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Fish From Tipitapa (Pescado A La Tipitapa) | |||||||||||||
Course : Fish Source: False Tongues and Sunday Bread by Copeland Marks Serves: 4 |
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Ingredients:
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Preparation / Directions:Bone fish. Cook the onion, tomato, sweet pepper, Worcestershire 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 skillet 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.
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