The fried fish is passionate, and in any bar or house that is worth its worth, a good frying will never miss, which we can take it as a cover, accompaniment or incoming. We can use any type of fish to batter it and fry it, but it must be taken into account that not everyone is cooked following the same cooking times. On this occasion, we will present a Latin American recipe with one of the most used fish in Argentina, Brazil , Uruguay and Peru, mainly. This is the pejerrey, a very nutritious and tasty fish. Do you want to know how to do fried pejerrey? Well, keep reading because in Recipesgatis we share the detailed step by step and the most effective tricks so that it is crunchy and juicy at the same time.
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make fried pejerrey: |
| 500 grams of pejerrey 1 small glass of flour 1 teaspoon of garlic powder, parsley and ground pepper 150 milliliters of white wine 2 pinches of salt 1 liter of sunflower oil for fry fry |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, fried, |
Ingredients to make fried pejerrey:
1. Lava and dry the fish with a kitchen paper, thus they will more easily absorb the batter that you are going to prepare. There are many ways to prepare a batter, but if you test this, you will not stop doing it anymore.
2. To prepare the battering that you will use to cook the fried pejerrey, place the flour in a bowl and mix it with garlic, panties powder and a little pepper and salt. This type of batter is very simple and tasty at the same time.
3. Add the white wine and mix until you get a thick cream, similar to the traditional tempura. Once achieved, you must introduce each of the fish to batter them completely. In parallel, put a pan with plenty of oil on the fire.
Trick: You can give it the right texture, adding more or less wine, if you did not have wine you can use beer equally.
4. cook the fried pejerrey for batches and over medium heat to prevent them from sticking to each other. If you enter them all suddenly they will not be crispy and it will be more complicated to cook them correctly. When you observe that they are golden, check them out and leave them on cooking paper to absorb excess fat.
Trick: To do fried fried flour you can pass the fish by beaten egg with a little pepper and salt.
5. serves the fried pejerrey recipe and, to eat it has been said! Spray a few drops of lemon above and enjoy this easy -to -cook and delicious fish. You can accompany the dish with a little boiled rice but, also, with other elaborations of Latin America. Specifically, we recommend:- Peruvian ceviche
– Argentine Churrasco
– Uruguayan empanadas
Trick: You can also find the frozen pejerrey and defrost it completely to cook it as we have explained.
