Fried Fish with Fried Slivered Garlic

If there is one basic fish dish equally at home all over Mexico, this is it. The crucial points are that the fish must be lightly crisp, not greasy, and that the garlic should be golden brown, neither underdone nor burned. In Veracruz, I’ve encountered other kinds of seafood given the same treatment, and at my restaurant, we often serve mushrooms al mojo de ajo. I especially like the effect of the pan-browned garlic slivers or slices with fish.