Dry fish cakes with dough are a highly appreciated delicacy during Holy Week and also a part of culinary tradition in many Salvadoran homes.
Dry Fish Cakes trace back to ancestral culinary traditions that have endured over time. They are part of the country's gastronomic identity, showcasing creativity in the use of local ingredients. We invite you to put on your aprons and enjoy this exquisite recipe together!
Dry fish cakes
Ingredients
3 Dry salted fish
4 Eggs
Corn flour
Corn oil for frying
1 pinch of Salt
10 Medium red tomatoes
1 Green bell pepper
Cilantro
1 Onion
3 Garlic cloves
½ Dry huaco chili
Preparation
Step 1 : To prepare the recipe, start by preparing the sauce.
Step 2 : Blend the tomatoes, onion, garlic, and huaco chili with ¼ cup of water.
Step 3 : Add salt, pepper, and fish broth to enhance the flavors.
Step 4 : Once ready, pour the sauce into a separate container.
Step 5 : In a bowl, prepare the corn flour dough and add beaten eggs.
Step 6 : Mix both ingredients until a homogeneous dough is obtained.
Step 7 : During the kneading process, add a bit of the previously prepared sauce and knead again to integrate the flavors.
Step 8 : The dry fish must have been soaked in advance, washed with clean water, and cut into cubes.
Step 9 : These fish pieces are incorporated into the prepared dough mixture.
Step 10 : In a pan with plenty of hot oil, pour a bit of the dough mixture with fish and fry until both sides of the cake are golden brown.
Step 11 : Once fried, the dish can be served with salad, yuca, avocado, and rice.
Step 12 : A delicious dish ready to enjoy!
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