Fish from tipitapa (pescado a la tipitapa)

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Recipe by: sirena

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Sea bass, red snapper 1/2 c Water
1 x Or similar fish 1/4 c White table wine
1/2 c Onion, sliced 2 ts Corn oil
1/4 c Tomato, sliced 3 tb Cornmeal
1/2 c Sweet red pepper, sliced thi 1/4 c Corn oil
1 ts Worchestershire sauce 1 Bay leaf
1/2 ts Sugar

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