Make papías recipe

Pavías de Merluza, a typical lid of many bars in the Andalusian area. Thus, it is very common to find pavías of hake in Cadiz or taste the traditional Sevillian hake pales. In all regions we will be before some really exquisite booked snacks, while simple and quick to do. For this reason, we can prepare them at home without problems, having the opportunity to eat them whenever we feel parsley. The garlic and parsley give a delicious touch to the fish and with the beer rejoice is so crispy and so good that everyone will love it. If you test it, you will repeat safely, so that you do not hesitate, keep reading and learn in recipes the recipe for hake paviacies.

Make peaky ingredients:

1. We cut the hake into similar pieces and salt to taste. We recommend withdrawing the thorns in advance so as not to find surprises when eating the maraluza papías.

2. In a bowl, we put all the ingredients to prepare the batter. Thus, we add the chopped garlic and parsley, the sifted flour with the yeast, the beer and a little water. We remove everything until we have a thick cream. If necessary, add more water.

3. Now that we have the dough to make hake preparations, we introduce fish tacos in it and cover them well.

4. We put a pan with plenty of oil on the fire and, when hot, fry the welds of Pavia. To prevent them from sticking to each other, we advise to add them in batches of few amounts. We are moving them to brown everywhere.

5. We are taking out the hackpipes when they are golden and put them on a plate with cooking paper to absorb excess oil. We repeat these steps until we have all the pieces of booped hake ready.

6. We serve the hackpipes to enjoy them hot. We can accompany them with the sauce that we like the most, like a homemade mayonnaise or Alioli. Likewise, we can prepare a menu made from Andalusian tapas, including Andalusian squid or shrimp tortillitas.