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Pescado Frito Recipe

Name: El Saltillo | Mexican Restaurants Pescado Frito Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 each whole mojarra (tilapia), cleaned, scaled and gutted; 2 tsp sea salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 0.5 tsp ground cumin; 1 cup all-purpose flour (for dredging); 0.5 cup cornmeal (optional, for extra crisp); 2 each lime; 1200 ml vegetable oil (for frying); 1 cup long-grain white rice; 2 cups water; 0.5 tsp salt; 1 tbs vegetable oil or butter; 4 each russet potatoes; 1000 ml vegetable oil (for frying); 1 tsp kosher salt; 2 each ripe avocados; 1 each roma tomato, seeded and diced; 0.25 cup small red onion, finely chopped; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by El Saltillo | Mexican Restaurant

Time1h 15m

Serves2

Whole fried mojarra (tilapia). Served with rice, fries, and guacamole salad.

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Ingredients

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Whole Fried Fish

2 each whole mojarra (tilapia), cleaned, scaled and gutted

2 tsp sea salt

1 tsp Black pepper, freshly ground

1 tsp Watkins garlic powder

1/2 tsp Ground cumin

1 cup all-purpose flour (for dredging)

1/2 cup cornmeal (optional, for extra crisp)

2 each lime

5.07 cup (1200 ml) vegetable oil (for frying)

Rice

1 cup Long-grain white rice

2 cups water

1/2 tsp Celtic sea salt

1 tbs vegetable oil or butter

Fries

4 each russet potatoes

4 1/4 cup (1000 ml) vegetable oil (for frying)

1 tsp kosher salt

Guacamole Salad

2 each ripe avocados

1 each roma tomato, seeded and diced

1/4 cup small red onion, finely chopped

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Whole Fried Fish

Prepare fish

Rinse the whole mojarra under cold water and pat dry thoroughly with paper towels, including inside the cavity. Make three diagonal shallow slashes on each side of the fish to allow seasoning and heat to penetrate.

Season

In a small bowl, combine 2 tsp sea salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp ground cumin. Rub half of the seasoning mixture inside the cavity and the rest evenly over the outside of each fish, including into the slashes. Squeeze the juice of 1 lime over the fish and let rest 10–15 minutes at room temperature.

Dredge

Mix the all-purpose flour and optional cornmeal in a shallow tray. Lightly dredge each fish, shaking off excess. Place on a wire rack while you heat the oil.

Fry

In a deep skillet or Dutch oven, heat vegetable oil to 180°C (350°F) — about 2–3 inches (5–7 cm) deep for shallow-deep frying. Carefully lower one fish at a time into the hot oil (handle with tongs or a slotted spatula) and fry 4–6 minutes per side depending on size, until golden-brown and the flesh flakes easily at the thickest part (internal temperature ~63°C/145°F). Adjust heat to maintain oil temperature. Transfer fried fish to a paper towel-lined tray and keep warm. Repeat with second fish. Squeeze remaining lime over fish before serving.

Rice

Rinse 1 cup rice under cold water until the water runs clear. In a small pot, heat 1 tbsp oil or butter over medium heat. Add the drained rice and toast, stirring, for 1 minute. Add 2 cups water and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Fries

Prepare potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch (0.8–1.3 cm) sticks. Rinse cut potatoes in cold water to remove excess starch, then soak in a bowl of cold water for at least 20 minutes (or up to 2 hours) and drain and pat very dry with towels.

Fry potatoes

Heat vegetable oil in a heavy pot to 160°C (320°F). Blanch potatoes in batches for 3–4 minutes until just tender but not colored. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and fry potatoes in batches 2–4 minutes until golden and crisp. Drain on paper towels and season immediately with 1 tsp kosher salt.

Guacamole Salad

Halve and pit the avocados, scoop flesh into a bowl and lightly mash with a fork leaving some chunks. Add diced tomato, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold to combine. Taste and adjust seasoning or lime juice. Chill briefly or serve at room temperature alongside the fish.