Battered Fish Fillet in Red Chile Sauce

Steps

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1. 1
   Place the tomatoes, Perón chile, a chunk of onion, serrano chiles, and garlic on a comal (griddle) to roast for the sauce base.
   ▶ ≈0:07
2. 2
   Season the tilapia fillets with salt and black pepper, mixing well to coat evenly.
   ▶ ≈0:39
3. 3
   Dredge each seasoned fillet in flour until well coated.
   ▶ ≈0:53
4. 4
   Remove the roasted vegetables from the comal and set aside.
   ▶ ≈1:07
5. 5
   Separate the whites and yolks of the 8 eggs; whip the whites first with a little salt.
   ▶ ≈1:13
6. 6
   Once the whites are whipped, add the yolks and continue whisking until well combined and fluffy.
   ▶ ≈1:29
7. 7
   Dip the flour-coated fillets into the whipped egg batter, then fry in a hot pan until golden on one side.
   ▶ ≈1:43
8. 8
   Flip the fillets and fry until both sides are golden and crisp, then remove and set aside.
   ▶ ≈2:09
9. 9
   Heat oil in another pot; meanwhile blend the roasted tomatoes, onion, garlic, serrano chiles, and Perón chile (keeping the seeds, just removing the stem) with a little water and salt to make the sauce.
   ▶ ≈2:31
10. 10
    In the hot oil, first sauté a bit of onion to build extra flavor.
    ▶ ≈3:11
11. 11
    Pour in the blended sauce and bring it to a boil, letting the flavors meld.
    ▶ ≈3:23
12. 12
    Add the fried fish fillets into the boiling sauce, letting them simmer briefly to soak up the flavor — but don't leave them too long or they will fall apart — then remove promptly.
    ▶ ≈3:41
13. 13
    Serve the sauced fish fillets plated with white rice, and enjoy with tortillas on the side.
    ▶ ≈4:30