Fish Strip Empanada

Name: Fish Strip Empanada
Yield: 6
Ingredients: 500g fish fillet cut into 1 x 7cm strips; Lemon juice to taste; Salt and black pepper to taste; For the dough; 1 cup all-purpose flour; 2 eggs; 1/2 cup milk; 1 teaspoon active dry yeast; Frying oil; For the sauce; 1 chopped onion; 3 tablespoons chopped parsley; 4 diced tomatoes, peeled and seeded; 2 tablespoons olive oil

1
500g fish fillet cut into 1 x 7cm strips
2
Lemon juice to taste
3
Salt and black pepper to taste
4
For the dough
5
1 cup all-purpose flour
6
2 eggs
7
1/2 cup milk
8
1 teaspoon active dry yeast
9
Frying oil
10
For the sauce
11
1 chopped onion
12
3 tablespoons chopped parsley
13
4 diced tomatoes, peeled and seeded
14
2 tablespoons olive oil

Ingredients

1
500g fish fillet cut into 1 x 7cm strips
2
Lemon juice to taste
3
Salt and black pepper to taste
4
For the dough
5
1 cup all-purpose flour
6
2 eggs
7
1/2 cup milk
8
1 teaspoon active dry yeast
9
Frying oil
10
For the sauce
11
1 chopped onion
12
3 tablespoons chopped parsley
13
4 diced tomatoes, peeled and seeded
14
2 tablespoons olive oil

Directions

1
Marinate the fish strips with lemon juice, salt, and black pepper. Reserve
2
Prepare the dough by mixing flour and eggs
3
Add milk gradually
4
Add yeast and mix well
5
Coat the fish strips in the dough
6
Let excess dough drain off and fry until lightly golden
7
Drain on paper towels
8
Cook all sauce ingredients over low heat with lid on, until tomatoes break down
9
Blend in a blender with 1/2 cup water
10
Season with salt and black pepper to taste
11
Heat and serve as an accompaniment to the fish empanada
12
Serves 6.