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Pescado Gilberto
Ingredients: Firm white fish, cut into 1"-2" chunks or strips.
Bread crumbs, seasoned to taste
Egg(s), beaten
Vegetable oil
Olive oil
1 Tbsp Butter or margerine
Dipping Sauce:
1 stick butter
1/2 cup soy sauce
1-2 Tbsp finely chopped ginger (garlic also works well)
1. A firm white fish on the fatty side, like wahoo, sierra, or pargo, works best in this recipe.
2. Dip the fish first in the eggs, then roll in breadcrumbs.
3. In a skillet over medium flame, heat equal parts vegetable and olive oil with butter or margerine.
4. Fry the breaded fish, turning often, until golden brown. Be careful not to burn - if the coating is getting too brown turn down the heat.
5. Make the dipping sauce by melting better in a saucepan, and adding soy sauce and ginger.