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Pan con minutaFried fish sandwich

Minuta is what Cubans call a quick-fried fish fillet, cooked "in a minute" while you wait, and in a soft roll it becomes one of Havana's simplest street lunches. Look for it at kiosks along the Malecón near La Punta and in the fishing village of Cojímar, east of the city, where small boats bring in snapper. The fish is marinated briefly in lime and garlic, dipped in a light batter and fried until the crust crackles, then tucked into bread with sharp raw onion and another squeeze of lime. Chef's tip: keep the lime marinade short; after 15 minutes the acid starts to turn the fish chalky.

30 min

Cuban Fish

by KrazyBadal 0 views

Enchilado de camaronesShrimp in Creole tomato sauce

Despite the name, Cuban enchilado isn't fiery: it is shrimp cooked in a red Creole sauce of tomato, sweet pepper, onion, garlic and a splash of dry white wine, the way it is served in seaside restaurants from Havana's Malecón to Varadero. It goes over white rice with a side of tostones. The wine is simmered for several minutes, but for an alcohol-free sauce use fish stock with a squeeze of lime instead. The common mistake is adding the shrimp too early so they turn rubbery; they need only 3 or 4 minutes at the end. Chef's tip: simmer the shrimp shells in the wine for 10 minutes and strain it into the sauce; it doubles the seafood flavour.

40 min

Cuban Fish

by KrazyBadal 0 views