Vegetable enthusiasts, in turn, think that fish soup is a bit primitive.<\/p>\r\n\r\n
A Little History<\/h2>\r\n\r\n
Fish has been used for frying since the famous "mists of time". The Romans already fried it. Frying continued in the Middle Ages, during the Renaissance, and up to our days.<\/p>\r\n\r\n
However, the custom was to accompany fried fish with complicated sauces or marinate it.<\/p>\r\n\r\n
For a tasty fried fish, it must be very fresh, local, and quite varied — what is missing in Honduras? Some species are essential, others optional.<\/p>\r\n\r\n
Equally important is the type of oil used. It is fundamental, of course, to master the frying techniques: temperature, cooking times, appropriate pans.<\/p>\r\n\r\n
Without Battering<\/h2>\r\n\r\n
The fish is simply dusted with flour (not "battered") and poured into plenty of hot oil.<\/p>\r\n\r\n
No need to say that the oil should not be recycled indefinitely, but used only once. The fish should be golden on the outside and tender and juicy on the inside.<\/p>\r\n\r\n
Once fried, it should be quickly dried on absorbent paper and salted. Of course, a touch of lemon juice should not be missing—too little and you'll lose the taste.<\/p>\r\n\r\n
A hearty dish that combines sliced bananas and shrimp, all breaded and fried, from the fish to the salad and creams.<\/p>\r\n\r\n
Each Honduran family usually prepares this fish dish with what they have at home, but there is only one basic rule: fried food must be crispy, golden, and dry.<\/p>
