Churros de Pescado (Fried Fish Fingers)

• fish fillets3 lbs

  cut into strips

• garlic↗2 cloves

  mashed

• chopped parsley2 tablespoons
• beer (or carbonated water)↗1⁄2 bottle
• flour↗1 cup

  (about)

• baking powder↗1 teaspoon
• saffron

  (about 3-4 threads, toasted and ground, or yellow food coloring)

• salt↗
• oil

  (for frying)

Step-by-step instructions

1. 1

   In a large bowl, combine garlic, parsley, beer, flour, baking powder, saffron and salt with a whisk until well blended, and there are no lumps.

2. 2

   Heat sunflower oil to medium high heat in a deep frying pan.

3. 3

   Dip pieces of fish in batter and fry until golden, (about 2-4 minutes each side, depending on the thickness of the filament) turning once.

4. 4

   Drain on paper towels and serve with garlic mayo and lemon wedges.