La Receta del Dia: Pescado Frito (Crispy Fried Whole Fish)

Para obtener la receta en Español entre AQUI!

The fried whole fish, simple delicious and nutritious, always has been a notorious element in the Latin American, tropical kitchen. Its golden color shines among the plates of natives and visitors. It is a tradition for the tourist and an everyday delight for the locals.

Among the ideal varieties of fish to fry are jurel, mero, pargo (red snapper), boquinete and corvina (sea bass). The only requirement is that the fish is fresh and of good size.

For good health, use coconut, palm or olive oil.

Next is a very simple and delicious recipe that I am sure you and your family or guest will rave about endlessly!

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Remember you can always email me if you have questions.

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Pescado Frito (Crispy Fried Whole Fish)

Ingredients:

• 1 whole fish (about 1 1/2 pounds) – gutted, gills removed, thoroughly rinsed
• 2 limes cut into halves
• 2 cups vegetable oil
• 1/2 teaspoon of mashed fresh garlic cloves, or to taste
• 3/4 cups all purpose wheat flour
• 1/4 cup  cornstarch (makes it stick better)
• kosher salt and fresh ground black pepper

Preparation:

1. Cut a shallow, crisis-cross pattern on both sides of the fish. Using kitchen scissors or a sharp knife, trim the fins, if they are very long.
2. Rub fish inside and out with salt, pepper and garlic.
3. Combine flour, cornstarch, and 1/2 teaspoon of salt.  Dredge the fish in the flour mix and let sit a minute or so, shaking off the excess. Place it in hot (360 degrees) oil. Fry for 4-5 minutes each side OR until light brown and skin is crispy on each side. Remove from oil and drain on paper towels.
4. Serving suggestion: serve with lime wedges. It is delicious with cole slaw, green salad, potato salad, fried green plantains, white rice and stewed red kidney beans, or beans and rice. Your choice!

Serves one really hungry person or two quasi-hungry souls. ENJOY!

Para obtener la receta en Español entre AQUI

by Chef Melissa - CookingDiva · August 19, 2005 · 09:16 AM
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