Fried roach

1. To begin with, we prepare the ingredients:

- gut the fish, clean and wash, then dry with paper towels,

- peel bananas and cut them into circles,

- wash limes, squeeze juice out of them,

- peel the onion, then finely chop it,

- peel the garlic cloves and chop them by passing through a press (or you can use a fine grater),

- cilantro and a piece of pepper are washed and dried with a towel.

2. So, the ingredients are prepared, we proceed to marinating the fish:

- we spread the roach on the cutting surface and make transverse incisions on both sides,

- mix a third of garlic powder, spices suitable for fish (you can use a ready-made mixture), a piece of chili pepper, fresh cilantro leaves, chopped onion and crushed garlic. Using a mini blender, we turn the ingredients into a homogeneous paste. Basically, do the same thing manually by simply rubbing them,

- we put the fish in a bowl, pour lime juice, then rub it with the resulting paste from all sides, not forgetting to rub the fish inside and in sections,

- leave the fish to marinate for 4 hours.

3. When the time is up, we start cooking bananas:

- put a frying pan with vegetable oil on a high heat,

- sprinkle the banana circles with half of the remaining garlic powder, evenly distribute the powder over the bananas, gently mixing them and trying not to damage them - the banana circles should remain whole, smooth and beautiful,

- put banana slices in the boiling oil, fry on both sides until golden,

- we spread the finished bananas on a paper towel folded twice so that the excess oil is absorbed,

- lightly sprinkle fried banana slices with salt to taste.

4. While the bananas are frying, mix flour, ground black pepper, remaining garlic powder and salt on a wide flat plate. In the resulting flour mixture, we roll the fish from all sides. We put a frying pan with the remaining oil on a high heat and, when it boils, fry the fish in it. When one side becomes browned, turn the fish over to the other side. Put the finished fish on paper towels to absorb excess fat.

5. Serve the fish to the table, beautifully serving it with bananas, garnished with fresh herbs.

Bon appetit!