Fried Fish
Ingredients
- 4 pcEuropean sea bass (whole, scaled and gutted)
- 4 pcLime juice (juiced)
- 6 pcGarlic (finely minced)
- 200 gWheat flour (for dusting)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 1,000 mlSunflower oil (for frying)
- 4 pcMojarra fish (scaled and gutted)
Method
A skin that cracks under the teeth, revealing white, juicy, and steaming flesh. The acidity of the lime cuts through the richness of the frying for a raw balance.
- 1
Rinse the sea bass and mojarras with clear water and pat them dry thoroughly. Make three deep diagonal incisions on each side down to the central bone for even cooking.
- 2
Rub the inside and outside of the fish with the pressed garlic, sea salt, and pepper. Drizzle with lime juice, making sure to get into the slits. Let rest for 10 minutes so the flavors penetrate the flesh.
- 3
Dredge the fish in the flour. Tap firmly to remove the excess: you want a thin veil of flour, not a thick crust that will soak up the oil.
- 4
Heat the oil in a large skillet. When the oil shimmers, place the fish in. Let brown for 5 to 7 minutes per side without touching them. The skin should be brown and stiff, and the flesh should flake easily.
Frequently asked questions
How do you get this dish right?
- The fish must be perfectly dry before flouring to avoid a sticky paste.
- Only flip the fish when it releases itself from the pan, otherwise the skin will stick to the bottom.
- The oil should be at 180°C: if you drop a pinch of flour and it sizzles immediately, it's ready.
How long does this dish keep?
Fried fish does not store well, it loses its crispness. Consume immediately after cooking.
