History and Origin of Deep Fried Fish
Deep fried fish is a recipe that has accompanied many coastal cultures throughout history. Its origin dates back to ancient techniques where fresh fish was submerged in hot oil to create a crispy texture and a unique flavor. In Latin America, this dish is very popular and has different names depending on the country. For example, in Mexico it is known as "pescado frito", in Cuba as "deep fried fish" and in Argentina as "breaded fish". This technique, besides being delicious, was practical for preserving fish for longer and for sharing at special celebrations.
Throughout Latin America, fried fish is adapted according to local ingredients and culinary preferences, but it always maintains the basic method of frying the fish in abundant oil until it reaches that golden and crispy touch that everyone enjoys.
How to Prepare Deep Fried Fish
Ingredients: White Fish Fillets, All-Purpose Flour, Salt, Egg, Butter, Milk, Lemon Wedge.
Steps:
Fill a deep saucepan halfway with melted fat or oil.
Heat until a light smoke rises.
Sift the flour and salt into a bowl.
Beat until a homogeneous mixture is obtained, using unbeaten egg, butter, and milk.
Then add the flour and salt mixture.
Coat 2 pieces of fish with the mixture.
Lift them into the saucepan with a fork or kitchen tongs.
Fry until crispy and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium ones.
Remove from the saucepan and drain on absorbent paper.
Repeat with the remaining fish.
Garnish with lemon wedges.
