Grandmother's Recipes: Fish sticks with Galician potato puree

Preparation

1. Do not forget first of all to ask the fishmonger to remove the bone from the fish. Cut the loins into strips, crush the garlic with the salt and parsley in a mortar and add a teaspoon of oil to it. and marinate the fish, coat the strips in flour and egg, fry. Accompany with Galician potato.

2. Cook the two potatoes in small pieces (they will be done much sooner), drain them and transfer them to a bowl.

3. We add garlic (which we explain later) and with two forks we mash them well.

4. Fry two eggs, add them to the previous mixture and continue mashing with the forks. Remember that the texture is thicker than that of a puree, that's why it's different.

5. In a frying pan we put a glass of oil, we add the five garlic peeled and cut in the middle, when they sizzle and begin to toast, we remove the frying pan from the heat.

6. As soon as the bubbles next to the garlic are gone, add a tablespoon of sweet paprika and a pinch of salt, stir well until everything is integrated, strain and let the oil drain well.