📝 About This Recipe
Transport your senses to the sun-drenched shores of Latin America with this quintessential Pescado Frito. This dish celebrates the delicate sweetness of flaky white fish, encased in a shatteringly crisp, seasoned golden crust that locks in every drop of moisture. Marinated in a vibrant blend of lime, garlic, and cumin, it’s a masterclass in balancing rustic textures with bright, tropical flavors.
🥗 Ingredients
The Fish
- 2 lbs White Fish Fillets (Snapper, Tilapia, or Cod; skin-on or off per preference)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 4 cloves Garlic (pressed or finely minced into a paste)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dredge & Frying
- 1 cup All-purpose Flour
- 1/4 cup Cornstarch (the secret for extra crunch)
- 1 teaspoon Sweet Paprika (for a beautiful golden color)
- 2 cups Vegetable Oil (or enough for shallow frying; use high-heat oil like canola or peanut)
For Garnish and Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 small Red Onion (thinly sliced into half-moons)
- 1 whole Lime Wedges (cut into 4-6 pieces)
👨🍳 Instructions
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1
Rinse the fish fillets under cold water and pat them extremely dry with paper towels. Moisture is the enemy of a crisp crust.
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2
If using large fillets, cut them into manageable 4-inch serving pieces. If using small whole fish, make three shallow diagonal slits on each side.
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3
In a small bowl, whisk together the lime juice, minced garlic, cumin, oregano, salt, and pepper to create the marinade.
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4
Place the fish in a shallow dish and rub the marinade all over, ensuring it enters any slits. Let it sit for 15-20 minutes at room temperature. Do not exceed 30 minutes or the acid will 'cook' the fish.
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5
In a wide, shallow bowl, whisk together the flour, cornstarch, and paprika until the color is uniform.
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6
Pour the oil into a heavy-bottomed skillet (cast iron is best) until it is about 1/2 inch deep. Heat over medium-high heat until it reaches 365°F (185°C).
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7
Take a piece of fish and dredge it thoroughly in the flour mixture, pressing down firmly so the coating adheres. Shake off any excess flour.
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8
Carefully lay the fish into the hot oil, laying it away from you to avoid splashes. Do not overcrowd the pan; fry in batches if necessary.
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9
Fry the first side for 4-5 minutes without moving it, until the edges look deeply golden and crisp.
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10
Carefully flip the fish using a slotted fish spatula. Fry the second side for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
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11
Transfer the fried fish to a wire rack set over a baking sheet. This allows air to circulate and prevents the bottom from getting soggy.
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12
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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13
Top with sliced red onions and fresh cilantro, and serve immediately with plenty of lime wedges.
💡 Chef's Tips
Always pat the fish dry before marinating and again lightly before dredging to ensure the coating sticks. Adding cornstarch to the flour dredge creates a much crispier, lighter crust than flour alone. Ensure your oil is hot enough (365°F) before adding fish; if the oil is too cool, the fish will absorb the fat and become greasy. Never stack fried fish on top of each other, as the steam will soften the crust—use a wire rack instead of paper towels for the best results. If using whole fish, ensure you clean the cavity thoroughly and score the skin to prevent curling during frying.
🍽️ Serving Suggestions
Serve alongside Arroz con Coco (coconut rice) for a classic Caribbean pairing. Pair with a side of Tostones (twice-fried green plantains) and a garlicky dipping sauce. A crisp, cold Mexican lager or a chilled Sauvignon Blanc cuts through the richness perfectly. Add a fresh Curtido (pickled cabbage slaw) to provide a crunchy, acidic contrast to the fried fish. Serve with a side of sliced avocado seasoned with sea salt and a drizzle of olive oil.