Fried Seafood Pancake (Sartanado) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 225g/8 oz tiny fresh fish (whitebait, smelts, anchovies, herrings, prawns, or a combination) | 70g/2-1/2 oz plain flour | salt and freshly ground black pepper |
| 3 tablespoons olive oil | parsley, to garnish | lemon wedges, to serve |
| 1 | Place the fish in a sieve and rinse under cold running water, shaking the sieve. Drain well. Place the flour in a plastic bag and season with salt and pepper. Add the fish and shake the bag to coat. Tip into a colander and shake out the excess flour. Heat a cast-iron frying pan 23 cm/9 in in diameter. Pour half the oil into the pan. Add the fish close together and press them flat with a fish slice. Cook over a medium-high heat until browned and crisp underneath. The fish should stick together in a round 'pancake'. Remove and invert onto a plate. Add the remaining oil to the pan and slide the fish back to brown the other side. Garnish with parsley and serve hot with lemon wedges. |