Fried Palometa Recipe
Fried palometa is one of the most popular fish in the eastern plains, which is why it has become a flagship element of the gastronomy of the plains; Although due to its exquisite flavor it has transcended Colombian national gastronomy as a highly desired dish, palometa is also a very popular dish in Peru and other Latin American countries. Among its most popular preparations are baked pomfret and the roasted pomfret.
Ingredients
- 1 palometa
- Salt
- Pepper
- Oil
Step by step preparation
- Remove the viscera and scale the pomfret.
- Then we proceed to relax (roll) the fish.
- Season with salt to taste.
- Season with pepper to taste (optional).
- Fry in a tray with a lot of oil, fry until the pomfret turns golden brown.
Video
Interesting Facts
- The appropriate temperature for frying would be between 178º and 180º. If you have a fryer with a thermostat you can check the temperature there. Another way to check it would be with a kitchen thermometer. If you do not have any of these elements, you should fry carefully. The oil is quite hot but never smoking.
- The palometa is also known as “Castañeta”.
- The pomfret is a river fish that reaches a size of up to about 30 centimeters.
Other recipes that might interest you
- Dried catfish cake or mold
- Bocachico sancocho
- Fish splash
- Bonito splash
- Catfish Head Rungo
- Moquiao or Muguiado Fish
- Stewed fish
- Minced fish or fish salpicón (Minced Fish)
- Fried Pomfret
- Baked Pomfret
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