Filetes de Pescado Basa Empanados a Fuego Lento

Ingredientes

• 3 large swai fillets (1 1/2 lb)
• 1/2 tsp salt
• 1/4 tsp black ground pepper
• 1/2 cup all-purpose flour
• 2 small onions
• 2 carrots
• 3 tbsp ketchup
• 1/2 cup water
• 9 tbsp oil (frying & sautéing)

Preparación

1. 1

   Cut each fillet in half.

2. 2

   Combine the salt & pepper in a small bowl and sprinkle over each side of the fillets.

3. 3

   Place flour in a shallow bowl and drench fillet pieces in the flour to evenly coat each piece. Set aside.

4. 4

   Dice peeled onion and grate 2 peeled and washed carrots.

5. 5

   Heat 4 tbsp of oil in a large frying pan over medium-high heat and add the breaded fish fillets. Fry on each side until golden (2-3 min for each side.)

6. 6

   Remove fillets and wipe clean the pan with a paper towel. Add 5 tbsp of oil to the pan and fry the carrots and onion until soft and reduced much in size (10 min.) Add 3 tbsp of ketchup and sauté an additional 2 minutes. Set aside.

7. 7

   Place 2 tbsp of the sauté mixture onto the bottom of a small sauce pan. Then place 2 fillets over the sauté mixture and cover with 3 heaping tbsp of the sauté mixture. Repeat ending with the sauté mixture. Pour 1/2 of water over the top and bring to a boil over medium heat.

8. 8

   Once mixture comes to a light boil; reduce the heat to medium-low and simmer fillets for 15 minutes, covered.