🐟 Fried Manjúas: A Cuban Seafood Classic
Cuban-style fried manjúas are a simple seafood preparation in which just a few ingredients are enough to create a delicious dish. Lightly coated in flour and fried with garlic cloves, these small fish become golden and crispy while retaining their distinctive flavor. Freshly cut lemon slices complete the dish, which is best enjoyed immediately after frying.
🧂 Ingredients
- 1 kilogram (2.2 pounds) fresh manjúas
- 1 head of garlic
- 1 ½ cups all-purpose flour
- 2 lemons, sliced
- Ground black pepper, to taste
- Salt, to taste
- Enough vegetable oil for frying
👨🍳 Step-by-Step Preparation
1. Clean and season the manjúas
Carefully rinse the manjúas with fresh water and allow them to drain thoroughly to remove excess moisture. Once well drained, season them with salt and ground black pepper to taste.
2. Prepare the garlic
Separate all the cloves from the head of garlic, leaving their skins intact. This allows them to flavor the oil during frying without burning too quickly.
3. Coat the fish with flour
Place the all-purpose flour in a wide container. Coat the manjúas lightly with flour on all sides, then gently shake off any excess before placing them in the hot oil.
4. Flavor the oil
Pour a generous amount of vegetable oil into a large, deep skillet and heat it over medium heat. Once the oil reaches a suitable frying temperature, add the unpeeled garlic cloves and distribute them throughout the skillet so they gradually release their aroma into the oil.
5. Fry the manjúas
Add the manjúas in small batches, taking care not to overcrowd the skillet. Gently separate them to prevent them from sticking together and fry until evenly golden and crispy.
Repeat the process in batches until all the fish have been fried, keeping the oil at a steady temperature throughout the cooking process.
6. Drain the excess oil
Remove each batch with a slotted spoon and transfer it first to a metal strainer to allow the excess oil to drain. Then place the manjúas on absorbent paper towels to remove any remaining oil and help preserve their crisp texture.
🔥 Finishing and Serving
Serve the manjúas while they are still hot and accompany them with plenty of lemon slices. Just before eating, squeeze a few drops of fresh lemon juice over the fish for a bright, slightly tangy contrast that pairs especially well with their crisp exterior.
💡 Chef's Tip
For especially crispy manjúas, drain them thoroughly before coating them with flour and always fry them in small batches. Adding too much fish at once can lower the temperature of the oil, producing a less golden and greasier result. Add the lemon only when serving so the crisp coating does not become moist before reaching the table.
ℹ️ Recipe Details
- Yield: 4 servings
- Total time: 40 minutes
- Category: Fish and Seafood
- Cuisine: Cuban
📌 Related Searches
- Cuban-style fried manjúas
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- Fried manjúas with garlic and lemon
- Cuban fried fish recipe
- Flour-coated fried small fish
If you make these fried manjúas, tell us in the comments how you like to serve them and your favorite way to enjoy this traditional Cuban seafood dish.
For the Spanish version, visit: Manjúas Fritas a la Cubana: Doradas, Crujientes y Llenas de Sabor.
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