Delicious fried fish recipe

We are in Lent time and from the religious point of view we must avoid the consumption of red meat; That is why our traditional fanesca, which we have already published previously, with its salty fish, is the delight of these dates, so today we will have a very practical, easy and delicious option for everyone: fried fish.

It may seem simple, and it is, but like everything in the kitchen, it has its technique, procedure and cooking method to achieve the best result.

First, I recommend selecting small white fish for this dish, such as corvina, camotillo very typical of Manabí, snapper, snook or even the tilapias Although they are farm-raised, they taste very good.

White fish has a lighter flavor, so it is well received in a marinade which will provide external flavors that combine very well with this type of meat, always do it refrigerated, covered and 2 to 4 hours will be enough.

The oil in which it is fried must be of high resistance, we have good palm and soy options on the market, its temperature must be between 150 and 160 degrees so that it cooks internally, to help it if it is very thick, some openings are made in the the loin and for it to brown on the outside until it is crispy, we must keep its skin, pass it through some fine starch such as wheat flour and keep it submerged in a pan or pot in which it feels totally comfortable.

Ingredients:

• 1 whole fish without guts and with skin
• 1 head of garlic
• 1 yellow pepper
• 2 lemons, juice and zest
• 1 splash of olive oil
• ½ teaspoon black pepper
• ½ teaspoon coriander seeds
• Salt
• Fresh parsley
• 1 liter of palm oil

Elaboration:

1. Bake the garlic and chili at 150 degrees for 25 minutes.
2. Make a paste with these two ingredients by adding a splash of olive oil and the juice of the two lemons.
3. Toast the pepper and coriander in the pan and crush in a mortar.
4. Add to the mixture along with the chopped parsley leaves.
5. Season the fish with salt inside and out, then impregnate the garlic and chili paste on all sides and leave it in the fridge for 2 hours.
6. Pass it through wheat flour, fry in oil at 150 degrees for approximately 20 minutes.
7. Serve it with hot rice, very crispy fried potatoes and its Creole sauce.