This was a spotted gar, not a giant alligator gar, but it’d do. Warm up the oil over a medium flame, not high. What makes Mexican fried fish different from everyone else’s fried fish is that they’re going for a sort of cracklins’ thing with their fry — really kicking the spurs to it with the hot oil. Pescado Frito Recipe (Fried Fish a la Dominicana): the kind of dish that you can order almost anywhere in the Dominican Republic (best done in coastal towns). Will definitely take your advice! But don’t worry, you don’t have to use flour. Use fresh-rendered lard if you want to be authentic, but any vegetable oil works fine. If you can't fit all the fish in your pan, set up a rack on a baking sheet in your oven and set the oven to "warm.". Frozen will do. Change ), You are commenting using your Google account. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Buen provecho! Now, you may be thinking this is probably not a very healthy dish because it’s fried, but nothing could be more wrong. Once it’s cooked, take the fish out of the oil and let it lie on a couple of paper towels so the excess oil will drip off. I like to eat fried fish with Mexican salad, red rice, beans, and fried plantains on the side. Rub the fish with the scallions and lime juice. Claro que si, the waitress said, “yes, of course.” We asked for two orders. Use what you have available. Imagine you’re sitting in a little eatery in Mexico, overlooking the beach. Delicious! Pescado Frito Ingredients: 1 Kilo (2 pounds) Manteca or Vegetable Shortening; 10 to 12 mojarras or robalo (fish) Directions: That way, the flavors go all into the fish with the garlic and lemon spilling out all over the place. The portion will vary depending on the size of the fish you pick out. It is an essential component … What I like best about this dish is you have to eat it slowly. A pair of thongs will come in handy at this moment. Flash forward to a recent teal hunting trip to the Galveston area of Texas, and, as it happened, a guy named Austin, who takes care of the ranch we were on, brought me a little gar to cook. So just put your fatty fears aside and get ready to dig in. How do I eat a whole fried fish? By Hank Shaw on October 14, 2019, Updated June 15, 2020 - 3 Comments. On a recent trip to Veracruz on the Mexican Gulf Coast, I was reminded of how much I love to eat fish and seafood. ( Log Out / The meat was just like the alligator gar in miniature, and Austin showed me the fine art of getting inside one of these prehistoric fish; the skin on an 18-inch fish was almost as thick as that of a six-foot alligator. It all depends on what you like. Hey there. It’s flattering to know you’re interested in seeing more of my culture Saludos desde Mexico! If you rule it out just because you don’t like the way it looks, you’ll be missing out on something great. In Mexico, we like to squeeze plenty of lime juice on the fish and some hot salsa too. You want them just past golden brown. Let stand for 15 minutes. I'm a Mexican, mom, wife, blogger, ESL teacher, and translator. I’ve been obsessed with Mexican fried fish ever since I first ate it at a little Mexican seafood place called Mariscos Lauro Villar in Brownsville, Texas. This is helpful, but if you don’t fry the fish correctly, you run the risk of the flour ending up all stuck to the pan. I was down there with my friends Jesse and Miguel chasing the wily chachalaca (a sort of grouse), and we saw a sign on the window that said “Chicharron de Catan.” Huh? I am a chef, author, and yes, hunter, angler, gardener, forager and cook. I fried it all in fresh lard and ¡A huevo! Would love to try this recipe. Before frying, some people dust the entire fish with flour to better protect the flesh. Turn the fish over and repeat on the other side. Use whatever fish you have available, but a firm, white fish is best. Now, roll up your sleeves and let’s get cooking! Dust in the flour, pressing it in well. The kind of cooking oil depends on your personal taste. Fry your fish hard, about 3 to 4 minutes per side. Second, because it means you just have to take your time to sit down and enjoy the meal properly, which makes everything taste better. It’s a cheap, quick, and easy way to make a yummy dinner, and you can pair it with a lot of things. Carefully, turn it over and then let it fry on the other side. And probably a cold beer too. Pour lime juice over fish. He is really mastering Spanish (yo tambien, un poco, haha) and I’m going to follow your blog for more cultural glimpses and genuine recipes I can cook for him to enrich his experience. As an Amazon