For the yellow corn fritters
2 cups of yellow cornmeal for canjica amarelo (400 g)
3 tablespoons of oil
1 large onion (150 g) finely chopped
4 cloves of garlic, minced
100 g of defatted bacon, cut into small cubes
1 can of peeled tomatoes (400 g)
1 tablespoon of salt
6 fish fillets (1.2 kg)
1/2 tablespoon of salt
1 tablespoon of lemon juice
1 tablespoon of pepper sauce
1/4 cup of olive oil (60 ml)
1 tablespoon of chopped parsley (for sprinkling)
For the yellow corn fritters
2 cups of yellow cornmeal for canjica amarelo (400 g)
3 tablespoons of oil
1 large onion (150 g) finely chopped
4 cloves of garlic, minced
100 g of defatted bacon, cut into small cubes
1 can of peeled tomatoes (400 g)
1 tablespoon of salt
6 fish fillets (1.2 kg)
1/2 tablespoon of salt
1 tablespoon of lemon juice
1 tablespoon of pepper sauce
1/4 cup of olive oil (60 ml)
1 tablespoon of chopped parsley (for sprinkling)
Prepare the yellow corn fritters: In a large bowl, cover the cornmeal with 3 liters of water, seal and let it rest for the day ahead
Drain and reserve
In a pressure cooker, combine the oil, onion, garlic, bacon, peeled tomatoes, and liquid from the can
Bring to high heat, stirring occasionally, until the onion starts to caramelize (around 5 minutes)
Add the reserved yellow corn fritters, cover with 7 cups of water (1.7 liters) and season with salt
Seal the cooker and let it simmer (when it starts to clear)
Reduce heat to low and cook until the yellow corn fritters are soft (around 5 minutes)
Place the cooker under running water and let all the steam escape. Reserve
In a medium bowl, season the fish fillets with salt, lemon juice, and pepper sauce. Reserve
In a large frying pan, heat the olive oil over medium heat
Add the reserved fish fillets, reduce heat to low, cover, and cook until each piece separates into flakes when probed with a fork (around 14 minutes)
Transfer the reserved yellow corn fritters to a large bowl
Place the fish fillets on top
Sprinkle with parsley and serve immediately
830 calories per serving
