Easy Recipe for Fried Fish - Try Bolivian Tawa-Tawa Today

Welcome to a delightful culinary journey to the heart of Bolivia, where we're about to uncover a hidden gem: Tawa-Tawa! While you might be searching for an easy recipe for fried fish, today we're diving into a different kind of fried delight that shares the same crispy, golden appeal – the incredible Bolivian Tawa-Tawa. These sweet, fried dough pastries are a staple in Bolivian households, often enjoyed for breakfast, a snack, or even dessert. They’re simple, incredibly satisfying, and with our expert guidance, you’ll discover the best way to fry these irresistible treats right in your own kitchen. Forget complicated dishes; this fried fish recipe (in spirit, for its frying technique!) is all about bringing authentic, comforting flavors to your table with ease. Get ready to master the art of the skillet fried Tawa-Tawa and impress everyone with this flavorful culinary journey!

Ingredients

• 2 ½ cups all-purpose flour, plus more for dusting
• ½ cup warm water
• ½ cup warm milk
• 1 teaspoon active dry yeast
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 1 large egg, lightly beaten
• 4-5 cups vegetable oil or canola oil, for frying (Notes: For the best recipe for fried anything, a neutral oil with a high smoke point is key. Vegetable, canola, or sunflower oil are excellent choices for achieving that perfect crisp without imparting unwanted flavors.)
• Optional: Honey or a simple syrup for drizzling, powdered sugar for dusting, or a sprinkle of cinnamon sugar.

Directions

1. Prepare the Dough – The Heart of Your Tawa-Tawa
   1. In a large mixing bowl, combine the warm water, warm milk, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy. This tells you your yeast is active and ready to work its magic!
   2. Add the granulated sugar, salt, softened butter, and the lightly beaten egg to the yeast mixture. Mix well until everything is combined.
   3. Gradually add the flour, about a cup at a time, mixing until a shaggy dough forms.
   4. Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes. This is crucial for developing the gluten, which gives Tawa-Tawa its wonderful chewiness and structure. Your goal is a smooth, elastic dough that springs back when gently poked. It should be soft but not overly sticky. If it’s too sticky, add a tiny bit more flour; if it’s too dry, a few drops of water can help.
2. Rest and Roll – Patience is a Virtue
   1. Lightly grease a clean bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This resting period allows the yeast to work, creating air pockets for a light and airy texture.
   2. Once risen, gently punch down the dough to release the air.
   3. On a lightly floured surface, divide the dough into small, equal-sized pieces (about 1-inch balls).
   4. Using a rolling pin, roll each dough ball into a very thin, round or oval shape, about 4-5 inches in diameter. The thinner you roll them, the crispier your Tawa-Tawas will be! Aim for almost translucent, but be careful not to tear the dough.
3. Frying – Achieving Golden Perfection
   1. In a large, heavy-bottomed pan or cast-iron skillet (perfect for cast iron pan frying!), pour 4-5 cups of vegetable oil. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, you can test the oil by dropping a small piece of dough into it; it should sizzle immediately and float to the top, turning golden in about 30 seconds.
   2. This is the best way to fry them to perfection.
   3. Carefully place 2-3 rolled dough pieces into the hot oil, ensuring not to overcrowd the pan. Overcrowding will drop the oil temperature and lead to soggy Tawa-Tawas.
   4. Fry for 1-2 minutes per side, or until they are puffed up, beautifully golden brown, and crispy.
   5. Using tongs or a slotted spoon, remove the fried Tawa-Tawas from the oil and place them on a plate lined with paper towels to drain any excess oil.
   6. Repeat with the remaining dough, making sure the oil temperature stays consistent between batches.
   7. Serve warm with your favorite toppings like honey, powdered sugar, or a sprinkle of cinnamon sugar. Enjoy your homemade pan fried Bolivian delight!