{"id":31,"date":"2016-06-02T10:56:03","date_gmt":"2016-06-02T15:56:03","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/jolusala\/?p=31"},"modified":"2016-06-02T10:56:03","modified_gmt":"2016-06-02T15:56:03","slug":"pescado-frito","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/jolusala\/2016\/06\/02\/pescado-frito\/","title":{"rendered":"Pescado Frito"},"content":{"rendered":"<header>\n<h1 class=\"node-title\">Receta para preparar pescado frito<\/h1>\n<\/header>\n<div class=\"content clearfix\">\n<div class=\"submitted\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-32\" src=\"http:\/\/blog.espol.edu.ec\/jolusala\/files\/2016\/06\/pescado-300x225.jpg\" alt=\"pescado\" width=\"300\" height=\"225\" srcset=\"https:\/\/blog.espol.edu.ec\/jolusala\/files\/2016\/06\/pescado-300x225.jpg 300w, https:\/\/blog.espol.edu.ec\/jolusala\/files\/2016\/06\/pescado.jpg 480w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/div>\n<div class=\"submitted\"><\/div>\n<div id=\"mini-panel-notaamplrecsmult\" class=\"panel-display panel-1col clearfix\"><\/div>\n<div class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n<div class=\"field-items\">\n<div class=\"field-item even\">\n<p>Locales de Guayaquil, en sus diferentes localizaciones -norte, sur, centro-, ofertan a diferentes horas este delicioso plato ecuatoriano: el <a href=\"http:\/\/www.eluniverso.com\/noticias\/2014\/09\/29\/nota\/4033951\/pescado-frito-tradicion-guayaquilena-norte-sur\">pescado frito<\/a>.<\/p>\n<p><strong>Ingredientes<\/strong><\/p>\n<p>Filete de pescado o pescado entero (puede usar corvina, guaju, camotillo, lisa, carita)<\/p>\n<p>- 3 pepas de ajo<\/p>\n<p>- 1 cucharadita de comino<\/p>\n<p>- 1 cucharadita de sal<\/p>\n<p>- 1 cucharadita de mostaza<\/p>\n<p>- Aceite suficiente para fre\u00edr<\/p>\n<p><strong>Preparaci\u00f3n<\/strong><\/p>\n<p>Mezclar los condimentos para ali\u00f1ar el pescado. Aplastar, moler o licuar el ajo; agregar sal, comino.<\/p>\n<p>Ali\u00f1ar el pescado entero o el filete. Empapar con la mostaza.<\/p>\n<p>Si prefiere, al filete o al pescado lo puede pasar por harina para crear una costra m\u00e1s crujiente.<\/p>\n<p>En una paila profunda calentar el aceite. Colocar el filete o el pescado y fre\u00edr hasta que se dore por ambos lados.<\/p>\n<p>Para servir puede acompa\u00f1ar con arroz graneado. Adem\u00e1s, ensalada de lechuga, cebolla curtida, aguacate y patacones fritos.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Receta para preparar pescado frito Locales de Guayaquil, en sus diferentes localizaciones -norte, sur, centro-, ofertan a diferentes horas este delicioso plato ecuatoriano: el pescado frito. Ingredientes Filete de pescado o pescado entero (puede usar corvina, guaju, camotillo, lisa, carita) - 3 pepas de ajo - 1 cucharadita de comino - 1 cucharadita de sal [&hellip;]<\/p>\n","protected":false},"author":10352,"featured_media":32,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[818],"tags":[],"class_list":["post-31","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/posts\/31","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/users\/10352"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/comments?post=31"}],"version-history":[{"count":1,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/posts\/31\/revisions"}],"predecessor-version":[{"id":33,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/posts\/31\/revisions\/33"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/media\/32"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/media?parent=31"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/categories?post=31"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/tags?post=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}