Fried Fish in a Fluffy Egg Coat
Pescado Frito CapeadoFresh fish fillets are dipped in an airy fluffy egg batter and fried in the same way that chiles rellenos are battered and fried. This is a common way to prepare boneless fish fillets in Mexico. Pan-Roasted Tomatillo Sauce or Fresh Salsa Mexicana are good with the fish.
Ingrediënten
Makes 4 servings
- 2 large eggs separated
- 4 6- to 7-ounce white fish fillets, such as snapper or rock cod, each about 3⁄4-inch thick
- ¼ teaspoon salt or to taste
- ½ cup vegetable oil
- ¼ cup all-purpose flour
Instructies
- In a medium bowl, beat the egg whites with an electric mixer until stiff and shiny.
- Beat in the egg yolks on low speed just until blended.
- Set aside.
- Sprinkle the fish lightly with salt.
- Heat the oil in a medium skillet until hot.
- Dust the fish all over with flour and dip in the egg batter.
- Fry about 3 minutes per side or until golden brown on the outside and opaque but still moist inside.
Notes / Tips / Wine Advice:
Serve hot
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