Pez Gato “des Allemands” Recipe
Frito con empanizado de harina de mais. Servido con ensalada de repollo nappa con trozos de carne de cangrejo, y salsa tártara con cebollín verde y pimienta cayena.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Salad Ingredients
Tartare Sauce Ingredients
Method
Cooking the Fish
Prepare the Fish
Rinse the pez gato filetes under cold water and pat dry with paper towels.
Coat the Fish
Dredge the filetes in the harina de maíz until fully coated.
Fry the Fish
Heat the aceite in a large frying pan over medium-high heat. Fry the coated filetes for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Preparing the Salad
Mix the Salad
In a large bowl, combine the chopped repollo nappa and carne de cangrejo. Toss with zumo de limón, sal, and pimienta negra.
Making the Tartare Sauce
Combine Ingredients
In a small bowl, mix the mayonesa, chopped cebollín verde, and pimienta cayena until well combined.