tail fish in the mouth

Food has the incredible power to make us go back to the past, as if it were a real time machine that works at our pleasure. And the tail fish in the mouth it is the button that triggers the entire mechanism of this gastronomic journey.

After all, who doesn’t remember their grandmother or mother making the fish with the tail in their mouth?

tail fish in the mouth

Ingredients

• 6 small hake, washed and washed
• Juice of 1 lemon
• salt qb
• corn flour qb
• qb oil for frying
• 1 measure of carolino rice
• 2 measures of boiling water
• salt qb
• 1 carrot in cubes
• 1 clove of garlic

preparation method

• Season the hake with salt and lemon.
• Reserve about 30 to 40 minutes.
• Heat the oil in a wide frying pan.
• When the oil is very hot, place the tail in the hake’s mouth and secure with your teeth.
• Dip the hake in flour and fry until golden on both sides.
• Remove the tail in the mouth onto a plate with absorbent paper to remove excess fat.
• Bring a pan to the heat with a little oil.
• Add the chopped garlic clove and the rice and fry the rice over low heat, stirring constantly, until it is translucent.
• Add the peeled and diced carrot and the boiling water.
• Season with salt and cook covered for about 10 to 15 minutes until all the water has evaporated.
• Turn off the stove and let it finish cooking with just the heat of the pan.
• Serve the small fish accompanied by rice and salad to taste.

Tailfish in the mouth – marmota

Ingredients

• 6 marmots
• salt qb
• corn flour qb
• oil for frying qb

preparation method

• After morning and washing the marmots, season with salt.
• Dip in flour, place the tail in the mouth and fry in very hot oil.
• Remove onto a plate with kitchen paper to drain.
• Place lemon slices on top of the fish.
• You can accompany it with tomato rice, rice and beans.