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Pargo Frito con Ensalada Ranchera
Whole fried red snapper, crispy on the outside and flaky within, served with a vibrant and fresh 'ranchera' salad, a popular coastal dish.
🧂 Ingrédients
- 2 1.5 lb each Whole red snapper(cleaned and scaled)
- 1 cup All-purpose flour(for dredging)
- to taste Salt
- to taste Black pepper
- 4 cups Vegetable oil(for frying)
- 3 medium Tomatoes(diced)
- 1 small Red onion(finely chopped)
- 1/2 cup Cilantro(chopped)
- 1 medium Bell pepper(finely chopped (any color))
- 3 tbsp Lime juice
- 2 tbsp Olive oil
- 1 tbsp White vinegar
👨🍳 Instructions
- 1
Pat the cleaned red snappers dry with paper towels. Make a few shallow diagonal slits on both sides of each fish.
💡 Conseils de pro: Drying the fish is crucial for crispy skin. - 2
In a shallow dish, combine flour with salt and pepper. Dredge each fish thoroughly in the seasoned flour, shaking off any excess.
💡 Conseils de pro: Ensure the fish is evenly coated. - 3
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). Carefully place one fish at a time into the hot oil. Fry for about 8-10 minutes per side, or until golden brown and cooked through. Adjust heat as needed to maintain oil temperature.
⏱️ 16-20 minutes💡 Conseils de pro: Do not overcrowd the pan; fry fish in batches if necessary. - 4
While the fish is frying, prepare the ensalada ranchera: In a medium bowl, combine diced tomatoes, chopped red onion, chopped cilantro, and chopped bell pepper. In a small bowl, whisk together lime juice, olive oil, and white vinegar. Pour the dressing over the salad and toss gently to combine. Season with salt and pepper.
💡 Conseils de pro: Let the salad sit for a few minutes for flavors to meld. - 5
Once cooked, carefully remove the fish from the oil and place on a wire rack set over paper towels to drain excess oil. Serve immediately with the ensalada ranchera on the side. Garnish with extra cilantro and lime wedges.
💡 Conseils de pro: Serve with tostones (fried plantains) or white rice.
💡 Conseils de pro
- ✓Ensure the oil is hot enough before adding the fish for a crispy exterior.
- ✓The slits in the fish help it cook evenly and allow the seasoning to penetrate.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Marinate the fish in lime juice and garlic for 30 minutes before dredging.
- Add avocado to the ensalada ranchera for extra creaminess.