Chuleta de Pescado frito [Nicaragua]

Ingredients :

1 lb. of Tilapia

Garlic powder to taste

Pepper to taste

Salt to taste

2 lemons

2 large spoons of Flour

1 tablespoon of empanizer

1 teaspoon of Mustard

1 laurel leaf if you want

1 cup of preferably vegetable oil

Steps :

§    Wash the fish chops with plenty of water and a lemon, mix the lemon juice, moztaza, laurel, salt, pepper and garlic powder in a refractory.

§    Put the chops inside and let stand for at least one hour.

§    Stir the flour with the empanizer and place each chop in the mixture until it is covered by flour.

§    Put each chop in the oil that should already be hot in the fire.

§    Turn each chop only once at five minutes to avoid getting spoiled.

§    Let cook 10 to 12 minutes.

Tips :

§    That the oil is hot enough so that the fish cutlet is not oily.

§    After mixing the fish chop with the flour do not put it immediately in the oil to avoid the flour to become lumps.