{"id":29247,"date":"2026-04-13T16:07:04","date_gmt":"2026-04-13T13:07:04","guid":{"rendered":"https:\/\/www.recetas-es.top\/?p=29247"},"modified":"2026-04-13T16:07:04","modified_gmt":"2026-04-13T13:07:04","slug":"eglefino-rebozado-crujiente-2","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=29247","title":{"rendered":"Eglefino rebozado crujiente"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredientes:<br><\/strong>320 g de filetes de abadejo<br>Papel de cocina<br>Sal<br>Pimienta negra<br>50 g de harina com\u00fan<br>Piment\u00f3n<br>\u00bd cucharadita de levadura en polvo<br>70 ml de agua<br>\u00bd cucharadita de aceite de oliva u otro aceite vegetal<br>Aceite vegetal para fre\u00edr<br><strong>Instrucciones:<br><\/strong>Seque los filetes de abadejo con papel de cocina. Sazone con sal y pimienta negra por ambos lados. D\u00e9jelos reposar durante 15 minutos.<br>En un bol, mezcle la harina, el piment\u00f3n, la levadura en polvo y la sal. Incorpore lentamente el agua y el aceite de oliva hasta obtener una masa suave.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&gt;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La masa debe tener la consistencia de una crema espesa. Si est\u00e1 demasiado espesa, agregue un poco m\u00e1s de agua.<br>Caliente el aceite vegetal en una sart\u00e9n grande a fuego medio-bajo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El aceite debe estar lo suficientemente caliente como para chisporrotear cuando se agregue una gota de agua.<br>Corte los filetes de abadejo en trozos m\u00e1s peque\u00f1os, si lo desea.<br>Sumerja los filetes de abadejo en la masa, cubri\u00e9ndolos por completo.<br>Coloca con cuidado el pescado rebozado en el aceite caliente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No llenes demasiado la sart\u00e9n.<br>Fr\u00ede el abadejo durante 5 minutos a fuego medio-bajo o hasta que est\u00e9 dorado.<br>Da la vuelta al pescado y fr\u00edelo durante 3-5 minutos m\u00e1s o hasta que est\u00e9 bien cocido.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El pescado estar\u00e1 bien cocido cuando se desmenuce f\u00e1cilmente con un tenedor y alcance una temperatura interna de 145 \u00b0F (63 \u00b0C).<br>Escurre el pescado sobre toallas de papel para eliminar el exceso de aceite. 1 Sirve inmediatamente con tu salsa para untar favorita, como salsa t\u00e1rtara o rodajas de lim\u00f3n.<br>Consejos:<br>Puedes usar cualquier tipo de pescado blanco para esta receta, como bacalao, abadejo o tilapia.<br>Si no tienes polvo para hornear, puedes omitirlo. El rebozado seguir\u00e1 estando sabroso, pero es posible que no quede tan esponjoso.<br>Para comprobar si el aceite est\u00e1 lo suficientemente caliente, sumerge la punta de una cuchara de madera en el aceite. Si chisporrotea inmediatamente, el aceite est\u00e1 lo suficientemente caliente. No llenes demasiado la sart\u00e9n cuando fr\u00edas el pescado, ya que esto har\u00e1 que baje la temperatura del aceite y el pescado quedar\u00e1 grasoso.<br>Puedes hornear el pescado en lugar de fre\u00edrlo. Precalienta el horno a 200 \u00b0C (400 \u00b0F) y hornea el pescado durante 15 a 20 minutos o hasta que est\u00e9 bien cocido.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes:320 g de filetes de abadejoPapel de cocinaSalPimienta negra50 g de harina com\u00fanPiment\u00f3n\u00bd cucharadita de levadura en polvo70 ml de agua\u00bd cucharadita de aceite de oliva u otro aceite vegetalAceite [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":29249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-29247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Eglefino rebozado crujiente - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.recetas-es.top\/?p=29247\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eglefino rebozado crujiente - 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