Ingredients
- 6 fillets of perch
- 300 g tomatoes
- 120 g tapioca pearls
- corn flour
- egg white
- tomato concentrate
- basil
- salt
- peanut oil
For the recipe cutlet of perch and tapioca, cut the tomatoes into small pieces and blend them. Collect the pulp in a sieve lined with a cloth, placed on a container, and let it drain until you have obtained 100 g of tomato water.
Cook tapioca in 300 g of boiling salted water. When the tapioca pearls begin to swell and become barely transparent, add the tomato water and cook for 15-20 minutes.
Breaded meanwhile the fish fillets, passing them in the cornmeal, then in 1 beaten egg white and again in the cornmeal.
Fry them in hot peanut oil for 2 minutes per side.
Jumbled up the chopped tomato puree with 1 tablespoon of concentrate, obtaining a sauce.
Serve the fillets fried on tapioca soup and complete with the tomato sauce and fresh basil leaves.
To know: tapioca is a starch that is obtained from cassava, a tuber similar to the potato originating from South America, where it is widely used. It is found in pearls and powder, and can be used as corn starch for desserts and pancakes or to thicken soups.
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