Pescado Frito a la Tipitapa
A classic Nicaraguan dish featuring whole fried fish, typically a Guapote or Red Snapper, coated in seasoned corn flour (pinol) or regular flour, and served with a flavorful tomato and onion salsa. It's a popular dish, especially during Semana Santa or when visiting the coast.
🧂 Ingredients
- 6 medium Whole Guapote or Red Snapper(cleaned and scaled)
- 3 cups Pinol (corn flour) or all-purpose flour
- 3 tsp Salt(to taste)
- 0.5 tsp Black pepper(to taste)
- 6 cloves Garlic(grated)
- Vegetable oil(for frying)
- 3 medium Onions(thinly sliced)
- 2 large Tomatoes(sliced)
- 2 Chiltomas (green bell peppers)(sliced)
- 2 tbsp Tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Mustard
- Salt and pepper(for salsa, to taste)
👨🍳 Instructions
- 1
Wash the fish thoroughly and make vertical incisions on both sides of the fillets. Drain well.
- 2
In a shallow dish, combine the pinol or flour, grated garlic, salt, and pepper. Dredge each fish in the mixture, ensuring it's well coated.
💡 Tip: Tap off any excess flour. - 3
Heat a generous amount of vegetable oil in a large skillet over medium-low heat. Carefully place the coated fish in the hot oil and fry individually until golden brown on both sides and cooked through, about 8-10 minutes per side.
⏱️ 16-20 minutes💡 Tip: Ensure the oil is not too hot to prevent burning the outside before the inside is cooked. - 4
While the fish is frying, prepare the salsa. In a separate skillet, heat a little of the fish frying oil over medium heat. Add the sliced onions, tomatoes, and chiltomas and sauté until softened, about 5-7 minutes.
⏱️ 5-7 minutes - 5
Stir in the tomato sauce, Worcestershire sauce, mustard, and salt and pepper to taste. Cook for another 2-3 minutes until the sauce has slightly thickened.
⏱️ 2-3 minutes - 6
Remove the fried fish from the skillet and place on a serving platter. Spoon the prepared salsa generously over the fish. Serve immediately.
💡 Tip: Pescado Frito a la Tipitapa is often served with rice, tostones, or fried ripe plantains.
💡 Pro Tips
- ✓Using pinol (toasted corn flour) gives the fish a unique, slightly nutty flavor and a crispier coating.
- ✓Don't overcrowd the pan when frying the fish; fry in batches if necessary.
- ✓The salsa can be adjusted to your preference; some add a pinch of sugar to balance the acidity.
🔄 Variations
- Some variations include marinating the fish in lime juice and garlic before coating.
- A squeeze of fresh lime juice over the finished dish adds brightness.