One of the Nicaraguan foods that has more flavor is fried fish with tipitapa, this recipe is usually prepared in Nicaragua during Easter or when going to the sea.
One of the supplements that gives more flavor to this dish of Nicaraguan cuisine is the sauce and the best of all is that here we will show you the step by step how to make the recipe for the fish to the tipitapa, are you ready ?, Turn on the kitchen !:
Ingredients for 6 people
- 6 regular sized fish or red snapper.
- 3 cups of corn pinol or conventional flour.
- 3 teaspoons salt (taste to taste)
- Half teaspoon of pepper
- Oil.
- 6 grated garlic cloves.
Preparation of tipitapa fish
- Wash the guapote or red snapper well, make vertical incisions on the loins on both sides, bathe them either in pinol or flour, salt and pepper.
- Then fry them individually over low heat with plenty of oil, because it runs the risk of burning outside and being raw inside and we do not want that.
- Once fried fish should be browned on both sides.
Sauce Ingredients
- 3 sliced onions.
- 2 large red tomatoes
- 2 chiltomas.
- salt and pepper to taste.
- 2 Tablespoons tomato sauce
- 1 tablespoons of Worcestershire sauce
- 1 tablespoon mustard
Sauce Preparation
- To prepare the sauce for the fish with the tipitapa it is necessary to put some oil of the same that was used to fry the fish to heat in another separate pan.
- Then all the ingredients are combined and once the sauce is ready, it is served on top of the already fried fish. You can accompany this dish with white rice, tostones, french fries or ripe potatoes.
And so far you only need to serve it, bathe the fish with the sauce, you can accompany it with fried beans and avocado.
We hope you like the tipitapa fish recipe. Now it’s up to you to make this dish that has a delicious flavor, if you do we would love to know how it was 🙂