{"id":816,"date":"2014-04-05T20:58:14","date_gmt":"2014-04-05T20:58:14","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/lacocinadelulu\/?p=816"},"modified":"2014-04-06T01:57:34","modified_gmt":"2014-04-06T01:57:34","slug":"filete-de-pescado-frito-de-la-cocina-de-lulu","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/filete-de-pescado-frito-de-la-cocina-de-lulu","title":{"rendered":"FILETE DE PESCADO FRITO - DE LA COCINA DE LULU"},"content":{"rendered":"<h1 style=\"text-align: center\"><span style=\"color: #ff6600\"><a href=\"http:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2011\/08\/pescado-frito.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-817\" title=\"pescado frito\" alt=\"\" src=\"http:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2011\/08\/pescado-frito.jpg\" width=\"354\" height=\"316\" srcset=\"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2011\/08\/pescado-frito.jpg 354w, https:\/\/blog.espol.edu.ec\/lacocinadelulu\/files\/2011\/08\/pescado-frito-300x267.jpg 300w\" sizes=\"auto, (max-width: 354px) 100vw, 354px\" \/><\/a><\/span><\/h1>\n<h3 style=\"text-align: center\"><span style=\"color: #ff6600\">FILETE DE PESCADO FRITO<\/span><\/h3>\n<h2><span style=\"color: #ff6600\">\u00a0<\/span><\/h2>\n<h3><span style=\"color: #ff6600\">4 FILETES DE PESCADO, SIN PIEL, NI ESPINAS<\/span><\/h3>\n<h3><span style=\"color: #ff6600\">1 DIENTE DE AJO MACHACADO<\/span><\/h3>\n<h3><span style=\"color: #ff6600\">1\/4 CUCHARADITA DE COMINO MOLIDO<\/span><\/h3>\n<h3><span style=\"color: #ff6600\">1\/2 TAZA DE HARINA DE TRIGO<\/span><\/h3>\n<h3><span style=\"color: #ff6600\">1\/2 TAZA DE ACEITE<\/span><\/h3>\n<h3><span style=\"color: #ff6600\">SAL Y PIMIENTA AL GUSTO<\/span><\/h3>\n<h2><span style=\"color: #ff6600\">\u00a0<\/span><\/h2>\n<h3 style=\"text-align: justify\"><span style=\"color: #ff6600\">TOCAR CON LOS DEDOS LOS\u00a0FILETES DE PESCADO DESCONGELADOS BUSCANDO ALGUNA ESPINA Y SACARLA. APARTE MEZCLAR EL DIENTE DE AJO MACHACADO CON EL COMINO, UN POQUITO DE SAL Y PIMIENTA NEGRA MOLIDA.\u00a0 FORMAR UNA PASTITA Y CON ESO ADOBAR LOS FILETES.<\/span><\/h3>\n<h3 style=\"text-align: justify\"><span style=\"color: #ff6600\">PASARLOS POR\u00a0HARINA DE TRIGO Y LLEVARLOS A UNA SART\u00c9N\u00a0CON ACEITE CALIENTE. SERVIR ACOMPA\u00d1ADO DE ARROZ BLANCO Y ENSALADA A SU GUSTO.\u00a0 EL PESCADO FRITO SIEMPRE VA ACOMPA\u00d1ADO DE TAJADAS DE PL\u00c1TANO VERDE\u00a0FRITO.<\/span><\/h3>\n<h3 style=\"text-align: justify\"><span style=\"color: #ff6600\">\u00a0<\/span><\/h3>\n<p><span style=\"color: #ff6600\">De la cocina de Lul\u00fa<\/span><\/p>\n<p><a href=\"http:\/\/www.blog.espol.edu.ec\/lacocinadelulu\/\"><span style=\"color: #ff6600\">http:\/\/www.blog.espol.edu.ec\/lacocinadelulu\/<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La carne del pescado posee m\u00faltiples vitaminas, es de f\u00e1cil digesti\u00f3n y puede ser preparada de m\u00faltiples formas<\/p>\n","protected":false},"author":247,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31898,13009],"tags":[39089,39090,39092,39091],"class_list":["post-816","post","type-post","status-publish","format-standard","hentry","category-comida-de-ecuador","category-pescado","tag-corvina-frita","tag-filete-frito","tag-pescado-con-platano","tag-pescado-frito"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/users\/247"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/comments?post=816"}],"version-history":[{"count":4,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/816\/revisions"}],"predecessor-version":[{"id":1040,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/posts\/816\/revisions\/1040"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/media?parent=816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/categories?post=816"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/lacocinadelulu\/wp-json\/wp\/v2\/tags?post=816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}