2 cups of olive oil
11/2 cup of wheat flour
1 cup of milk
1 cup of parsley sauce
4 clean fish heads and tails with salt and black pepper to taste
For decoration
2 lemons
Accessories
Toothpicks for securing the fish
2 cups of olive oil
11/2 cup of wheat flour
1 cup of milk
1 cup of parsley sauce
4 clean fish heads and tails with salt and black pepper to taste
For decoration
2 lemons
Accessories
Toothpicks for securing the fish
Soak the fish in milk for 10 minutes, then drain
Season with salt and black pepper
Fold each fish into a ring shape and place the tail inside the mouth of the fish
Secure with a toothpick and coat in wheat flour
Fry one fish at a time (the olive oil should cover the fish)
Remove and let it sit on paper towels
Wash the parsley, dry it and fry each stem quickly in hot olive oil
Drain on paper towels
When serving, fry each fish again for 1 minute and coat rapidly in paper towels
Place each fish on a plate
In the center of the ring arrange a portion of the parsley sauce
Garnish with lemon slices.
