Ensenada Fried Fish Fillets with Lime Vinaigrette
Ensenada Fried Fish Fillets with Lime Vinaigrette
Pescado Frito Ensenada con Vinagreta de LimónFried fish fillets come to the table in many ways all over Mexico. In Ensenada and the Baja peninsula, fish is often dusted with flour before being fried, a practice not as common in other regions of Mexico. The fried fillets, hot from the pan, are served with a cool lime vinaigrette. In Ensenada, a bottled hot sauce would be on the table to add to your taste. Crisp French fries might also accompany the fish.
Ingrediënten
Makes 4 servings
- 3 tablespoons fresh lime juice
- ¼ teaspoon grated lime zest
- 2 tablespoons minced red onion
- ½ teaspoon ground cumin
- ¾ teaspoon salt or to taste
- ¼ cup olive oil
- ⅓ cup all-purpose flour
- ⅛ teaspoon freshly ground pepper or to taste
- 4 6- to 7-ounce white fish fillets, such as snapper, rock cod, or sole, each about 3⁄4-inch thick
- ¼ cup vegetable Oil for frying
- Chopped fresh cilantro
Instructies
- In a pie plate, mix the flour, pepper, and remaining ½ teaspoon of salt.
- Dredge the fish fillets in the flour.
- Shake off the excess.
- In a large skillet heat the oil over medium-high heat until hot and cook the fish, 2 fillets at a time, about 3 to 4 minutes per side, or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.
- Drain on paper towels.
- Serve the fish with the vinaigrette poured on top of each piece.
- Sprinkle each serving with cilantro.
