This Gallo breading I stayed a long time thinking about how to put the recipe title, because for Cadiz always says Gallo tarnished. Do not know if I'll be going fine (as the codfish of Bilbado) but hey, as the cock goes breading, breading is going to get this recipe.
By the way, let's not confuse this Gallo, a fish, with the male of the chicken. He clarified that it is common for fish receive different names depending on the area. Anyway if instead of using the sea Gallo two legs and as you tell me that chicken is tarnished
By the way, let's not confuse this Gallo, a fish, with the male of the chicken. He clarified that it is common for fish receive different names depending on the area. Anyway if instead of using the sea Gallo two legs and as you tell me that chicken is tarnished
Ingredients for breaded Gallo (for 2 people):
Half a kilo of crows
2 eggs
breadcrumbs
salt
frying oil (I used olive)
Recipe for breaded Gallo (for two people):
The first is to thoroughly clean the fish removing all the skin. Then cut it into pieces the size of your choice (I like that in the palm fit a couple of pieces) and sazonas well.
Beat two whole eggs and add a pinch of salt (very little). Put the oil to heat.
Spend Gallo pieces of the egg, shaking off excess, then gets into the breadcrumbs.
When the oil is hot, add the chopped and fried rooster. Do not add all the fish at once, do the frying in batches without coming to touch the pieces.
Dora on both sides (about 3 minutes per side) and then drain and put on paper towels.
Serve on lettuce leaves (see photo) and accompanied by a salad.
To eat:
If you are using olive oil to fry and do not waste it takes to another time when cold fish. When the oil is cold passes through a fine sieve and store in a jar.
To avoid spending too much oil (and save a little) it is best to use a small pan and fry in batches. Also no oil to fill up, since flipping the fish get it right on both sides with half the oil.
Half a kilo of crows
2 eggs
breadcrumbs
salt
frying oil (I used olive)
Recipe for breaded Gallo (for two people):
The first is to thoroughly clean the fish removing all the skin. Then cut it into pieces the size of your choice (I like that in the palm fit a couple of pieces) and sazonas well.
Beat two whole eggs and add a pinch of salt (very little). Put the oil to heat.
Spend Gallo pieces of the egg, shaking off excess, then gets into the breadcrumbs.
When the oil is hot, add the chopped and fried rooster. Do not add all the fish at once, do the frying in batches without coming to touch the pieces.
Dora on both sides (about 3 minutes per side) and then drain and put on paper towels.
Serve on lettuce leaves (see photo) and accompanied by a salad.
To eat:
If you are using olive oil to fry and do not waste it takes to another time when cold fish. When the oil is cold passes through a fine sieve and store in a jar.
To avoid spending too much oil (and save a little) it is best to use a small pan and fry in batches. Also no oil to fill up, since flipping the fish get it right on both sides with half the oil.
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