Canarian Recipes: Churros de Pescado
Resembling small fried fish fingers, churros de pescado are a popular Canarian tapa featuring strips of white fish (like cod or hake) marinated in garlic, lemon, and parsley, then coated in a fluffy beer-based batter and deep-fried until crispy.
Ingredients
4 servings
- 8 White Fish Fillets(fingers) eg Hake
- 4 tbsp Flour
- 100ml Milk
- 1 Egg
- 150ml Beer
- Lemon for juice
- Parsley, chopped
- Sea salt
- Olive oil
Method
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First, we salt the fish, drizzle it with lemon juice, and sprinkle it lightly with parsley. We set it aside for a couple of hours.
Alternative: The day before, soak the fish in a bowl with milk and 2-3 crushed and peeled garlic cloves. Before cooking, dry it well. -
To prepare the batter, we put about four tablespoons of flour, the same amount of milk, a beaten egg, and a glass of beer into a bowl.
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The dough is worked, more or less, until we have a mixture that is thicker rather than thin.
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Before frying, we place a plate with flour, coat the fish in it, then in the batter, and into the hot oil, medium heat so that it cooks inside and out without getting burnt.
Presentation:
Enjoy them with a good aioli, mayonnaise, mojo sauce or German Potato Salad