Fish From Tipitapa (Pescado A La Tipitapa)

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Sea bass - red snapper
		OR similar fish
1/2 cup	31g / 1.1oz	Onion - sliced
1/4 cup	15g / 0.5oz	Tomato - sliced
1/2 cup	118ml	Sweet red pepper - sliced thinly
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Sugar
1/2 cup	118ml	Water
1/4 cup	59ml	White table wine
2 teaspoons	10ml	Corn oil
3 tablespoons	45ml	Cornmeal
1/4 cup	59ml	Corn oil
1		Bay leaf

Recipe Instructions

Bone fish. Cook the onion, tomato, sweet pepper, Worcestershire sauce, sugar and water together over moderate heat for 10 minutes.

Add the wine, oil and bay leaf and cook for 5 minutes more. Set the sauce aside and keep warm. Toast the cornmeal in a dry skillet for about 2 minutes, or until the odor is released and the color changes. Heat the oil in a skillet over moderate heat.

Roll the fish liberally in the cornmeal and fry in the oil until slightly crisp, about 5 minutes on each side. Turn the fish only once. Remove and drain on paper towels for a moment. Pour the warm sauce over the fish.

Serve warm.

Source:
False Tongues and Sunday Bread by Copeland Marks

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