today's recipe is simple, has no secret that the quality of the ingredients. The Rianxo xoubiñas are unbeatable. In the square, one of the fishmongers there is fishing and when the husband brings them the xoubas, as happened this day.
Ingredients:
- Xoubas
- salt
-
- flour olive oil potatoes
-
Preparation
We wash the potatoes well, since we cook with the skin, and put them in a pot with water and salt. Ensuring that they are all similar in size to require the same cooking time. Mine were medium and 40 minutes were made.
xoubas We washed carefully (small sardines) as they have a very delicate meat. Dry them with paper towels and salted. We put flour on top.
a frying pan in olive oil to cover bottom and hot when we are standing. I placed them with his head in the skillet, stuck together, in a circle. Leaving fry over medium-high heat a few minutes and give back. In my house always put a plate over the pan and turns it like a potato omelette, carefully drain the oil into a container, and that's how I'm doing now. They get to leave in the pan (if necessary, add a little oil we have taken) another couple of minutes.
on a plate and put the xoubas cachelos, and these we add a little oil fry the fish once cast it. Put some grit salt on top.
proveito Bo! Bon appetit!
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