Best 3 Fried Fish Marinated In Garlic Vinegar Oregano And Cumin Recipes

Embark on a culinary journey with our tantalizing fried fish recipes, where flavors dance on your palate. Discover the vibrant flavors of garlic, vinegar, oregano, and cumin as they harmonize to create a symphony of taste. We present two delectable variations: a classic fried fish with a crispy golden crust and a succulent interior, and a tantalizing fish taco bursting with Mexican flair. Both recipes promise an explosion of flavors that will leave you craving more. Let your taste buds rejoice as you dive into these culinary masterpieces, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH

Portuguese Vinegar Marinade or Sauce (Molho Escabeche) for Fish image

Entered for safe-keeping, as Portuguese cooking fascinates me, and this recipe promises some exciting left-overs. This can be used to marinate fish that has been fried or grilled: refrigerate for 2-3 days in the sauce, then serve. From Ana Patuleia Ortins' "Portuguese Homestyle Cooking." Of course, you can also pour over freshly cooked fish or serve it on the side. Edited 7/06/12 to add smoked paprika as an option.

Provided by KateL

Categories Sauces

Time 15m

Yield 1 1/4 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup olive oil, left over from frying fish if not too dark or 1/2 cup fresh olive oil
1 small onion, finely chopped (about 1/2 cup)
6 garlic cloves, finely chopped
1 bay leaf
1/4 cup finely chopped parsley
1 tablespoon paprika or 1 tablespoon smoked paprika
1/2 cup cider vinegar or 1/2 cup red wine vinegar
1/2 teaspoon coarse salt (to taste)
1/4 teaspoon white pepper or 1/4 teaspoon black pepper

Steps:

In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
Add the bay leaf, parsley, and paprika.
Heat through and remove from the heat.
Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.

Nutrition Facts : Calories 176.9, Fat 18.2, SaturatedFat 2.5, Sodium 198.3, Carbohydrate 3.1, Fiber 0.8, Sugar 0.7, Protein 0.6

MARINATED FRIED FISH

Marinated Fried Fish image

This is a simple and flavorful fish dish.

Provided by terrylynne

Categories Seafood Fish

Time 2h25m

Yield 2

Number Of Ingredients 11

Ingredients

2 (4 ounce) fillets flounder
2 tablespoons lemon juice
2 tablespoons chopped garlic
2 teaspoons ground cumin
1 teaspoon paprika
½ cup all-purpose flour
1 teaspoon dried dill weed
¼ teaspoon cayenne pepper, or to taste
1 egg, beaten
1 tablespoon water
1 cup vegetable oil for frying

Steps:

Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours.
Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
Beat egg and water together in a wide bowl.
Heat oil in a large skillet over medium heat.
Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat.
Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.

Nutrition Facts : Calories 1344.8 calories, Carbohydrate 37.4 g, Cholesterol 152.9 mg, Fat 123.5 g, Fiber 2.1 g, Protein 25.3 g, SaturatedFat 17 g, Sodium 202.6 mg, Sugar 1.2 g

GRILLED SEA BASS WITH OREGANO AND TOMATOES

Grilled Sea Bass with Oregano and Tomatoes image

Categories Tomato Low Carb Bass Summer Grill/Barbecue Oregano Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
4 garlic cloves, minced
6 6- to 8-ounce sea bass fillets
5 ounces fresh shiitake mushrooms, stems discarded, caps sliced (about 3 cups)
4 large plum tomatoes, chopped
3/4 cup pitted brine-cured black olives (such as Kalamata), halved
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
3 anchovy fillets, minced
1 tablespoon drained capers

Steps:

Prepare barbecue (medium-high heat). Mix 2 tablespoons oil and half of minced garlic in small bowl. Brush garlic oil on both sides of fish. Sprinkle fish with salt and pepper.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms and remaining garlic; sauté 5 minutes. Add tomatoes and next 6 ingredients. Reduce heat to medium-low; cook 5 minutes to blend flavors. Season sauce with salt and pepper. Remove from heat. Cover and keep warm.
Grill fish just until opaque in center, about 3 minutes per side. Transfer to plates. Top with sauce and serve.

Tips:

Use fresh, firm fish fillets for best results.
Marinate the fish for at least 30 minutes, or up to overnight, for maximum flavor.
Use a light hand when coating the fish in flour, as too much flour will make the fish tough.
Heat the oil to the correct temperature before frying the fish, otherwise the fish will stick to the pan.
Fry the fish in batches, so as not to overcrowd the pan and lower the oil temperature.
Cook the fish until it is golden brown and flaky, and the internal temperature reaches 145°F (63°C).
Serve the fish immediately with your favorite sides, such as tartar sauce, coleslaw, or french fries.

Conclusion:

Fried fish marinated in garlic, vinegar, oregano, and cumin is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The marinade infuses the fish with flavor, while the frying gives it a crispy coating. This dish is sure to be a hit with your family and friends.