8 cod fillets
Gently pound with a meat mallet. Season with salt and black pepper, and add lemon juice.
3 cups of shrimp
8 cod fillets
Gently pound with a meat mallet. Season with salt and black pepper, and add lemon juice.
3 cups of shrimp
Season with salt and lemon juice to taste
Prepare a sauté with 1/2 cup of chopped onion, mixed spice blend (pepper, fondor, etc.)
Add 1 full tablespoon of olive oil and 1 tablespoon of butter to soften the shrimp
Place 1 tablespoon of shrimp and 1 tablespoon of prosciutto on each cod fillet
Secure with toothpicks
Next, beat 2 eggs and pour them into another plate
Spread 2 cups of pancake mix
Dip the rolls in the eggs and then coat them in the pancake mix
Fry them in hot oil
Sauce: Blend 3 tomatoes without skin, 2 tablespoons of white vinegar, salt, black pepper, 1/2 cup of ketchup, and 2 tablespoons of white wine
Drizzle with a little of the fish fat where it's browning with a minced garlic clove
Simmer for 5 minutes
Add the remaining shrimp
Arrange the rolls in a baking dish, pour the sauce over them, sprinkle with grated Parmesan cheese, and bake until golden brown.
