For the sauce
800g medium-sized shrimp, cleaned
1 tablespoon of salt or to taste
1 pinch of black pepper
1 medium-sized onion, cut into pieces (100g)
1/4 cup of olive oil (60ml)
4 medium-sized tomatoes, peeled and seeded, diced (480g)
2 tablespoons of chopped parsley
6 fish filets (approx. 500g)
2 tablespoons of lemon juice
1 tablespoon of salt or to taste
1/2 cup of wheat flour (60g)
2 eggs lightly beaten
1/2 cup of brioche flour (50g)
1 cup of oil for frying (240ml)
For the sauce
800g medium-sized shrimp, cleaned
1 tablespoon of salt or to taste
1 pinch of black pepper
1 medium-sized onion, cut into pieces (100g)
1/4 cup of olive oil (60ml)
4 medium-sized tomatoes, peeled and seeded, diced (480g)
2 tablespoons of chopped parsley
6 fish filets (approx. 500g)
2 tablespoons of lemon juice
1 tablespoon of salt or to taste
1/2 cup of wheat flour (60g)
2 eggs lightly beaten
1/2 cup of brioche flour (50g)
1 cup of oil for frying (240ml)
Prepare the sauce: season the shrimp with salt and pepper. Reserve
In a medium-sized pan, sauté the onion in olive oil over medium heat until it turns golden brown
Add the tomato, cover the pan, and cook until it starts to break apart (about 15 minutes)
Add the shrimp and parsley and mix
Cover and cook until the shrimp is slightly pink (about 5 minutes)
Remove from heat and reserve
Season the fish with lemon juice and salt
Coat the filets in wheat flour, then eggs, and finally brioche flour
Fry them in hot oil until they're golden brown and crispy
Drain on paper towels
Place the filets on a serving dish and pour the warm sauce over them
Serve immediately
491 calories per serving
