1/2 kg of skinless fillets of CORVINA REX FRESCAMAR
300 g of coarse salt
For the marinade
50 ml of soy sauce
50 ml of sherry vinegar
50 ml of apple cider vinegar
150 ml of fish fumet
1 tablespoon of oregano
1 tablespoon of paprika
1 tablespoon of flake salt (we recommend paprika salt)
1 clove of garlic
For the breading
1 whisked egg
100 g of panko (Japanese flaky breadcrumb)
Mild olive oil
Mayonnaise on the side
Salt the Corvina (with coarse salt) for about 8 min. and then, very carefully, remove the salt.
Smash the garlic and prepare a paste with oregano, paprika and salt flakes.
Then toss the liquids: both vinegars, soy sauce and fish fumet.
Introduce the Corvina (cut in wide strips) and all the ingredients is a food plastic bag and let it stand for about two hours.
After that time, dip the Corvina in whisked egg and panko. Then fry.
Set the pieces in a paper towel lined plate to drain and serve with mayonnaise on the side.