Pescado Empanizado Recipe

Inspired by Puerto Vallarta Mexican Grill

Time40m

Serves4

Breaded fish. Served with white rice, sour cream & guacamole salad. With a side of corn tortillas.

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Ingredients

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Pescado Empanizado

4 pieces white fish fillets

1 cup 00 bread flour

2 large Eggs

1 cup bread crumbs

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

2 cups cooking oil

1 cup white rice

1 cup Sour cream

1 cup Guacamole

8 pieces corn tortillas

Method

Preparation and Cooking Steps

Prepare the Fish

Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt, black pepper, and paprika.

Set Up Breading Station

In one bowl, place the all-purpose flour. In a second bowl, beat the eggs. In a third bowl, place the bread crumbs.

Bread the Fish

Dredge each fish fillet in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, and then coat with bread crumbs, pressing gently to adhere.

Cook the Fish

In a large skillet, heat the cooking oil over medium-high heat. Once hot, add the breaded fish fillets in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Cook the Rice

While the fish is cooking, prepare the white rice according to package instructions, typically by boiling in water until tender.

Serve

To serve, place the cooked fish on a plate with a side of white rice, a dollop of sour cream, and a serving of guacamole salad. Serve warm corn tortillas on the side.