Wednesday, March 18, 2015

Meatless Recipes for Lent - Fried Fish with Peruvian Whipped White Beans



Pescado frito or fried fish is  a typical Peruvian entree.  When paired with beans, and in this case frejoles batidos or whipped white beans, it becomes a very nourishing and healthy meal.  Fried fish is usually served with a raw onion and parsley sauce, called Salsa Criolla, along with white rice.  This is not really the Peruvian recipe for fried fish.  Peruvian fried fish is simply dipped in flour.  I just like the way this version tastes and the crispy texture it has.

PESCADO FRITO

1 fresh or frozen white fish fillet per person. (washed in diluted vinegar and water and placed on paper toweling until ready to use). This recipe will be enough for at least 4 to 6 fish fillets.
1 cup Panko Japanese style bread crumbs
1/2 cup regular bread crumbs or process two slices of wheat or white bread until fine.
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp or so of salt
1 dash of Cayenne Pepper
A couple of dash of black pepper freshly ground
1 egg
1/2 cup milk
1 cup flour
1/4 to 1/2 cup of olive oil for frying

*The above spice measurements can be adjusted according to your own taste preferences.

Heat a large heavy bottom skillet, preferably cast iron and add the oil.

In a food processor, add all the dry ingredients, except the flour, and process until well blended.  Place in a shallow bowl.

Add the flour into another separate bowl and the egg and milk mixture (beat until smooth) in another bowl.

It should be egg mixture bowl, flour bowl and then Panko mixture bowl

Take each fish fillet and dip in egg mixture, then flour and lastly coat with the Panko mixture.  Place on a parchment covered or wax paper covered baking sheet and continue preparing the rest of the fish fillet.

When the oil is very hot, smoky but not burning.  Place the prepared fish fillets and fry until nicely browned on each side.  Place in a warming oven until all the fish are fried.

FREJOLES BATIDOS

Early in the day or the night before, prepare a pound bag of Navy or Cannellini Beans by soaking in a pot of boiling water for at least 4 hours.  If prepared overnight, be sure to refrigerate.

Cooked white beans (approximately 4 cups)
1 large onion, diced
6 large garlic cloves, minced
Salt and pepper
1 and half tsps or so of ground cumin
2 tsp of Peruvian Yellow Pepper paste, Aji Amarillo or a large pinch of Cayenne pepper
1 15 oz can tomato sauce

Heat a large saucepan or Dutch oven and add two tablespoons of olive oil.  Fry the garlic and onions until translucent.  Season with the cumin, Peruvian Aji Amarillo or Cayenne pepper, salt and pepper and after a few minutes add the tomato sauce.  If the sauce is too thick you can add a little of the water that the beans cooked, chicken broth or plain water, approximately 1/4 cup to 1/2 cup.  The sauce should not be too thin.  Add the beans.  Cook on medium to low heat until the beans are bubbling.  Let cool.  When cooled, blend with an immersion blender or carefully process in a food processor, or blender.  I wouldn't recommend the blender method though as the mixture will not blend well.  You will have to do this in very small batches.

SALSA CRIOLLA OR RAW ONIONS AND PARSLEY SAUCE

I large onion sliced thinly
1 tbsp of minced fresh parsley
1 tsp lemon juice
Aji amarillo (optional)
Salt

Mix all the ingredients with a fork or better still with your clean hands.

WHITE RICE

My Chinese grandfather prepared rice the following way.

2 cups raw white long rice (not the Chinese noodles referred to as long rice).  If you usually wash the rice before using, make sure it is dried well.
3 cups boiling water
3 garlic cloves minced
Salt
1 tbsp oil

Heat a medium saucepan and add the oil. Fry the garlic until lightly brown and then add the rice.  Fry until the rice changes colors slightly.  Add the salt (approximately 1 tsp). and the boiling water. Cover and continue cooking on low heat for approximately 20 minutes or until the water evaporates and rice is cooked.











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