Qurator's: Hive Top Chef! | Marinated

Greetings dear friends, welcome to my blog. Today I am once again joining the weekly contest Qurator's: Hive Top Chef! | Marinated. This week's challenge is to marinate some kind of animal protein. This involves submerging the food in a liquid mixture of salt, oil, aromatic herbs, spices, and something acidic. I've been short on cash lately, but luckily I had everything I needed at home for this week's culinary challenge.

I decided to use fish. I remembered how my father used to marinate sardines in layers with salt, grated onion, and garlic. The truth is that when fried, they were delicious. For my part, I used salt, olive oil, lemon, and dried oregano, ingredients that are always available at home. Before frying them, I coated them in breadcrumbs so they would be juicy but with a slightly harder, non-crunchy coating.

This is the first time I've ever marinated anything, so I was curious to see how it would turn out. The marinade lasted 28 minutes; for fish, I read that it could be 15 to 30 minutes. It's a simple marinade, but I loved how the fish tasted, so I plan to repeat the feat with another type of seafood. I thought about adding soy sauce, but because of the salt, I didn't want to risk it. I hope you like the recipe.

Ingredients

- 200 g of fish (Carite)

For the marinade

- 1/2 lemon

- 1 tablespoon salt

- 3 tablespoons olive oil

- 2 tablespoon dried oregano

- 2 tablespoons vinegar

- 70 g carrots

- 190 g potatoes

- 136 g beets

- Salt to taste for the salad

- Breadcrumbs, 2 tablespoons

- Soybean oil for frying, approximately 2 tablespoons

- 1 tablespoon of olive oil for the salad

Preparation

1.-. Prepare the marinade for the fish. Place the salt and olive oil in a deep dish and mix together. Next, squeeze in the juice of half a lemon and mix again. Then, coat the fish with this mixture until it is thoroughly covered.

2.- Add the dried oregano. Cover the fish and store it in the refrigerator (do not freeze, place it at the bottom) and let it rest for approximately 30 minutes so that it absorbs the flavors.

3.-. We prepare the salad. First, we peel the potatoes, wash them, and cut them into cubes. Then, we cook them until they are soft. We also cut the beets and carrots into cubes and cook them until they are soft. We let them cool to room temperature. I owe you the photos of the cooking process; I forgot to take them, and I apologize for that.

4.- Once the salad ingredients have cooled, mix everything together in a bowl, add vinegar, salt to taste, and olive oil, then mix again. Adjust the salt to taste. Set aside.

5.- Preheat the pan with soybean oil. Once the marinating time is up, coat the fish in breadcrumbs and fry until golden brown on both sides. Then remove from the heat and place on paper towels for a couple of minutes.