FRIED TILAPIA WITH WHITE SAUCE
Ingredients
- 2 fresh tilapias
- 200 g wheat flour
- 100 g corn flour
- 50 g Ultimate White Rub SMP
- Vegetable oil
- Corn tostadas or crackers
- 1 chile serrano
For the white sauce:
- 70 g garlic cloves
- 2 oz lemon juice
- 5 g fresh rosemary leaves
- Rub de la Costa SMP
- Sal Ahumada Original SMP
- 4 oz olive oil
- 4 oz vegetable oil
Directions
For the white sauce:
Blend the garlic cloves and lemon juice until well mixed (garlic must be completely covered by the lemon juice before blending).
Add the fresh rosemary leaves and the chile, blend again. Add Rub de La Costa SMP and Sal Ahumada Original SMP. Blend very well.
Without turning off the blender, add olive oil. Quantity of the oil will depend on the blender’s sound. When the engine starts to sound forced, stop adding oil. It must have a paste consistency, almost similar to mayo.
Tip: Calculate that the quantities of vegetable oil and olive oil are the same, so the flavor is balanced.
For the fry tilapias:
In a disc or a saucepan where the tilapias can fit, add a little bit of oil to heat. The oil’s temperature must be in-between 390° F.
Put in a bowl both types of flour and 1 tbsp of Ultimate White Rub SMP and mix.
Score the tilapias making 3 to 4 cuts on each side.
Bread the tilapias' skin.
Fry the tilapias and with the help of a big spoon and tongs, flip them so the oil covers the entire tilapias.
Once they’re well fried, remove them from the oil and put them in absorbent paper.
Remove the flesh from the fish.
Distribute the fish over the tostadas and finish with white sauce.