The crisp texture of the batter and the tang of the marinade suggest a Manzanilla from Sanlúcar.
Fried Tope Shark in Oregano Marinade
Preparation
Start this recipe the day before by preparing a marinade with the lemon juice, bay leaves, oregano, pimentón, salt and vinegar to taste. Add the fish and let it marinade overnight. When you are ready to serve, heat plenty of olive oil in a frying pan. Remove the fish from the marinade, shake off the excess liquid, coat in the semolina flour, and cook in the hot oil until golden. Serve immediately.
Preparation: Sonia Fuentes/©ICEX.
Presentation
Sprinkle with some chopped chives.
Nutritional Facts
Energy (kcal): 211
Energy (kJ): 884
Proteins (g): 18.2
Lipids (g): 11.1
Carbohidrates (g): 9.4
Fibre (g): 0.4
Selenium (µg): 36.9
Niacin (mg): 5.5
Vitamin B12 (µg): 6.0
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes to 1 hour
- 400 gr tope shark, diced
- 3 garlic cloves, crushed
- A pinch of oregano
- 2 bay leaves
- A pinch of sweet Pimentón de La Vera
- Wine vinegar
- Juice of 1/2 lemon
- Semolina flour
- Salt to taste
- Spanish olive oil for frying
- 14.109 oz tope shark, diced
- 3 garlic cloves, crushed
- A pinch of oregano
- 2 bay leaves
- A pinch of sweet Pimentón de La Vera
- Wine vinegar
- Juice of 1/2 lemon
- Semolina flour
- Salt to taste
- Spanish olive oil for frying
- 1.87 cup tope shark, diced
- 3 garlic cloves, crushed
- A pinch of oregano
- 2 bay leaves
- A pinch of sweet Pimentón de La Vera
- Wine vinegar
- Juice of 1/2 lemon
- Semolina flour
- Salt to taste
- Spanish olive oil for frying
Wine match