Spanish Fried Fish

Spanish Fried Fish

This Spanish Fried Fish recipe offers a delightful combination of crispy, golden-fried fish and a savory tomato-based sauce. The tender fish, coated in a simple batter, is fried to perfection and then topped with a rich, flavorful sauce, creating a satisfying and comforting meal. Garnished with fresh vegetables, this dish provides a delightful contrast of textures and tastes, perfect for a casual dinner.

Ingredients

  • Barracuda or any tender fish (Quantity estimated (not specified in original recipe))
  • 1 large Egg (Quantity estimated (not specified in original recipe))
  • 1/2 cup All-purpose flour (Quantity estimated (not specified in original recipe))
  • 1/4 cup Milk (Quantity estimated (not specified in original recipe))
  • 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
  • as needed Olive oil (Quantity estimated (not specified in original recipe))
  • 1 tablespoon Onion (Quantity estimated (not specified in original recipe))
  • 1 tablespoon All-purpose flour (Quantity estimated (not specified in original recipe))
  • 1 cup Canned tomatoes (Quantity estimated (not specified in original recipe))
  • 2 tablespoons Green or red chile pulp (Quantity estimated (not specified in original recipe))
  • 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
  • for garnish Sweet green pepper (Quantity estimated (not specified in original recipe))
  • for garnish Lemon (Quantity estimated (not specified in original recipe))
  • for garnish Fresh parsley (Quantity estimated (not specified in original recipe))

Instructions

  1. 1In a bowl, whisk together the egg, flour, milk, and 1/2 teaspoon of salt to create a batter. Season the Barracuda or any tender fish with salt. Dip the fish in the batter, ensuring it's fully coated.
  2. 2Heat olive oil in a deep fryer or large skillet over medium-high heat. Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove the fish from the oil and place it on a plate lined with paper towels to drain excess oil.
  3. 3In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in 1 tablespoon of flour and cook for another minute, stirring constantly. Add the canned tomatoes, green or red chile pulp, and 1/4 teaspoon of salt. Cook the sauce for about 10 minutes, or until it has thickened slightly.
  4. 4Pour the sauce over the center of the fried fish, allowing the crispy ends to remain visible. Garnish with slices of sweet green pepper, lemon wedges, and fresh parsley.
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