Límpiese bien, córtese a rajas, se sazona de sal y se fríe en aceite bien caliente.
Al servirlo se le echa zumo de limón.
This entry was posted on Sunday, October 24th, 2004 at and is filed under Pescados, RECETAS.
You can follow any comments to this entry through the RSS 2.0 feed.
You can leave a comment, or trackback from your own site.