Thomas J. Story
Score or cut fish 3–4 times along each side. Start behind the jaw or pectoral fin and cut through the meat to the backbone, perpendicular to the spine. These cuts encourage even cooking.
Squeeze fresh lime juice and sprinkle salt all over the fish and rub it into the score marks and the interior. Use a touch more salt than you would for a fried egg.
Set a large frying pan over medium-high heat. If the fish is too large for the pan, cut each one into 3 pieces (head, body, tail). Pour in enough avocado oil to fill the pan 1 inch deep. When the oil reaches 350°F—hot enough to sizzle a fin—add the crushed garlic and fry until it is a deep golden brown, then remove and set aside. Slowly add the fish. Be prepared: The pan will get lively! Use a spoon to periodically baste the top of the fish with hot oil. When the underside is nicely browned, flip the fish and continue to cook until all sides are a deep brown and the skin is crispy. Remove to a plate and drain on a paper towel or newspaper.
To serve: Season the fried fish with a squeeze of lime juice and a sprinkle of Jalapeño Seasoning or sea salt. Pull the meat away from the bone and wrap up in a warm corn tortilla, then top with Montana Mex Habanero sauce and the reserved fried garlic.
0 servings