Name: Fried Whole Fish, Chipotle Sauce, Rice, and Mexican Slaw
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M1DT2H5M0.000S
Yield: 2 to 3 servings
Ingredients: 1/2 cup chopped garlic; 1/2 cup salt; 2 pounds whole sea bass (or your choice of fish); Oil, for frying; Chipotle Sauce, recipe follows; Mexican Slaw, recipe follows; Cooked rice, for serving; 2 tablespoons butter; 1 cup chopped onion; 1/2 cup chipotle adobo puree; 1/2 cup chopped fresh cilantro; 1/2 cup chopped jalapeno; 1 tablespoon minced garlic; 2 cups lobster broth; 1 cup ketchup; 2 cups shredded red cabbage; 2 cups shredded white cabbage; 1/2 cup julienned red onion; 1 tablespoon chopped fresh cilantro; Lime juice, for drizzling; Olive oil, for drizzling; Salt

Directions

Special equipment:

a deep-fryer

For the fish: Combine garlic, salt and 1 gallon water in a pot. Bring to a boil and turn off the heat. Pour the brine in a container to cool it down to room temperature, then add fish. Let the fish soak in the brine, refrigerated, for 24 hours.
Heat the oil in a deep-fryer to 325 degrees F. Fry fish until cooked through, 8 to 9 minutes.
Let fish rest for a couple of minutes, then place on a plate. Serve with Chipotle Sauce, Mexican Slaw and rice.

Chipotle Sauce:

Add butter to a large pot over high heat, then add onion, adobo puree, cilantro, jalapeno and garlic. Cook, stirring, for about 2 minutes, then add lobster broth and ketchup. Lower to medium heat and cook for 10 minutes.

Mexican Slaw:

Toss red and white cabbage, onion and cilantro in a bowl and add lime juice, olive oil and salt to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Jarocho Authentic Mexican Seafood, Kansas City, KS

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Fried Whole Fish, Chipotle Sauce, Rice, and Mexican Slaw

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