Tipitapa Fish Topped with Salsa (Pescado a la Tipitapa)
Although the tipitapa recipe is a secret, this is the most common substitute to it.
1–2 tbsp virgin olive oil
½ ea. onion (vidalia onions are okay, purple or white onions are also acceptable), chopped
3 oz (85 g) tomato, sliced in rings
Vinegar
Brown sugar
Salt
Lemon
5 tbsp virgin olive oil
½–1 lb (225–450 g) whole fresh carp, fully cleaned and scaled
Salt
Heat the oil in a pan over medium heat. Add onions, and cook until translucent.
When the onion is translucent, add tomato slices. Cook for 5 minutes, then add a drop or two of vinegar and a pinch of brown sugar. Season to taste with salt. Let it cook for a few more minutes, and set to the side.
5 minutes
Heat the 5 tbsp oil in a pan over medium heat. Add the fish to the pan, and fry until the skin is crispy (approximately 7 minutes per side).
7 minutes
Place a rack in a baking pan. Transfer the fish to the rack, and bake about 15 minutes at 350°F (175°C).
15 minutes
Let the fish cool, then salt to taste and return to its pan. Fry again over low heat for 3 minutes each side while re-heating the salsa.
3 minutes
Add the salsa on top of the fish, and serve.