Pescado empanizado con avena is a very popular dish in El Salvador. Seasoned, breaded, fried fish fillets, cooked juicy tender inside and delightfully crunchy outside. This particular version of Pescado empanizado con avena is my favorite, calling for oats mixed into the breading. Es muy fantastico!
Pescado Empanizado con Avena Recipe-
(Serves 4 to 6)
- 8 fillets of firm-fleshed fish, about 8 oz. each
- vegetable oil for frying
- 1 cup all-purpose flour
- 2 cups instant oatmeal flakes, crushed with a rolling pin
- 4 tbsp. Spanish smoked paprika
- 2 large eggs, beaten
- 1/2 cup milk
- salt and pepper, to taste
- Heat enough oil to almost cover the fillets in a large skillet over medium-high flame.
- Put the crushed oatmeal flakes in one bowl, and the flour in another; add the Spanish smoked paprika into the flour bowl, and stir to combine thoroughly. Salt and pepper the crushed oats, and mix together well.
- In another bowl, whisk the eggs until frothy, then pour the milk in and whip together well.
- Dredge the fillets through the seasoned flour, making sure they are coated well all over, and shake loose any excess flour.
- Next, dip the floured fillets in the egg/milk mixture, roll them around, getting them wet all over. Raise each fillet out and hold it over the milk bowl long enough to drain off any excess.
- Now dredge the wet fillets through the oats, again rolling and turning to ensure even and thorough coating.
- Place the breaded fillets, one at a time, into the hot oil and fry for about 2-1/2 minutes per side, until a rich, golden brown color is achieved, and the breading is nice and crunchy.
- Place the fried fillets on a paper-towel-lined platter to drain off any excess oil.
- Serve your pescado empanizado con avena while still nice and warm. Traditionally they are served with a lettuce-based salad.
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