From Mexico's Sunny Coasts: The Ultimate Whole Fried Fish with Garlic (Pescado al Mojo de Ajo)
Details
A whole fried fish, crispy on the outside, tender on the inside, and drenched in a potent garlic sauce.
Ingredients
Instructions
Prepare the Fish
Rinse the whole fish and pat them completely dry with paper towels. Using a sharp knife, make 2-3 deep diagonal cuts on both sides of each fish. This helps the seasoning penetrate and ensures even cooking. Season the fish generously inside and out with salt and pepper.
Fry the Garlic
In a large skillet, heat the olive oil and butter over medium-low heat. Add the sliced garlic and cook slowly, stirring frequently, until the slices are golden brown and fragrant. Be careful not to burn them, as this will make them bitter. Once golden, use a slotted spoon to remove the garlic from the pan and set it aside, leaving the infused butter and oil in the skillet.
Cook the Fish
If using, lightly dredge the seasoned fish in flour, shaking off any excess. Increase the heat under the skillet to medium-high. Carefully place the fish in the hot, garlic-infused oil. Fry for about 5-8 minutes on each side, depending on the thickness of the fish, until the skin is crispy and golden and the flesh is cooked through.
Combine and Serve
Once the fish is cooked, return the fried garlic slices to the pan. Squeeze the fresh lime juice over the fish. Cook for another minute, spooning the garlic butter sauce over the fish.
Garnish and Enjoy
Carefully transfer the fish to a serving platter. Pour the remaining mojo de ajo sauce from the pan over the top. Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side, accompanied by white rice and a simple salad.
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