2 medium size bonitos
2 medium size onions
2 slices dried bread, without crust, soaked in water and squeezed
4 eggs
1/2 bunch parsley, chopped
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cummin
1/2 teaspoon pine nuts
1/2 tablespoon currants
1/2 glass flour
1 glass bread crumbs
1 glass oil

– Clean and wash the fish. Cook in salted water with 1 peeled whole onion. Remove the bones and shred.
– Add the bread, 2 eggs, chopped parsley, salt, pepper, cummin, pine nuts and currants. Mix well and knead.
– Take large walnut size pieces of it and roll each one in the palms of your hands to shape into fingers.
– Dip first in flour, then in 2 beaten eggs and finally in bread crumbs. Fry in heated oil until they are golden brown on all sides.
– Drain well and serve.


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