Mexican fish with rice

Recipe from: 3/6/1997 12:00:00 AM
Ingredients 15
Servings 6


  • RICE
  • oil
  • 1
    onion, finely chopped
  • 100
    fresh mushrooms, sliced
  • 750
    cooked rice
  • 65
    chives, finely chopped
  • 65
    pecan nuts, coarsely chopped
  • 200
    pimientos, cut into strips
  • FISH
  • 125
    cake flour
  • salt and freshly ground black pepper
  • 3
    cayenne pepper
  • 5
  • 2
    extra-large, eggs
  • 6
    frozen hake fillets, defrosted


Heat a little oil in a pan and fry the onion until tender. Add the mushrooms and stir-fry until lightly browned. Add the rice and mix well. Remove from the heat and add the chives, pecan nuts and pimientos. Mix and set aside. Season the cake flour to taste with salt and pepper, cayenne pepper and origanum. Transfer to a flat dish. Whisk the eggs lightly and season with salt. Roll the hake in the seasoned cake flour, then in the egg and again in the cake flour. Fry in heated oil in a pan until brown on the outside and cooked inside. The fish is done when it flakes easily with a fork. Serve with the rice.

Read more on: fish/seafood  |  shallow-fry

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