Recipe courtesy of Jarocho
Fried Whole Fish, Chipotle Sauce, Rice, and Mexican Slaw
- Level: Advanced
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1821
- Total Fat
- 149
- Saturated Fat
- 21
- Carbohydrates
- 65
- Dietary Fiber
- 5
- Sugar
- 25
- Protein
- 63
- Cholesterol
- 144
- Sodium
- 2287
- Total: 1 day 2 hr 5 min (includes brining time)
- Active: 45 min
Ingredients
Fish:
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
Chipotle Sauce:
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
Mexican Slaw:
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.