Pescado Frito (Fried Fish)

This is a very quick and simple way to enjoy fresh fish, my dad always used to cook fish this way when he needed to make a quick dinner.

I call it Baja style, but I am sure this is the way a lot of people cook fish, but I like the idea that this recipe comes from where I am from. Anyway, I learned this recipe from my dad and he was from Baja, so there!

Serves 4

Ingredients

  • 500 gr of skin on red fish fillets
    1/2 cup of all purpose flour
    Salt to taste
    Pinch of black ground pepper
    Pinch of oregano
    1/2 cup vegetable oil
  • Lemon wedges to serve

Method

Cut the fish in medium pieces. Place the flour on a large plate and mix in the salt, pepper and oregano.

Place the pieces of fish on the flour covering them very well with the flour mixture. Then shake the excess off.

Heat the oil on a large nonstick frying pan and once it is hot, place the fish skin down first and fry for 3 min or so, until the fish is crispy. Make sure it does not burn. Then flip all the pieces to fry the other side and fry for 4 min.

Serve with lime wedges or some coriander dressing and a delicious spring vegetables rice Enjoy!

Listo!

Provecho!

Caldo de Pescado (Mexican Fish Broth)

Growing up a in port city, one can have the opportunity to enjoy very fresh fish and seafood. Ensenada is one of those cities, its famous “Mercado Negro” a fish market where you can find very fresh produce. Since I was a child my family have always had bought fish in there and the quality is excellent, this is very important, specially if you are thinking of preparing a Mexican fish broth.

Caldo de Pescado or Sopa de Pescado is that recipe that every family in Ensenada knows how to cook, obviously every family have their own recipe, so this is my family recipe, it is a very simple and quick recipe, so there is no excuse!

Serves 4

Ingredients 

  • 6 cod fillets
  • 1.5 litre fish stock
  • 2 tomatoes
  • 1 small onion peeled
  • 1 small garlic clove
  • 1 or 2 chiplotle chillies in adobo
  • 1 large courgette cut in half moons
  • 1 potato peeled and cut in chunks
  • 1 carrot cut in half moons
  • 1 celery stalk cut in half moons
  • Pinch pepper
  • Salt to taste
  • 1 tbsp rapeseed oil

To Garnish

  • Chopped coriander
  • Juice of a lime

Method

Blend the tomatoes, onion and chipotle chillies until a smooth consistency.

Heat the oil in a casserole dish and add the sauce, the fish stock, salt and pepper. Cook for 15 min.

Add the carrots, courgettes, potatoes and celery. Continue cooking for 10 more min.

Then when the vegetables are almost cook, add the fish fillets. Cook for 5 min.

Serve in a bowl and scatter coriander and squeeze a lime wedge.

Listo!

Provecho!