300g cod fish fillet, cut into strips
2 tablespoons lemon juice
2 tablespoons chopped parsley
Salt and black pepper to taste
1 tablespoon olive oil
1 cup all-purpose flour
1 egg
1 teaspoon active dry yeast
3/4 cup milk
2 cups water
Celery leaves for garnish
For the Beetroot Dip
1 minced garlic clove
4 cups beetroot, peeled and chopped
3 tablespoons olive oil
1 cup water
1 tablespoon vinegar
1/2 teaspoon grated ginger
Salt to taste
For the Mango Dip
1 diced mango
Lime juice from 1 lime
1/2 cup coconut milk
1/2 teaspoon ground ginger
Salt to taste
300g cod fish fillet, cut into strips
2 tablespoons lemon juice
2 tablespoons chopped parsley
Salt and black pepper to taste
1 tablespoon olive oil
1 cup all-purpose flour
1 egg
1 teaspoon active dry yeast
3/4 cup milk
2 cups water
Celery leaves for garnish
For the Beetroot Dip
1 minced garlic clove
4 cups beetroot, peeled and chopped
3 tablespoons olive oil
1 cup water
1 tablespoon vinegar
1/2 teaspoon grated ginger
Salt to taste
For the Mango Dip
1 diced mango
Lime juice from 1 lime
1/2 cup coconut milk
1/2 teaspoon ground ginger
Salt to taste
In a bowl, season the fish with lemon juice, parsley, salt and black pepper and let it sit in the refrigerator for 20 minutes
In another bowl, mix well the olive oil, flour, egg, yeast and milk
In a skillet, heat the water over high heat, coat the fish in the batter and fry until golden brown
Drain on paper towels
Prepare the Beetroot Dip
In a pan, sauté the garlic and beetroot in olive oil for 2 minutes
Add the water and cook for 10 minutes or until the beetroot is slightly tender
Add the vinegar and grated ginger and season with salt
Blend in a blender and strain through a fine-mesh sieve
Let it cool
Prepare the Mango Dip
In a blender, blend all the ingredients until smooth
Garnish with celery leaves and serve with the empanada and dips.
