Dominican Style Fried Fish (Pescado Frito)

A dish that is not only enjoyed on the beaches of the Dominican Republic, but also in restaurants, and my personal favorite, at home! With Lent being observed, many take advantage of preparing fish and seafood dishes, making this typical Dominican dish of fried fish with tostones a must-have on your spring-summer menu.

Receta de Pescado Frito dominicano en español.

Preparing a delicious fried fish at home is much easier than you think. Follow my recipe for success. 

The ideal side dishes for this fish are fried green plantains, salad, and of course white rice for rice lovers!

This mini oregano and hibiscus flower arrangement is a creation of my daughter Topaz. I love the romantic touch, and the aroma it adds to the dinner table without it competing with the aroma of the food.

When selecting fresh fish at the market, look for clear (transparent) eyes, without wrinkles, and they should not be sunken or dry. My favorites for this dish are kingfish (carite) and grouper (mero). 

Oregano and garlic are the main ingredients in Dominican seasoning. Together, they add a rich flavor to the dish without making it too spicy or overpowering.  

Coating fish with a mixture of flour and cornstarch before frying adds a unique and enhanced flavor compared to using only flour. Season the flour with salt and, if desired, a small amount of complete seasoning from the Badia brand or adobo for an extra kick.

Fried Fish Dominican Style (Pescado Frito) 

Ingredients:

6 slices fish of your choice or (2 whole fish)
1 teaspoon ground oregano
4 cloves of mashed garlic
Salt and pepper to taste
½ cup all-purpose flour
½ cup cornstarch


Instructions: 

1. For Fish slices: Clean and wash the fish with cold water. Drain the fish slices well before seasoning with oregano, garlic paste, and a little salt and pepper; Let it marinate in a covered container for 20 minutes.

For whole fried fish: Clean and wash the fish with cold water, drain well, and then make diagonal cuts on both sides of the fish meat, season it with oregano, garlic paste, and a little salt and pepper. Place it in a container and let it rest for at least 1 hour, covered. Seasoned fish can be left overnight in the fridge.

2. Mix flour and cornstarch and add a pinch of salt. Place the flour mixture in a large shallow dish.

3. Lightly coat each slice of fish dish with the flour, shake off excess flour, and deep-fry until the fish is golden brown on both sides.

4. Serve with wedges of lemon, tostones (fried green plantains), green salad, and white rice. You can also go Boca Chica Style and serve your fish with Dominican yaniqueques instead of rice and tostones. Bon appetite!

Notes: For a fried fish that is golden brown and not greasy, deep-fry in abundant oil, and fry no more than one or two at a time. The Spanish mackerel, the snapper, or the grouper are commonly used for this dish.

 If you liked this recipe, you may also be interested in:

Pescado con Coco (Fish Cooked in Coconut Milk)

Guandules Rice (Rice with Pigeon Peas)

Shrimp Asopao (Shrimp Rice Stew/Pottage)

Have a blessed day :)

Jesus looked at them and said, “With man this is impossible, but with God all things are possible.” - Matthew 19:26

Cameo Chocolate Cupcakes and How to Use Silicon Mold

En Español

Before I move on to the chocolate cupcakes, cameo mold and the videos, I would like to thank YOU for the wonderful compliments in comments and emails that I receive on daily basis, I do read them all! Thank you for reading, choosing and sharing Mari's Cakes content!

A few things I love...
I love the color blue, I love chocolate, I love cameos and now, I love this cameo silicone mold that I used to make these adorable cameos ideal for beautifully decorating cakes, cookies, and cupcakes. These cupcake toppers are a true beauty and I LOVE them. If I were to pick a blog post that identifies my personality, this is surely the one I'll pick.

For the Cameos Cupcake Toppers you'll need: 

• Baby blue and white fondant. I used this one. 
• This recipe Royal Icing recipe for the bead border around the cameos and also could be used for gluing them to the fondant topper. 
• My favorite Chocolate Cupcakes recipe. 

Check out these other beauties, they make great cupcakes for a wedding. By the way if you live in Dominican Republic, and are interested in ordering these cupcakes send me an email.

In How-To Fondant Cover Cupcakes, I show a step by step and also share a video on how I cover cupcakes with fondant to decorate like these below.

Step by step video on this cameos toppers.

How to use a small cameo silicon mold.

Have a blessed week!

Post by Mari's Cakes.

Trust in the LORD with all your heart and lean not on your own understanding; in all your ways acknowledge him, and he will make your paths straight.- Proverbs 3:5-6

Pink Pecan Russian Teacakes

En Español

These pink pecan Russian Teacakes are as irresistibly delicious as they are cute. They have a nice pink color, and a mixed flavor of cinnamon and pecan that will enchant you! This is one of many versions created by my daughter. For that special sweet gift or any theme party in pink this is a great choice dessert. My youngest daughter, Topaz, has created two varieties for the past Valentine’s Day, these pink pecan and the red velvet Mexican wedding cookies that I shared here.

See step by step of the original cookies here: Mexican wedding cookies.

