Ingredients with Measurements:
- 2 lbs of white fish fillets, cut into 2-inch cubes
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of sea salt
- 2 tablespoons of olive oil
- 2 eggs, beaten
- 1 cup of milk
- 1/2 cup of freshly squeezed lemon juice
- 1/4 cup of chopped fresh parsley
Special Equipment Needed:
- Large bowl
- Whisk
- Skillet
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the olive oil, eggs, and milk and whisk until the mixture is combined and smooth.
3. Add the fish cubes to the batter and mix until the cubes are evenly coated.
4. Heat a skillet over medium-high heat and add a tablespoon of olive oil.
5. Working in batches, add the fish cubes to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Remove the fish from the skillet and set aside.
7. In a small bowl, whisk together the lemon juice, parsley, and a pinch of salt.
8. Serve the fish bollos with the lemon sauce.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium-high heat
Serving Size: 4-6
Nutritional Information:
Calories: 200
Fat: 8 g
Carbohydrates: 17 g
Protein: 13 g
Substitutions for Ingredients:
- For the fish, you can use any type of white fish, such as cod, haddock, or tilapia.
- For the flour, you can use whole wheat flour or gluten-free flour.
- For the milk, you can use almond milk or coconut milk.
Variations:
- For a spicier version, add a teaspoon of chili powder to the batter.
- For a cheesy version, add 1/2 cup of shredded cheese to the batter.
- For a vegan version, use vegan milk and egg replacer.
Tips and Tricks:
- Make sure the skillet is hot before adding the fish cubes, as this will help them to cook evenly and get a nice golden brown color.
- For extra flavor, you can add a pinch of garlic powder or onion powder to the batter.
Storage Instructions:
The fish bollos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The fish bollos can be reheated in a skillet over medium-high heat for 2-3 minutes per side, or until heated through.
Presentation Ideas:
- Serve the fish bollos with a side of steamed vegetables.
- Serve the fish bollos with a side of roasted potatoes.
- Serve the fish bollos with a side of grilled corn.
Garnishes:
- Fresh parsley
- Fresh lemon slices
- Chopped chives
Pairings:
- White wine
- Red wine
- Sparkling water
Suggested Side Dishes:
- Rice
- Quinoa
- Roasted vegetables
Troubleshooting Advice:
- If the fish bollos are not cooking evenly, make sure the skillet is hot before adding the fish cubes.
- If the fish bollos are sticking to the skillet, add a bit more oil to the skillet.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Make sure to store the fish bollos in an airtight container in the refrigerator.
Food History:
Bollo de Pescado is a traditional dish from the Caribbean region, especially in Cuba and Puerto Rico. It is a popular street food and is usually served with a lemon sauce.
Flavor Profiles:
This dish has a savory and slightly tangy flavor from the lemon sauce.
Serving Suggestions:
- Serve the fish bollos with a side of steamed vegetables.
- Serve the fish bollos with a side of roasted potatoes.
- Serve the fish bollos with a side of grilled corn.
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Region: Spanish