Tipitapa Fish Topped with Salsa (Pescado a la Tipitapa)
Pescado a la Tipitapa is a whole fried carp finished under a sweet and sour tomato and onion salsa. The original Tipitapa preparation is a closely held secret, so this version is the usual stand-in. The fish is fried, baked on a rack, then fried again, which leaves the skin properly crisp. A drop of vinegar and a pinch of brown sugar give the soft tomatoes a sharp, lightly sweet edge.
Instructions
Heat the smaller amount of olive oil in a pan over medium heat. Add the chopped onion and cook until it turns translucent.
Add the tomato rings and cook for 5 minutes. Stir in a drop or two of vinegar and a pinch of brown sugar, then season with salt to taste.
Let the salsa cook a few minutes more, then set it aside.
Heat the 5 tablespoons of olive oil in a second pan over medium heat. Lay in the whole fish and fry it until the skin is crisp, about 7 minutes on each side.
Set a rack in a baking pan and move the fish onto it. Bake at 350°F (175°C) for about 15 minutes.
Let the fish cool, then salt it to taste and put it back in its frying pan. Fry over low heat for 3 minutes on each side, and warm the salsa while it cooks.
Spoon the warm salsa over the fish and serve.
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