Red Velvet Mexican Wedding Cookies

En Español

Polvorones, Russian teacakes or Mexican wedding cookies as I have known them for years and shared a while back in this blog here, remain a favorite cookie at home. My daughters and I have several versions of this recipe and the one I share today has the flavor and the color of the classic Red Velvet dessert.

How to Divide 3 eggs in a Cake Recipe

En Español

Sometimes you find recipes that requires an odd number of eggs for a large cake or 24 cupcakes. What happens when you only want to do half the amount of cake, and you have to divide the eggs? You problably wonder ... How I can divide three eggs?

You can lightly beat three eggs, and then divide, but then what can you do with leftover egg if you are not baking anything else, nor want to fry it? :) 

The best way to divide 3 eggs for a cake is to use 1 whole egg and 1 egg yolk.

How about you, how do you divide the eggs in a recipe that calls for an odd number?

Have a happy weekend!

Post by Mari's Cakes.

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Baseball Cupcakes

En Español

I created this baseball cupcake for all you baseball fans! This month not everything should be red, pink, and with bows, boys also would love something made out with them in mind too!

A few months ago I made some baseball cupcake toppers in fondant, and since then I had these in my mind ... ball shaped frosting. I almost never get chance to do things like these because at home girls are majority, with only one king, my husband, and he is not a sports fan.

Just like my dad, who was a baseball fanatic, my brother is one too. I dedicate this post to him and also want to let him know that we love him very much!

 My brother and my dad. 

The white frosting is Italian meringue, and the red lines are made with royal icing. 

The plain round tips like #00 and #1 can get blocked with the smallest grain of icing sugar. To avoid this I place the royal icing in a new nylon stocking first, knot it to seal it, and then place it in the pastry bag. This helps out a lot when you need to make thin borders and lines.

What you need to make these baseball cupcakes: 

• Cupcakes of your choice find a list of my cupcake recipes here: Cupcakes.
• White frosting of your choice. I used Italian meringue. 
• Red royal icing  if you use Italian meringue with out butter, and red buttercream if you use white whip cream or buttercream.
• Big round plain tip to form the ball
• Small #1 round plain tip for the red lines 
• Pastry bag
• Blue cupcake cups
• 
  

Post by Mari's Cakes.

"No one will be able to stand against you all the days of your life. As I was with Moses, so I will be with you; I will never leave you nor forsake you." - Joshua 1:5 

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Hot Eggnog Made with Duck Eggs

On our menu today, we have a special country eggnog called "ponche de huevo," meant to be enjoyed warm in the morning. What makes this drink so unique is that this time I made it with duck eggs! Just one cup of this delicious beverage for breakfast provides you with the necessary nutrients and energy to last until noon. If you don't have duck eggs, you can still make this breakfast eggnog with regular eggs.

En Español

Duck eggs are packed with omega-3 fatty acids, which are excellent for promoting healthy skin and brain function. They also have alkaline properties, making them an ideal food for cancer patients, as cancer cells cannot thrive in an alkaline environment. In addition, many people who have allergies to chicken eggs can safely consume duck eggs without any adverse reactions. Another great feature of duck eggs is their size - they are larger than chicken eggs and contain more albumen, which is perfect for baking. The result is richer, fluffier cakes and pastries that are sure to impress.

Interestingly, I was not aware of these benefits when I first raised ducks and left many eggs in the nest to reproduce. You can even see a photo I shared of our duck Kiwi's nest made with dried plantain leaves in the post found here. Now, I am considering raising ducks again and using their eggs to bake delicious cakes and see for myself if there is a difference.

This vintage recipe holds a special place in the hearts of many Dominicans, since many remember their grandmothers and moms preparing it in the early hours of the morning. I can vividly imagine our great-grandmothers, grandmothers, and mothers bustling around their country kitchens, creating this delightful drink. Those were the days of simple beauty, where breakfasts were hearty and nourishing. Unfortunately, in today's world, very few households continue to prepare this traditional beverage. Perhaps it is due to the difficulty of finding duck eggs in local stores, or maybe people believe it is a complicated recipe. However, I assure you that it is neither complex nor time-consuming to prepare. This ponche has a taste reminiscent of "café con leche," but with a slightly thicker consistency. Serve it alongside fresh bread for dipping, and you will experience pure bliss.

What truly captivates me about this ponche is the flood of memories it brings back. It transports me to my childhood, to my mother's cozy kitchen in New York's lower east side. While I never had the chance to taste my grandmothers' ponches, I fondly remember my dear mother's and my aunt Nydia's versions. I can still picture my aunt skillfully using a "molinillo" to beat the egg whites. These memories are treasures that I hold dear, and they are intertwined with this cherished recipe. Additionally, I hope that by sharing this recipe, it will evoke fond memories for you as well. I would love for you to share your own childhood memories of this or a similar recipe, along with any variations you may have. 

Many grandmothers used a "molinillo," a vintage kitchen utensil similar to a whisk, to beat and mix the ingredients. If you are interested in owning one, you can find it here: Molinillo Dominicano.

Beat egg whites to very soft peaks like a soft foamy consistency.