Pescado Empanizado

Pescado Empanizado is what you may know as breaded fish and a very popular way to cook fish filets in Mexican homes. Pescado empanizado is a dish that is also widely served in seafood and fish restaurants across Mexico and is a well-loved meal for kids. What are the essential ingredients for Pescado empanizado: Fish filets: pescado empanizado can be prepared with a variety of different white fish filets, skinless preferably. We recommend using tilapia, basa, cod, halibut, or haddock. Flour: the first layer used to dust the fish filets creates a first coating on your fish that will help adhere the egg mixture evenly. Eggs: whisked egg mixture is perfect to take more of the breadcrumbs to get a crispy breading. Breadcrumbs: The final most important layer that makes Pescado empanizado beautifully crispy. Try using Gran Luchito Lightly Salted Tortilla Chips blended into a powder to create an extra crunchy and delicious breading. These are our top tips to make pescado empanizado: Using fresh fish whether you get it from the fishmonger or at your local supermarket counter is always nicer when you have an excellent ingredient to begin with. The filets should be moist, flaky, and without any bones. For the breading make sure to follow all three steps, first a light flour coating, then dip into the whisked egg, and finally placed it into the breadcrumbs to create the perfect crispy layer. Use canola oil for frying, not only is it neutral in flavour but has a high smoke point, which means it stands at high temperatures before it begins to burn. To give your pescado empanizado even more flavour try seasoning your fish filets first with Gran Luchito Fajita and Taco Mixes. A little sprinkle on both sides before breading makes all the difference. We love serving pescado empanizado with our recipes for Mexican Slaw, Coriander Lime Rice, and Macha Mayo.

Great

% Daily Values based on a 2,000 calorie diet