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Ensenada Fried Fish Fillets with Lime Vinaigrette |
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Serves: 4
Print this Recipe
(Pescado Frito Ensenada con Vinagreta de Limón)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Fried fish fillets come to the table in many ways all over Mexico. In Ensenada and the Baja peninsula, fish is often dusted with flour before being fried, a practice not as common in other regions of Mexico. The fried fillets, hot from the pan, are served with a cool lime vinaigrette. In Ensenada, a bottled hot sauce would be on the table to add to your taste. Crisp French fries might also accompany the fish.
3 tablespoons fresh lime juice
1/4 teaspoon grated limes zest
2 tablespoons minced red onions
1/2 teaspoon ground cumin
3/4 teaspoon salt, or to taste
1/4 teaspoon olive oil
1/3 cup all-purpose flour
1/8 teaspoon freshly ground pepper, or to taste
4 (6- to 7-ounce) white fish fillets, such as snapper, rock cod, or sole, each about 3/4-inch thick
1/4 cup vegetable oil for frying
Chopped fresh cilantro
1. In a small bowl whisk together the lime juice, zest, onion, cumin, 1/4 teaspoon of the salt, and olive oil.
2. In a pie plate, mix the flour, pepper, and remaining 1/2 teaspoon of salt. Dredge the fish fillets in the flour. Shake off the excess. In a large skillet heat the oil over medium-high heat until hot and cook the fish, 2 fillets at a time, about 3 to 4 minutes per side, or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Drain on paper towels. Serve the fish with the vinaigrette poured on top of each piece. Sprinkle each serving with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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