Recipe for pork rinds with oregano

Ingredients:

• 1 kg fillet of parakeet
• 4limones
• 150 g fresh cheese cubed
• 1 cup cooked and shelled corn
• 4 tz. Cherry tomatoes
• 1 1/2 tbsp balsamic vinegar
• 1 1/2 cups unprepared flour
• 1 1/2 tz. accepted
• 5 tbsp extra virgin olive oil
• 1/4 tsp cumin
• 1/2 tsp oregano powder
• 3 tbsp fresh oregano, minced
• Garlic cloves
• 1/4 cup white vinegar
• salt and pepper

preparation:

Cut the fish into three-centimeter cubes. Mix the white vinegar with four finely chopped garlic cloves, fresh and powdered oregano, cumin, salt and pepper. Let the fish marinate in the mixture for an hour. Apart, let the olive oil rest for half an hour in a bowl with the remaining garlic clove, slightly crushed. Put a frying pan over medium heat and add the vegetable oil. Coat the fish cubes with the flour, shake off the excess and fry in the hot oil, in batches. Reserve on absorbent paper. Remove the garlic from the oil and emulsify the latter with the balsamic vinegar. Season. Cut the tomatoes into halves, mix with the corn and fresh cheese. Add the dressing, stir and serve with the fried fish.