1 1/2 kg of clean and floured fish (snapper or carp)
750 g of cooked manioc
1 cup of wheat flour
1/4 cup of chopped cilantro
3 tablespoons of chopped parsley
6 green olives, pitted
2 tablespoons of chopped scallion
2 teaspoons of salt
2 eggs
2 cups of rosca flour
2 cups of oil
1 1/2 kg of clean and floured fish (snapper or carp)
750 g of cooked manioc
1 cup of wheat flour
1/4 cup of chopped cilantro
3 tablespoons of chopped parsley
6 green olives, pitted
2 tablespoons of chopped scallion
2 teaspoons of salt
2 eggs
2 cups of rosca flour
2 cups of oil
Cut the fish into small pieces and set aside
Process the manioc and wheat flour in a processor until thickened
In a bowl, combine this mixture with cilantro, parsley, fish, olives, scallion, and salt
Mix well
Remove about 1/4 cup of the dough each time and shape into small balls with your hands
At another stage, lightly beat the eggs
Dip the fish balls in the eggs and then coat in rosca flour
Heat a decent amount of oil in a pan over medium heat
Fry until golden brown and crispy
Drain on paper towels and serve.
