Pescado envuelto en huevo
Egg-battered fish in tomato sauce
Pescado envuelto en huevo: Guatemala's Lenten fish in fluffy egg batter with tomato sauce
In Guatemala, Cuaresma and Semana Santa mean the smell of pescado seco envuelto en huevo: pieces of dried salted fish (usually cod) soaked, dipped in whipped egg batter, fried until puffy and golden, then served in a light tomato sauce with rice. It fills the house during the processions of Holy Week, when carpets of sawdust and flowers line the streets of Antigua. Soaked salt cod is the easiest to find abroad. Chef's tip: whisk the whites very stiff and fold in the yolks gently, so the coating puffs into a soft cloud.
- Prep
- 30 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 420 kcal
Ingredients
For the fish
- 1 ⅓ lb dried salted fish or salt codsoaked (see step 1)
- 4 tbsp plain flour
- 4 eggsseparated
- 1 pinch salt
- 1 cup vegetable oilfor frying
For the sauce
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/5 doneStep 1: Soak 1 ⅓ lb dried salted fish or salt cod in cold water in the fridge for 24–36 hours, changing the water 4 times. Drain, remove skin and bones and cut into 8 pieces. Pat very dry.
Step 4: Dust the fish in 4 tbsp plain flour. Heat 1 cup vegetable oil in a frying pan over a medium heat. Dip each piece into the egg batter, then fry for 2–3 minutes a side, until puffed and golden. The fish inside should be opaque and flaking. A common mistake is wet fish, which makes the batter slide off.
12 minStep 5: Drain on kitchen paper, then lay the pieces in the hot sauce for 2 minutes to soak up a little. Serve with rice.
2 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 40 g
- Carbs
- 12 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pescado envuelto en huevo take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Moreton Bay bugsSlipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
Australian
All i pebreEel and potato paprika stew
In El Palmar and the other villages around the Albufera lagoon south of Valencia, the restaurants that are famous for paella serve something older first: all i pebre, "garlic and pepper", a brick-red stew of lagoon eel and potatoes thickened with a pounded almond and fried-bread picada. It is rich, garlicky and gently hot, eaten with bread to mop up the sauce. Ask your fishmonger to skin and cut the eel, and handle it with gloves: raw eel blood is irritating, though harmless once cooked. If you can't find eel, monkfish or hake works well. A common mistake is letting the paprika burn; it turns bitter in seconds, so add it off the heat. Chef's tip: break the potatoes with a knife instead of cutting cleanly; the rough edges release starch and thicken the sauce.
Spanish
Midia saganakiMussels with tomato and feta
Thessaloniki is Greece's mussel capital, with farms in the Thermaic Gulf a few kilometres from the seafront ouzeries where this two-handled pan arrives, still bubbling, at the table. Mussels steam open in a quick sauce of peppers, tomato and chilli, and crumbled feta melts into the juices at the end. Bread is essential. The classic version adds a splash of ouzo; this one is alcohol-free, using a pinch of fennel seed for that aniseed note (add 2 tbsp ouzo with the tomatoes if you like). Common mistake: overcooking — take the pan off the heat as soon as the shells open. Chef's tip: buy mussels on the day and keep them in the fridge in a bowl covered with a damp cloth, never in water.
Greek