Maybe this will help....
Fried Pacu
Ingredients:
A medium-sized whole Pacu for each serving
2 or 3 cloves of garlic
salt and pepper
sprig of fresh parsley
whole lemon or lime
1 or 2 whole ripe tomatoes, sliced
small quantity of seasoned flour or corn meal
Directions:
Clean and scale the fish thoroughly. Make a series of diagonal cuts along both sides of the fish from top to belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with a damp banana leaf (or a moistened paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave refrigerated overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomato and fresh lemon or lime juice squeezed over the fish.
Fried Pacu
Ingredients:
A medium-sized whole Pacu for each serving
2 or 3 cloves of garlic
salt and pepper
sprig of fresh parsley
whole lemon or lime
1 or 2 whole ripe tomatoes, sliced
small quantity of seasoned flour or corn meal
Directions:
Clean and scale the fish thoroughly. Make a series of diagonal cuts along both sides of the fish from top to belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with a damp banana leaf (or a moistened paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave refrigerated overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomato and fresh lemon or lime juice squeezed over the fish.
