fish from tipitapa (pescado a la tipitapa)
- Categories
- Fish/seafoo
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Sea bass, red snapper |
| 1 x | Or similar fish |
| ½ cup | Onion, sliced |
| ¼ cup | Tomato, sliced |
| ½ cup | Sweet red pepper, sliced thi |
| 1 teaspoon | Worchestershire sauce |
| ½ teaspoon | Sugar |
| ½ cup | Water |
| ¼ cup | White table wine |
| 2 teaspoons | Corn oil |
| 3 tablespoons | Cornmeal |
| ¼ cup | Corn oil |
| 1 | Bay leaf |
Bone fish. Cook the onion, tomato, sweet pepper, Worchestershire sauce, sugar and water together over moderate heat for 10 minutes.
Add the wine, oil and bay leaf and cook for 5 minutes more. Set the sauce aside and keep warm.
Toast the cornmeal in a dry skilllet for about 2 minutes, or until the odor is released and the color changes.
Heat the oil in a skillet over moderate heat. Roll the fish liberally in the cornmeal and fry in the oil until slightly crisp, about 5 minutes on each side. Turn the fish only once. Remove and drain on paper towels for a moment.
Pour the warm sauce over the fish. Serve warm.
Source: False Tongues and Sunday Bread by Copeland Marks
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