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Fried Whole Fish |
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Serves: 4
Print this Recipe
(Pescado Frito)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
In or near any fishing port or village, fried fish will be served. Small, whole fresh fish need little adornment, and to fry it crisps up the skin and keeps the meat moist. Accompany the fish with pickled jalapeño chiles, fresh salsa, and French fries.
4 small scaled and cleaned whole fish, such as rock fish, snapper snapper, or mackerel, rinsed
2 tablespoons all-purpose flour
1/2 teaspoon salt, or to taste
3 cloves whole garlic
Vegetable oil for frying
2 small limes, thinly sliced into circles
1. With a sharp knife, score each fish by making 3 diagonal cuts along the sides. Dust lightly with flour and sprinkle with salt.
2. Heat 1/2 inch of oil over medium-low heat in a large heavy frying pan. Fry the garlic until golden brown, about 3 minutes. Remove the garlic and discard. Fry the fish, 2 at a time, about 8 to 10 minutes, or until golden brown on the outside, opaque through to the bone, but still moist inside when tested with a knife. Drain on paper towels. Arrange 3 lime slices on each fish and serve.
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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