The vegetable enthusiast, in turn, thinks that fish soup is a bit primitive.
A little history
Fish has been used for frying since the famous "mists of time". The Romans already fried it. Frying continued through the Middle Ages, the Renaissance, and to our days.
However, the tradition was to accompany the fried fish with elaborate sauces or marinate it.
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.
Equally important is the type of oil used. It is essential, of course, to master frying techniques: temperature, cooking times, appropriate pans.
Without batter
The fish is simply floured (not "battered") and poured into abundant hot oil.
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 inside.
Once fried, it should be quickly dried on absorbent paper and salted. Of course, a splash of lemon juice is essential; not too much, or it loses its flavor.
A hearty dish that combines sliced plantains and shrimp, all breaded and fried, from the fish to the salad and creams.
Each Honduran family usually prepares this fish dish with what they have at home, but there is only one basic rule: fried food should be crispy, golden, and dry.
