Marinating Dogfish

Marinating Dogfish
Ingredients:
2 pounds of major cation in pieces1 large glass of brandy good quality,serves to take the strong smell of fish
Seasonings:
2% of fish weight of salt½ cup of vinegar or lemon juice (optional)1 teaspoon grated ginger1 pinch of pepper or pepper sauce2 sprigs of rosemary, whole
Other Ingredients:
1 deep dish of wheat flour2 cups of corn oil for frying fish
Miscellaneous Vegetables:
800 grs. cooked carrots, cut into thin strips1 pound of raw onion, thinly sliced4 green peppers roasted, peeled, seeded4 red bell peppers cut into thin strips2 yellow peppers, cut into strips1 large whole celery without leaves cut into thin strips1 or 2 cups of thinly chopped parsley½ cup of chopped green onions, white part only1 plate of raw fennel bulb, finely chopped (optional)½ cup of chopped mint2 tbsp (tablespoons) capers (optional)

Sauce Marinade:
1 large cup of corn oil1 large glass of white vinegar1 cup of cold water1 teaspoon salt
If you want you can double the sauce recipe
How to Prepare:
Wash the fish, dry with paper towel, place the slices on a platter of whole fish topped with brandy, allow to stand for 30'minutos, inside the refrigerator, covered with plastic wrap.
Take the fish drink season with salt, vinegar or lemon, grated ginger and pepper.
If you want you can wash the fish again, before seasoning. Book.
Peel the carrots, cut into thin strips, cook for five minutes in a pressure cooker or pot joint.
Can not get too cooked, must be "al dente".
Do not open the pot until they cool down completely, ie no pressure.
Drill green chilies in several places and bake until the skin is loose, (almost burnt), or
Pierce each pepper on a fork, take the mouth of the fire go turning until the skin is slightly burned, or cook in a water bath until loosen skin. (Only the green peppers) that are indigestible.
Place the chiles in a damp napkin, leave until cool.
Then remove the skin, pulling the fingers or scrape carefully with a small knife.
Wash the peppers under running water.
Cut the peppers into thin strips. Book
Clean the celery, taking the lateral fibers, cut into thin strips cook until almost soft. Not too soft.
In a large pot, place oil let heat, toss the onion leaving until wilted, add the vinegar and salt.
Then add the cooked carrots, celery cooked, leave the fire for 10 minutes on low heat, finally add the pepper strips.
Take the fish seasoning, dry with paper towel, put the pass in flour, tap out the excess flour.
Fry the fish slices in hot oil.
Put one or two at a time, lower the heat so that it is cooked inside, let it brown on one side, turn and do the same on the other side.Dry the fish with paper towel to remove excess fat.
Change the oil every time the pan with flour are burned or dirty oil.It is ideal to change the oil, each frying. "I change all times." Not to run the risk of changing the flavor.
Once all the slices are fried, assemble the dish.
In a large refractory transparent and loudly, make layers, alternating fish sauce and pickled.
Place a layer of fish on the bottom of the refractory, over, spread the sauce of vegetables.
Sprinkle over parsley, chives and mint, chopped.
Repeat layers until all ingredients finish, is the last of vegetables, and sprinkle over the parsley chives, and mint.Cover the terrine, place paper or film, take the refrigerator for 6-12 hours.
Serve the next day to pick and taste.
If you want you can also serve the same day.
With white rice, sliced ​​large palm, mango and cut into thick strips, or slices of pineapple.
Can serve the fish with bread as a snack at will, and slices of fresh white cheese.
Keep the fish covered in the refrigerator.
In the summer the temperature of the refrigerator set stronger than normal, i.e. more ice.
Durability up to a maximum five days in the refrigerator with the temperature described above.
Cation can substitute for other fish without much spine.
You can also replace by open sardine without spines, empanadas with flour and fried in hot oil.
Remove excess fat with paper towel.
Important Note:
Never fish with garlic seasoning, which draws out the flavor of the meat.