The snacks of Mesopotamia have its distinction and surubí (catfish) fried sticks are a classic. Surubí with mayonnaise claims for a very cold beer, ideal for the region’s high temperatures.
for 2 persons
| 120 g. | SURUBÍ |
| 50 g. | FLOUR |
| n/a | SALT |
| n/a | PEPPER |
| n/a | SUNFLOWER OIL |
Browned garlic
| 75 cc. | MILK |
| 220 cc. | OLIVE OIL |
| n/a | SALT |
| n/a | PEPPER |
| drops | LEMON JUICE |
| 1 teaspoon | MUSTARD |
Milky mayonnaise
| 2 units | GARLIC |
| 200 cc. | SUNFLOWER OIL |
| n/a | ROSEMARY |
| n/a | THYME |
Surubí
Take the surubí in portions to obtain 4 pieces of 30 grams each, and add salt and pepper. In a fry pan heat a little bit of oil. Flour the pieces and brown in oil. Dry them with absorbing paper.
** Milky mayonnaise **
Pour milk in a mixer glass. Start to mix and add in threads olive oil as to add it slowly. Once both products are integrated, put salt and pepper as desired and add lemon juice and mustard. Eat during two days after the preparation.
Browned garlic
Peel garlic and make fine layers. Pour oil in a small pot and add thyme and rosemary to flavor it. Place the garlic layers and to the oven at low heat. Move continuously the garlic layers to avoid them from burning, till they get brown and crispy.
As it is a big fish, it is mostly cooked in square pieces. Its flesh is very tasty, though more greasy than the one of sea fishes, and the remains are always used in different particular recipes.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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