Sofrito Fried Fish with Garlic Shado Beni Sauce
Chef Anya Peters brings savory fried fish to another level with her vibrant shado beni finishing sauce.
As a follow-up to our recent interview and profile with Chef Anya Peters of Kit an' Kin, we're proud to share the recipe she created to feature at the Beach Lime pop-up at Rippers in Far Rockaway earlier this summer.
Enjoy enjoy!
Sofrito Fried Fish with Garlic Shado Beni Sauce
Chef Anya Peters
4
Caribbean, Trini, Jamaican
Mains
Ingredients
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1 lb. cod loin, cut into 2 inch pieces
5 tablespoons Loisa Sofrito
2 teaspoons Loisa Sal Marina
1 teaspoons Loisa Organic Ground Black Pepper
3 cloves garlic, minced
½ cup all-purpose flour
¼ cup cornstarch
2 cups frying oil
Lime for serving
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3 cloves garlic, minced
1 bunch shado beni, or culantro/recao, washed and chopped
1 tablespoon Loisa Sofrito
1 large ripe avocado
3 tablespoons lime juice (1-2 limes)
3 teaspoons sugar
2 teaspoons Loisa Sal Marina, to taste
¾ cups to 1 cup water
1 tablespoon of your favorite hot sauce, optional
Directions
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Season cod pieces with Loisa Sofrito, sea salt, black pepper, and minced garlic. Let marinate for 30 minutes and up to 4 hours in the fridge.
Meanwhile, heat a large cast iron pot or frying pan with oil on medium heat until it reaches 375 degrees on a candy thermometer. Alternatively, you can test the readiness of the oil with a peeled clove of garlic. Throw a piece of garlic into the pot - if it browns nicely and evenly, it is ready to fry.
When ready to fry, place fish pieces on a plate lined with a paper towel to take off any excess moisture. The key to crispy fried fish is a minimal amount of moisture.
In a shallow bowl, combine flour, cornstarch, and a pinch of salt. Toss cod pieces into the flour mixture and shake off any excess flour.
Submerge each piece in hot oil, careful not to overcrowd. Fry for 3-4 minutes on each side until golden brown and transfer to a plate lined with a paper towel to catch any excess oil.
This dish is best enjoyed immediately with Garlic Shado Beni dipping sauce and lime wedges. If you’d like to make ahead - keep fish pieces warm in the oven set at 200 degrees.
Serve and eat as is with squeezed lime, or stuff into a fluffy bake with some shredded lettuce and cabbage, tomato, garlic shado beni sauce, green mango chow, and peppa.
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Blend all ingredients together until combined.
Add up to 1 cup water for desired dipping consistency.
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Sofrito Fried Fish with Garlic Shado Beni Sauce
Chef Anya Peters
4
Caribbean, Trini, Jamaican
Mains
Ingredients
blank
1 lb. cod loin, cut into 2 inch pieces
5 tablespoons Loisa Sofrito
2 teaspoons Loisa Sal Marina
1 teaspoons Loisa Organic Ground Black Pepper
3 cloves garlic, minced
½ cup all-purpose flour
¼ cup cornstarch
2 cups frying oil
Lime for serving
blank
3 cloves garlic, minced
1 bunch shado beni, or culantro/recao, washed and chopped
1 tablespoon Loisa Sofrito
1 large ripe avocado
3 tablespoons lime juice (1-2 limes)
3 teaspoons sugar
2 teaspoons Loisa Sal Marina, to taste
¾ cups to 1 cup water
1 tablespoon of your favorite hot sauce, optional
Directions
blank
Season cod pieces with Loisa Sofrito, sea salt, black pepper, and minced garlic. Let marinate for 30 minutes and up to 4 hours in the fridge.
Meanwhile, heat a large cast iron pot or frying pan with oil on medium heat until it reaches 375 degrees on a candy thermometer. Alternatively, you can test the readiness of the oil with a peeled clove of garlic. Throw a piece of garlic into the pot - if it browns nicely and evenly, it is ready to fry.
When ready to fry, place fish pieces on a plate lined with a paper towel to take off any excess moisture. The key to crispy fried fish is a minimal amount of moisture.
In a shallow bowl, combine flour, cornstarch, and a pinch of salt. Toss cod pieces into the flour mixture and shake off any excess flour.
Submerge each piece in hot oil, careful not to overcrowd. Fry for 3-4 minutes on each side until golden brown and transfer to a plate lined with a paper towel to catch any excess oil.
This dish is best enjoyed immediately with Garlic Shado Beni dipping sauce and lime wedges. If you’d like to make ahead - keep fish pieces warm in the oven set at 200 degrees.
Serve and eat as is with squeezed lime, or stuff into a fluffy bake with some shredded lettuce and cabbage, tomato, garlic shado beni sauce, green mango chow, and peppa.
blank
Blend all ingredients together until combined.
Add up to 1 cup water for desired dipping consistency.