A serving of fried eggs
Fried eggs are a culinary preparation typical of the province of Cádiz in which fish eggs are fried. The frying is made with the same techniques as the fried fish from Cadiz, washed and gutted, drained, salted to taste, and floury, filtered through the sieve, and finally fried in hot oil. In Cádiz, special establishments such as freidurias are used.
They are also very popular in the Caribbean Coast of Colombia, where they can be obtained from bocachico or from lisa. Also in Venezuela, mainly on the coast and in the East, particularly on the Isla de Margarita. In this case, those of mullet, horse mackerel, catfish or tuna are used.
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