Fried Fish with Fried Slivered Garlic

Pescado al Mojo de Ajo

Preparation info
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Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

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.