Mexican “through and through,” you’ll find variations of it up and down the coast, Jinich writes, with different cooks and restaurants adding their own spin with different chilies. A tip for eating this: if you separate the meat from the body of the fish carefully, you’ll keep more of the little bones attached to the fish and out of your fork-full and, therefore, your mouth! So by eating this carefully, I think you’ll enjoy this more.This Mexican fish recipe from PBS chef Pati Jinich’s new cookbook, “Treasures of the Mexican Table,” is an unconventional option for those who associate Lent with the traditional favorite of cod. Enjoy the spoils of your hard work! This pescado frito recipe goes well with a light beer and is best enjoyed with a few good friends. You can also serve this dish with a bit of your favorite seafood sauce Mexicans use a sauce like “Huichol”, to go with the fish:ħ. If you want, you can warm up some tortillas to go with this dish–very common in Mexico: they eat tortillas with almost everything, and this dish is no exception. Mexicans don’t use dressing on the salad for this dish, so the dressing is simply going to be a bit of salt and some lime juice. Serve each plate with two wedges of lime: one for the fish, one for the salad. Serve on a plate with the rice, the salad, and place the fish once the oil has absorbed off of it. Make your salad: shred the romaine lettuce thinly, slice the onions, tomatoes, and cucumbers, and place a few slices of tomato, of cucumber, and a few onion ring slices, on top of the salad.Ħ. You can tell it’s done when the outside of the fish should gets crispy. If it needs more time, let it cook a little longer until it’s cooked.

Using a for to open up the fish a bit, check to see if the fish is cooked before you remove it from the pan. Cook each side of the fish for 1 min, then turn. Place each fish, one at a time, in the pan. Heat the oil until hot and to point where it starts to bubble, but not much more: you don’t want the oil to be too hot, so if it starts bubbling intensely, turn the heat down a bit. Now sprinkle black pepper onto the fish, with the fish still marinating.Ĥ. Fry the fish: Start by heating up a pan with oil: use a pan big enough to fit the entire body of your pescado frito fish, and use enough oil to be able to submerge the fish halfway. Create a marination with four shots of worcestershire sauce, the juice from one lemon and one lime, and place this in a tray with the fish for a few minutes to let it marinate. Marinate the fish: Thinly chop the garlic and place inside the cuts you just made in the sides of the fish. These will allow the fish to marinate better, and they’ll make it easier to eat the fish later on.ģ. Then make three cuts into the body of the fish, vertically. Prepare the fish: Clean them really well (removing scales, guts, and blood… I know: your appetite is through the roof right now, isn’t it? hahaha) Start making your rice for this authentic Mexican recipes dish.Ģ. – and 4 fresh fish, about 3/4 lb each (400g), using red snapper for the pescado frito or sea bass for the best taste, or else local catch (what I’m using this time)ġ.

– healthy cooking oil (your choice: soy, olive, canola… whatever you prefer) – corn tortillas (if you can find those, then use flour tortillas) – worcestershire sauce (I recommend Jugo Maggie if you can find it) – 4 small green salads (typically served with this dish): use romaine lettuce, cucumber, tomatoes, and onions. – 4 portions of rice (serve whatever kind you prefer, although white rice is definitely the most common type served with this dish) Just keep in mind that for this dish to work at all, the fish must be fresh. I notice many Mexican tourists at restaurants asking how to make Mexican fried fish, but I’ll show you in this authentic Mexican recipe that it’s actually very easy. If you have some fish you want to use for dinner, this is a tasty way of preparing an authentic pescado frito recipe. This Mexican fried fish recipe is often served using different types of fish, and the quality of that fish is what will vary from that little beach shack to the fancy restaurant–the little shack will use local catch, the upscale restaurant will likely use sea bass or red snapper–but aside from that, pescado frito is almost identical everywhere you eat. Whether you visit the lowest shack on the beach or the most upscale restaurant, you will find a pescado frito recipe served. Pescado frito is one of the few authentic mexican fish recipes you’ll find in every coastal town restaurant in Mexico.