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Bahco Frito con Ensalada de Repollo
A flavorful Nicaraguan dish featuring crispy fried fish (bahco) served with a refreshing cabbage salad. This preparation offers a delightful contrast in textures and tastes, making it a popular choice for any meal.
🧂 食材
- 500 g White fish fillets(such as tilapia or snapper, cut into serving pieces)
- 4 tbsp Lime juice
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 g All-purpose flour
- 500 ml Vegetable oil(for frying)
- 400 g Shredded cabbage
- 1 medium Carrot(grated)
- 100 g Mayonnaise
- 2 tbsp Vinegar(white or apple cider)
- 1 tsp Sugar
- 2 tbsp Fresh cilantro(chopped, for garnish)
👨🍳 步驟
- 1
Marinate the fish fillets in lime juice, garlic powder, salt, and pepper for at least 15 minutes.
- 2
In a shallow dish, place the flour. Dredge each fish fillet in the flour, ensuring it's evenly coated.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Carefully place the floured fish fillets into the hot oil, frying in batches if necessary to avoid overcrowding.
- 4
Fry the fish for about 4-5 minutes per side, or until golden brown and cooked through. Remove from oil and drain on paper towels.
- 5
While the fish is frying, prepare the cabbage salad: In a bowl, combine shredded cabbage and grated carrot.
- 6
In a separate small bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper to create the dressing. Pour the dressing over the cabbage and carrot mixture and toss to combine.
- 7
Serve the crispy fried fish immediately with the fresh cabbage salad. Garnish with chopped cilantro.
💡 專業提示
- ✓Ensure the oil is hot enough before frying the fish for a crispier exterior.
- ✓Don't overcrowd the pan when frying to maintain oil temperature and achieve even cooking.
- ✓Adjust the sweetness and tanginess of the cabbage salad dressing to your preference.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Serve with a side of fried plantains (tajadas).
- Add finely chopped red onion to the cabbage salad for extra flavor.
- Experiment with different types of white fish.