Dry fish wrapped in egg, following the tradition of Guatemala during the days of Holy Week, is a very popular and delicious dish that I am delighted to present to you.
Following tradition, in Guatemala during the days of Holy Week it is customary to eat fish.
This dish, known as dry fish wrapped in egg, reflects the richness of Guatemalan cuisine.
Dry Fish Wrapped in Egg
Ingredients
2 pounds of Dry fish
4 Eggs
Olive oil
60 grams of Pepitoria
60 grams of Sesame
1 Garlic
1 Small onion
5 Miltomates
1 Chile guaque
1 Chile pasa
5 Tomatoes
1 Small bell pepper
Water
1 pinch of Salt
Bay leaf and thyme
6 Potatoes
1 pinch of Pepper
Preparation
Step 1 : The fish is cut into medium pieces and left in hot water to reduce salinity, repeating the procedure several times to eliminate excess salt.
Step 2 : The 4 eggs are beaten and used to wrap the fish pieces.
Step 3 : Then, fry the fish in a pan with oil over medium heat on both sides, avoiding burning.
Step 4 : In another pan, brown the pepitoria and sesame.
Step 5 : Then, blend the tomato, onion, garlic, sesame, pepitoria, miltomate, chile guaque, chile pasa, and bell pepper with 1/2 cup of water.
Step 6 : In a pot, add the sauce and let it boil; then add the wrapped fish pieces and cook over low heat for 30 minutes or less, adding more water if necessary.
Step 7 : In another pot of water, cook the unpeeled potatoes until soft.
Step 8 : Finally, fry the potatoes in olive oil with grated onion.
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