This post is also available in: Español (Spanish)
AuthorPapeoByPepi
The first thing that you need to prepare is a "majao" which is the Andalusian word for a paste usually made in a mortar.
Add the garlic (it doesn't need to be peeled), a teaspoon of coarse salt, and a little bit of olive oil. Mash all the ingredients together until all the ingredients are pretty much smashed.
Cut the fish into 1 1/2 in cubes, and put it in a ceramic or glass bowl.
Add all the ingredients to the bowl. NOTE: I add equal amounts of both, water and vinegar-Just make sure that the combination of these two ingredients cover the fish.
For best results, marinate the fish for at least 6 hours, but I prefer to marinate it over night.
Drain the fish well, dredge it in flour.
In a large frying pan, heat the oil
Fry the pieces a few at a time until golden and cooked through
Drain on paper towel, and serve hot.
Ingredients
Directions
The first thing that you need to prepare is a "majao" which is the Andalusian word for a paste usually made in a mortar.
Add the garlic (it doesn't need to be peeled), a teaspoon of coarse salt, and a little bit of olive oil. Mash all the ingredients together until all the ingredients are pretty much smashed.
Cut the fish into 1 1/2 in cubes, and put it in a ceramic or glass bowl.
Add all the ingredients to the bowl. NOTE: I add equal amounts of both, water and vinegar-Just make sure that the combination of these two ingredients cover the fish.
For best results, marinate the fish for at least 6 hours, but I prefer to marinate it over night.
Drain the fish well, dredge it in flour.
In a large frying pan, heat the oil
Fry the pieces a few at a time until golden and cooked through
Drain on paper towel, and serve hot.
