Pescado Seco with Mango Salsa

Ingredients

• 4 dried fish fillets (such as cod or haddock) 4 dried fish fillets (such as cod or haddock)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• For the mango salsa: For the mango salsa:
• 2 ripe mangoes, diced 2 ripe mangoes, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1 jalapeno, seeded and minced 1 jalapeno, seeded and minced
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the flour, garlic powder, dried oregano, paprika, salt, and black pepper.
2. 2.
   Dredge each dried fish fillet in the flour mixture, shaking off any excess.
3. 3.
   In a large skillet, heat vegetable oil over medium-high heat.
4. 4.
   Fry the fish fillets in the hot oil until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
5. 5.
   In a bowl, combine the diced mangoes, red onion, jalapeno, lime juice, cilantro, and salt. Mix well to combine.
6. 6.
   Serve the crispy Pescado Seco with the zesty mango salsa on the side.

Treat your ingredients with care...

• Dried fish fillets — Before using, soak the dried fish fillets in water for 1-2 hours to rehydrate them slightly. This will help to reduce the saltiness and ensure a more balanced flavor in the final dish.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the flour mixture before dredging the fish fillets.
• If you prefer a milder salsa, remove the seeds from the jalapeno before mincing it.
• Serve the Pescado Seco with a side of rice and beans for a complete Dominican meal.
• If you can't find dried fish fillets, you can use fresh fish fillets and skip the drying step. Adjust the cooking time accordingly.

Serving advice

Serve the Pescado Seco with Mango Salsa as the main course of a tropical-inspired dinner. Garnish with fresh cilantro leaves for an extra pop of color and flavor.

Presentation advice

Arrange the crispy Pescado Seco fillets on a platter and place a generous scoop of mango salsa on the side. Sprinkle some additional chopped cilantro over the fish for an appealing presentation.