Minute fish (Minutas de pescado)

This is what breaded fish fillets are called in Cuba, generally made from small snapper, or other white sea or river fish, such as the tilapia so popular here.

It is true that the minuta de pescado is a typical sandwich that Cubans prefer to eat with a spicy sauce. But it's also delicious with a plate of white rice with black beans and fried ripe plantain. A hearty and caloric meal as is often the case in Cuba and other neighboring Caribbean islands.

Marinate each fillet with lemon juice, very well crushed garlic, salt and pepper to taste.
Dip the fillets in the wheat flour, then in the beaten egg with a pinch of salt and finally in the breadcrumbs.

My parents, however, had always preferred, as was the custom in the countryside, to prepare a good mejunje, that is to say a mixture of wheat flour in a bowl, with the beaten egg and the marinade used for the fish, perhaps with a little chopped parsley, coriander or chives. The pasty mixture was prepared by eye, and the fish then dipped in this mejunje just before frying the fillets in plenty of hot oil until golden brown on both sides.

This way, the minutes are crispy on the outside and juicy on the inside. So serve with white rice, black beans and, perhaps, fried plantains. This is another very authentic Cuban dining experience.