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Pescado Frito con Mojo Isleño
Crispy fried whole fish served with Mojo Isleño, a vibrant Puerto Rican tomato-based relish. This dish showcases the island's love for fresh seafood and flavorful sauces, often enjoyed with rice and tostones.
🧂 Ingredienti
- 2 lbs Whole fish(such as snapper or porgy, scaled and gutted)
- 1 cup All-purpose flour
- to taste Adobo seasoning
- to taste Salt
- to taste Black pepper
- 2 cups Vegetable oil(for frying)
- 0.25 cup Olive oil
- 1 large Yellow onion(thinly sliced)
- 0.5 medium Green bell pepper(thinly sliced)
- 4 cloves Garlic cloves(minced)
- 1 can (14.5 oz) Diced tomatoes
- 0.5 cup Tomato sauce
- 2 tbsp White vinegar
- 0.25 cup Pimento-stuffed olives(sliced)
- 1 tbsp Capers
- 1 leaf Bay leaf
- 1 tsp Sugar
👨🍳 Istruzioni
- 1
Prepare the fish: Make diagonal cuts on both sides of the fish, about 1 inch apart. Season the fish inside and out with Adobo, salt, and pepper. Dredge the fish in flour, shaking off any excess.
💡 Consigli Professionali: Ensure the fish is very dry before seasoning and flouring for crispier skin. - 2
Fry the fish: Heat vegetable oil in a large, deep skillet over medium-high heat until shimmering. Carefully place the floured fish into the hot oil. Fry for about 6-8 minutes per side, until golden brown and crispy. Remove the fish and drain on paper towels.
💡 Consigli Professionali: Fry fish in batches if necessary to avoid overcrowding the pan. - 3
Prepare the Mojo Isleño: In a saucepan, heat olive oil over medium heat. Add the sliced onion and green bell pepper and sauté until softened, about 5-7 minutes.
- 4
Add the minced garlic and cook for 1 minute until fragrant. Stir in the diced tomatoes, tomato sauce, white vinegar, sliced olives, capers, bay leaf, and sugar.
- 5
Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove the bay leaf.
- 6
Serve the fried fish hot, generously spooning the Mojo Isleño sauce over the top. Garnish with fresh cilantro if desired.
💡 Consigli Professionali: This dish pairs perfectly with white rice, beans, or tostones.
💡 Consigli Professionali
- ✓Use a fresh, firm fish for the best results.
- ✓Ensure the oil is hot enough before frying the fish to achieve a crispy exterior.
- ✓Mojo Isleño can be made ahead of time and stored in the refrigerator.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Instead of a whole fish, you can use fish fillets or steaks.
- Add a pinch of red pepper flakes to the Mojo Isleño for a touch of heat.