Mexicali's Escabesh

Add marinade liquid. Peeled carrots and celery are sliced ​​thinly into 1mm thick using a slicer and then shredded. Slice the onions into thin slices using a slicer and combine them in a bowl.

Put [A] in a deep pot and heat over medium heat. It's best to tear off the hawk's claws and put them in. Once the aroma comes out, add the vegetables listed in [1] and fry slowly over low heat for about 30 minutes.

Add [B], fry for another 10 minutes, then add [C] and mix. Once it boils, turn it low. Once everything has blended, turn off the heat and add lemon juice and Italian parsley.

Use a bamboo skewer to remove the eyeballs. The internal organs are removed by sticking a bamboo skewer from the gills and cleaned with running water.

Wipe thoroughly with kitchen paper or something similar and sprinkle with flour.

Place in frying oil heated to about 160°C and fry for about 7 to 10 minutes. The frying time varies depending on the size, but as long as the color is fox and the moisture is completely removed, you can take it out.

Remove onto a net, drain the oil, lightly sprinkle salt and arrange it in a deep tub.

While the Mexicalikari is still hot, pour in the marinade from [4] and cut the lemon slices half a month into place on top. Leave at room temperature until it cools, and once the heat is gone, place in the fridge and cool.

Serve in a bowl and topped with sprouts and Italian parsley.