Cachopo is one of those traditional dishes that until recently has not begun to become popular in other areas beyond its place of origin, in Asturias. Throughout the country we already find cachopos in restaurants and butchers.
Today we propose a lighter version, the sea bass cachopo, and we assure you that it is as tasty as the original veal cachopo.
INGREDIENTS (4 people):
- 2 fillets in fillets
- 4 slices of serrano ham
- 4 slices of emmental cheese
- I beaten egg
- Bread crumbs
Look for the seal of our seas in the sea bass, sea bream and sea bass of your fish market: guarantee of national origin, freshness, quality and flavor.
Split the loins of the sea bass in two. On one of the parts, place serrano ham, emmental cheese and another slice of ham. Cover with the other half. Pepper and squeeze.
First go through flour, beaten egg and finish covering it with breadcrumbs. Rest in the fridge for at least 1/2 hour, so that the empanada settles well.
Put plenty of oil to heat in a pan. When it is very hot, fry the cachopo. Drain on absorbent paper towels and serve.Related Contents #CACHOPO: 9 ideas to prepare this delicious dish Sea bass tempura with soy sauce Sea bass tartare with artichokes