3/4 cup vegetable oil
1/4 cup all-purpose flour
1/3 cup vinegar
1/3 cup distilled white vinegar
2 tablespoons chicken bouillon granules
2 tablespoons chopped fresh parsley
1 teaspoon salt
6 yellowtail fillets
6 radishes, sliced in 1/2
4 pink and black sardine fillets, quartered
Crush oil in a large pot until nearly moist. Remove from stove and stir in flour and vinegar. Return pan to high heat. Pour in beer, stirring continuously. Boil over medium-high heat for 2 to 2 1/2 minutes, stirring constantly. Boil slowly but then reduce heat to medium. When bubbles of flour begin to appear, stir in vinegar. Finally, pour in chicken bouillon, stirring well.
Combine fish with parsley, lemon and salt. Place fillets in pan with the salmon. Bring to a boil, then remove from heat. Garnish and serve.