:
1. Prepare the dough by putting the egg, flour, milk, salt and pepper to taste in a bowl. Bat and mix well. There is a soft mass not very thick. You can add a little dye to the dough to give color to the batter.
2. Prepare the fish cleaning it and removing the thorns, preferably. If you use cod, choose to buy it already desalted. If you buy it dry, you will have to be soaked for 48 hours, changing the water every 8 hours. Before using it we recommend trying to cook a small piece to see how it is salt. If necessary, leave it a little more in water. Dry fish with a little kitchen paper, season with salt, pepper and cumin.
3. Put a pan with plenty of sunflower oil to heat. Do not put the fire very strong because sunflower oil burns with high temperatures and would spoil fish abhorred. Enter the pieces of fish into the dough, throw them well in it and drain the excess.
4. When the oil is hot, but without getting smoke, fry the aborted fish in two batches so as not to cool the oil. You must cook them for about 5-7 minutes, watching you don burn.
5. Dóralos on both sides so that they are crispy on the outside and juicy inside. Once they are made, take them out and leave them on a plate with kitchen paper to absorb the excess oil.
6. It serves these delicious abhorred fish in a fountain accompanied by lemons cut in half. You can also put a little more pepper and ground cumin above to give it an extra touch of flavor.
