pavía de merluza

This recipe is typical of the Andalusian gastronomy, specially of Cadiz.
    INGREDIENTS:

               -hake
               -Flour

               -1 tin of beer
               -Yeast
               -Parsley
               -Garlic
               - 2 eggs
               -colourin
               -oil
               -salt
PRODUCTION:
1.-We cut the hake in strips
2.-We put the eggs in a bowl and beat
3.-We add the garlic, parsley, the salt and colouring and beat
4.- after we add the beer and the yeast and we mix all good.
5.-we incorporate the flour little by little
6.-We set the oil to warm
 7. We bathe the hake with the mixture and introduce rapidly to the oil




1)Where is this plate is typical from?

  a)Cádiz
  b)Málaga
  c)Sevilla
  d)Huelva


2.How many eggs we must use?
  a)5
  b)2
  c)3
  d)4

3)what color is the pavia of hake of ?
  a)Orange
  b)green

  c)Gilding

  d) blue



Laura Díaz y Belén Aceituno