1 kg of eel fillets
To taste salt
One-quarter cup of lime juice
One-half cup of wheat flour
One cup of butter
For the marinade
2 cloves of garlic, pressed
Two-thirds cup of lime juice
Two-thirds cup of orange juice
Two-thirds cup of olive oil
One-half cup of chopped green onion
One tablespoon of crushed coriander seeds
A few drops of pepper sauce
1 kg of eel fillets
To taste salt
One-quarter cup of lime juice
One-half cup of wheat flour
One cup of butter
For the marinade
2 cloves of garlic, pressed
Two-thirds cup of lime juice
Two-thirds cup of orange juice
Two-thirds cup of olive oil
One-half cup of chopped green onion
One tablespoon of crushed coriander seeds
A few drops of pepper sauce
Season the fish with salt
Dip in lime juice and then coat with wheat flour
Fry in butter until golden brown, adding more as needed
Transfer to a refrigerator
Let it cool down
Mix all marinade ingredients together
Season with salt
Pour over the fish
Cover with plastic wrap or aluminum foil and refrigerate for at least one day
Serve chilled
Serve 8 people
Note: You can substitute eel with pike if desired
If you like, serve garnished with olives or mayonnaise.
