Pescado Frito con Agristada

Pescado Frito con Agristada

Slices of fresh fish served hot over a layer of Agristada (egg-lemon) sauce.

(Recommended fish: bass, red drum, grouper, carp, sea bream)

Serves 4-6; Marinating time, 10 min.; Prep. time, 30 min.

Ingredients:

• 2 fresh fish, sliced

Marinade:

• 1 c. vinegar or juice of 2 lemons, 1 tsp. salt, 1 tsp. coarsely-ground black pepper, juice of 1 additional lemon

Coating:

• 1 c. flour, 2 beaten eggs with water and pinch of salt or only flour 

Frying:

• 5 Tbsp. oil

Sauce:

• 2 Tbsp. oil, 2 beaten eggs, 2 Tbsp. flour, juice of 2 lemons, 2 c. water

Serving:

• 2 Tbsp. parsley, 2 Tbsp. roasted pine nuts

Preparation:

1. Marinate fish in vinegar or lemon juice for 10 minutes.
2. Rinse well in cold water, dry, and sprinkle with salt, black pepper, and juice of 1 lemon.
3. Add flour to a plastic bag.  Place fish slices in the bag and shake well to coat.
4. Remove fish slices from bag and dredge in egg mixture.
5. Fry in hot oil until golden-brown.

Agristada Sauce

1. Place all sauce ingredients in a broad pan over a low flame and stir continuously while mixing eggs with a beater so lumps will not form.
2. Cook until mixture begins to thicken, then remove from heat.
3. Continue to stir until sauce is fully thickened and soft.

(Exactly according to Mom’s instructions…)

Serving:

• Pour sauce onto a large serving platter and place fish slices over it.  In the center, sprinkle pine nuts and parsley along with a tablespoon of the frying oil.