Delicious shrimp fried Fish🍤🐟

Delicious shrimp fried fish is a delightful and flavorful dish that combines the crispy texture of fried fish with the succulent taste of shrimp. Here’s a detailed description of how to make this dish:

1. **Prepare the Fish and Shrimp:** Season the fish fillets and shrimp with salt, pepper, paprika, and garlic powder. Set aside.

2. **Dredge the Fish:** Dredge the fish fillets in flour, making sure to coat them evenly. Shake off any excess flour.

3. **Coat with Egg and Breadcrumbs:** Dip the floured fish fillets in beaten eggs, then coat them with breadcrumbs. Press the breadcrumbs onto the fish to ensure they adhere well.

4. **Fry the Fish:** Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded fish fillets in the hot oil and fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to carefully flip the fillets halfway through cooking.

5. **Fry the Shrimp:** In the same skillet, add more oil if needed and fry the shrimp for about 2-3 minutes, or until they are pink and opaque. Be careful not to overcook the shrimp, as they can become tough.

6. **Serve:** Remove the fried fish and shrimp from the skillet and drain them on a paper towel-lined plate to remove excess oil. Serve the shrimp on top of the fried fish fillets for a delicious combination of flavors and textures.

7. **Garnish and Serve:** Garnish the dish with lemon wedges and chopped parsley for a fresh and vibrant touch. Serve the shrimp fried fish hot, with your favorite dipping sauce on the side.

This delicious shrimp fried fish is crispy, flavorful, and perfect for seafood lovers. It can be served as a main course with sides like coleslaw and fries, or as an appetizer for a seafood feast. Enjoy!



For the Shrimp 

  • 4 tablespoons butter
  • 2 finely chopped garlic teeth
  • 500 grams raw shrimp
  • 4 Tequila Spoons
  • Salt and pepper to taste
  • ¼ cup chopped Cilantro

For the Ribeye steak 

  • 1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature
  • Kosher salt and freshly ground black pepper to taste
  •  1 tablespoon canola oi
  •  3 tablespoons of unsalted butter
  •  3 garlic cloves, crushed
  •  3 sprigs fresh thyme



For the Shrimp 

starts warming up the butter in a large skillet on medium fire, until it melts


Add the chopped garlic and cook until it starts releasing its pleasant scent (about 30 seconds)


(Be very careful in the temperature of the fire so you avoid burning butter. I love you so much


Add the shrimp and cook for 5 minutes, stirring occasionally, until they change to a nice pink color.


Don’t cook them too much, because we still have to add the rest of the ingredients. Cooking time will also depend on the size of the shrimp; if you use smaller shrimp, it will take less time.


Pour the Tequila and let alcohol evaporate for approximately 1 to 2 minutes.


Seasoning with salt and pepper


Incorporate the chopped cilantro, and remove from the fire.


(You can also add the cilantro the moment you go to serve as an ornament)


For the Ribeye steak 


Using paper towels, pat the sides of the steak dry; Generously season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.


warmth a medium cast-iron frying pan on medium-high heat To very hot, about 2-3 min ; Adding canola oil.


Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.


Reduce the heat to medium-low. Pushing steak to 1 side of pan; Add the butter, garlic, thyme, and rosemary to the opposite side of the skillet, tilting the pan toward the butter and cooking it until the butter is frothy, about 30 seconds to 1 minute.


Working with caution, pour the butter over the steak for 1-2 minutes, turning it over once, until the internal temperature reaches 120 degrees Fahrenheit for medium rare, or until the desired softness. Permit it rest 16 min prior cutting.


Serve immediately! You can accompany this dish with white rice or on a good pasta


enjoy !!



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