Pescado a la tipitapa | Recetas Nicaragüenses |Nicaragua en mi cocina

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more affordable.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories, and the substitute is cost-effective.

Slice the tomatoes and onions.

Chop the garlic into small pieces.

In a saucepan, heat approximately 1 tablespoon of oil and add some garlic to brown it.

Add all the tomatoes and sauté them, then add the onions.

Season with salt and pepper to taste and add 1/4 cup of water.

Cover and cook on low heat.

Since I don't have pinol blanco, I used corn flakes, which I ground in a processor until it became a fine powder.

Clean and gut the fish, ensuring there are no bones.

Dry the fish well on both sides and season with garlic, salt, and pepper on both sides.

Coat the fish with the pinol, shaking off the excess.

In a preheated skillet, add approximately 3 tablespoons of oil and heat it.

Fry the fish for about 10 minutes on each side or until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens