Pescado Empanizado
Get ready to indulge in the crispy, golden perfection of Pescado Empanizado—a classic Latin-inspired dish that transforms simple fish fillets into a crunchy, flavor-packed culinary delight. This recipe combines tender tilapia or haddock with a bold breading mix of breadcrumbs, cornmeal, and aromatic spices like cumin, paprika, and garlic powder, ensuring every bite is infused with savory goodness. Coated and fried to perfection, these fish fillets boast a mouthwatering crunch and pair beautifully with a squeeze of fresh lime juice for a bright and tangy finish. Quick to prepare in under 40 minutes, this dish is perfect for weeknight dinners or entertaining guests. Serve it hot alongside rice, a vibrant salad, or roasted vegetables to complete the meal. Perfect for fans of fried fish recipes, easy seafood dishes, and Latin cuisine, Pescado Empanizado is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces fish fillets (tilapia or haddock)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs
- 0.5 cup cornmeal
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable oil
- 1 whole lime
Instructions
Rinse the fish fillets under cold water and pat dry with paper towels.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, mix breadcrumbs, cornmeal, ground cumin, paprika, garlic powder, salt, and black pepper.
Dredge each fish fillet in the flour, shaking off any excess. Dip it into the egg mixture, ensuring it is well coated, and then press it into the breadcrumb mixture, ensuring a thorough and even coat.
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. To test if the oil is ready, drop a small piece of bread into the oil; if it sizzles immediately, it is ready.
Carefully place the breaded fish fillets into the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
Fry each fillet for about 3-4 minutes on each side or until they are golden brown and crispy.
Carefully remove the fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
Slice the lime into wedges and squeeze over the crispy fish or serve on the side for an extra zesty kick.
Serve the Pescado Empanizado hot, accompanied by your choice of sides such as a fresh salad, rice, or roasted vegetables.
Nutrition Facts
Calories |
3727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 134.5 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 4446 mg | 193% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 11.6 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 14.0 mcg | 70% | |
| Calcium | 260 mg | 20% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
