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Fried Fish in a Fluffy Egg Coat |
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Serves: 4
Print this Recipe
(Pescado Frito Capeado)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
Fresh fish fillets are dipped in an airy fluffy egg batter and fried in the same way that chiles rellenos are battered and fried. This is a common way to prepare boneless fish fillets in Mexico. Pan-Roasted Tomatillo Sauce or Fresh Salsa Mexicana (see Salsas, Sauces, and Condiments) are good with the fish.
2 large eggs, separated
4 (6- to 7-ounce) white fish fillets, such as snapper or rock cod, each about 3/4-inch thick
1/4 teaspoon salt, or to taste
1/2 cup vegetable oil
1/4 cup all-purpose flour
In a medium bowl, beat the egg whites with an electric mixer until stiff and shiny. Beat in the egg yolks on low speed just until blended. Set aside. Sprinkle the fish lightly with salt. Heat the oil in a medium skillet until hot. Dust the fish all over with flour and dip in the egg batter. Fry about 3 minutes per side or until golden brown on the outside and opaque but still moist inside. Serve hot.
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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