Bream with garlic

ingredients:

4 mojarras
4 heads of garlic powder in molcajete
8 lemon juice
Worcestershire sauce
olive oil
garlic salt
pepper
Feir oil





Preparation:

Thoroughly clean the viscera and escampas crappie. Dry it well with paper towel and marinate for a few minutes in the lemon juice, Worcestershire sauce, garlic salt and pepper. Remove them and garlic untalas perfectly throughout the interior and the surface.

Fry them in enough oil until brown on both sides.

Serve with potatoes, guacamole and green salad.