Corvine Fish Rounds Adobo
Corn Oil (for frying)
Olive Oil (1/2 cup)
Vinegar (1/2 cup)
First step is to make sure that the fish pieces aren't too wet. Mama covers them top to bottom with hand towels while she gets the rest of her ingredients together.
|Mama gets her hands dirty!|
|Getting them crunchy LOL|
While the fish is frying you can start to prepare your escabeche portion of this dish. First step, cut up a few onions (depending on how much you like onions depends on how many you use). I think I used about 1 and a half onions.
After that, you throw in the olives and a few fresh bay leaves.
Remember to keep an eye on that fish frying! As for the escabeche, you should try to use a bowl that you can put a flame to because....well you now put it on the stove on low heat and let the flavors simmer together. Every now and then you sauté the mixture until you feel the onions get softer.
|I told you I like the fish crispy LOL!|