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
Fried Fish
- 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
Shado Beni Sauce
- 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
Fried Fish
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.
Shado Beni Sauce
Blend all ingredients together until combined.
Add up to 1 cup water for desired dipping consistency.
Featured Articles
View All
Sofrito Fried Fish with Garlic Shado Beni Sauce
Chef Anya Peters
4
Caribbean, Trini, Jamaican
Mains
Ingredients
Fried Fish
- 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
Shado Beni Sauce
- 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
Fried Fish
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.
Shado Beni Sauce
Blend all ingredients together until combined.
Add up to 1 cup water for desired dipping consistency.