How to Make Pescado Frito con Arroz: The Ultimate Mexican Fish Plate

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Put a pot with hot oil to start frying the rice.

Add fries to the hot oil and fry for around 2 minutes.

Blend 2 tomatoes, 1 garlic clove, 1 small piece of onion, 1 tablespoon of chicken bouillon, and about 2 cups of water.

After 2 minutes, mix the rice and add the blended tomato sauce.

Slowly add the remaining 2 cups of water and let it cook on high for 1 minute.

Reduce the temperature to low and do not cover until the rice is almost done.

Boil 10 chili de arbol and 4 tomatillos in a separate pot until completely boiled to make the sauce.

Prepare the salad by cutting 1 head of romaine lettuce into chunks and slicing a small piece of cabbage thinly.

Remove seeds from the red pepper and cut it into small bite-sized pieces.

Cut cherry tomatoes in half and set aside.

Prep the fish by coating it in 2 cups of all-purpose flour, adding salt and pepper to the flour and fish.

Blend the boiled peppers, cilantro, 1 garlic clove, a small piece of onion, salt, and a little water to make the sauce.

Heat the pan to high and add 2 garlic cloves to flavor the oil.

Check the rice and fluff it, leaving it on low for a few more minutes until the fish is done.

Increase the temperature to 7 and start adding the fish to the pan, removing the garlic.

Cook the fish for around 2 minutes on each side, adjusting time if the fillets are thicker.

Continue cooking the rest of the fish until finished.

Serve the fish with rice, sauce, and lime, optionally in a tortilla.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens