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A typical Spanish recipe with the taste of the sea on your lips
By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print
You’ll need to flour the fish one by one while very dry so as not to form a sticky paste. The oil must be very hot and you should not add too many pieces of fish at the same time to avoid cooling the oil.
A great holiday snack, to be enjoyed by the sea or part of a leisurely lunch, served with lemon wedges, alongside a salad of spring leaves tossed in a light dressing.
We recommend a “fino” or a variety made with manzanilla such as Palomina, from Andalusia, which goes well with fried fish thanks to its high oxidity and salinity.
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Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
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