Associate I earn from qualifying purchases. There’s no problem if you politely take the bones out and set them on a little pile. We walked into the unassuming restaurant, it’s in a strip mall next to a liquor store that has really good mezcal, by the way, and confirmed that the chicharron de pescado was indeed catan. You don’t want the humidity to make hot oil jump all over you! While I was intrigued, Jesse and Miguel were over the moon — they’d eaten gar before, and I had not. They even like how the head and tail look too! Learn how your comment data is processed. This easy recipe makes for a quick and delicious dinner that will bring a little piece of a Mexican beach into your kitchen. These slits will allow the flesh to cook evenly. Here in Mexico, most people go for a tilapia, or mojarra (roll the R), but there are plenty other fish in the sea which are great for frying, like red snapper, bass, trout, black pomfret or even catfish. Catan being the local word for alligator gar; everywhere else in Mexico calls the fish pejelegarto. You want some eggy bits coated in flour to adhere to the fish; this give you a better texture. So yeah, the fish is a bit overcooked, but it is super crispy. If you’re not into spicy food, skip the salsa but keep the lime. Serve with your favorite salsas. Change ). Sprinkle it with salt and pepper to your liking. Do I eat the skin? Pour the oil into a large frying pan and get it very hot, about 350F to 360F. ( Log Out / With smaller fish, you'll need at least one per person, while a larger fish will feed two, three or even four people. Here in Mexico, most people go for a tilapia, or mojarra (roll the R), but there are plenty other fish in the sea which are great for frying, like red snapper, bass, trout, black pomfret or even catfish. Mine favorite is grilled fish. I saw you are ESL teacher my son has been lucky to be in dual language immersion program since Kindergarten here in Fort Collins, CO and we are beyond happy with his progress. Pour the oil into a large frying pan and get it very hot, about 350F to 360F. I indulged in treats I don’t normally have the opportunity to enjoy, like fresh shrimp and fried fish. Pour oil into a large frying pan. Change ), You are commenting using your Facebook account. Once you’ve cut the slits, it’s time to season the fish. Enter your email address to follow this blog and receive notifications of new posts by email. FYI, my kids love to eat fried fish. Rinse the fish in cold water and pat dry with paper towels. While you’re seasoning the fish, pour enough oil into the frying pan and start warming it up. It’s true you have to fry the fish in plenty of oil, but it’s all going to end up in the skin anyway, which you can peel off to reveal the lean flesh. Perhaps you think having an entire fish on your plate (with the head, tail and all) looks weird, but let me tell you this is one of the best ways ever to have fish. Oh, and yes, it's good in a tortilla, too. We made it with largemouth bass as well as halibut, and both were good. All scales should be gone, as well as the entrails, but leave the head and tail. To know if the oil has reached a good temperature for frying, throw in a little piece of bread. I was expecting a fried fish filet, but instead an entire fried fish, with head and tail, was served. I seasoned the fish, coated it in egg and then flour, then — and this is important — let it rest in the fridge for an hour. And it looks perfectly fried. Do I take it apart and eat it with my hands? Just make sure it’s completely thawed and dry before cooking it. If you choose a small fish, you might need two per person, but you’ll only need one for each if you select a larger fish. Fried fish is a classic dish in Mexico, especially during the hot spring and summer months. Click to share on Stumble Upon (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Reddit (Opens in new window), How to Cook an Easy and Delicious Mexican Fried Fish, Follow My Heart of Mexico on WordPress.com, 10 Inspiring Mexican Sayings That Will Make You Wiser, How To Have a Festive Mexican Christmas Dinner, 10 Jolly Secrets You Didn't Know About Mexican Christmas, Why You Need a Spectacular Vacation in Beautiful Veracruz, Fascinating Things You Will Find in a Mexican Street Fair. Using a sharp knife, make 3-4 cuts on each side of the fish. was it good! That’s why you need a deep frying pan. And then it’s ready to eat! Now that your fish is clean and dry, place it on a cutting board and cut three vertical slits across the body.
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