Pescado Frito con Plátanos Maduros
Fried Fish with Ripe Plantains
A classic and beloved dish in Equatorial Guinea, Pescado Frito con Plátanos Maduros features perfectly fried fish, crispy on the outside and tender within, served alongside sweet, caramelized ripe plantains. This combination offers a delightful balance of savory and sweet flavors.
🧂 Ingredients
- 2 medium Whole fish(e.g., sea bream, snapper, cleaned and scaled)
- 3 large Ripe plantains(peeled and sliced lengthwise about 1/2-inch thick)
- 0.5 cup All-purpose flour(for dredging fish)
- Vegetable oil(for frying (about 3-4 cups))
- 1 Lemon(juiced, for fish marinade and serving)
- 1 tsp Garlic powder(for fish seasoning)
- 0.5 tsp Black pepper(for fish seasoning)
- Salt(to taste, for fish and plantains)
- 0.5 Onion(thinly sliced, for serving (optional))
- 2 tbsp Fresh parsley(chopped, for garnish (optional))
👨🍳 Instructions
- 1
Score the cleaned fish on both sides with a few diagonal cuts. Marinate the fish with lemon juice, garlic powder, black pepper, and salt. Let it sit for at least 15 minutes.
💡 Tip: Scoring the fish helps the marinade penetrate and ensures even cooking. - 2
While the fish marinates, prepare the plantains. Heat about 2 inches of vegetable oil in a large, deep skillet or pot over medium-high heat until shimmering (around 350°F or 175°C).
💡 Tip: The oil should be hot enough to sizzle when a plantain slice is added. - 3
Carefully add the sliced ripe plantains to the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, until golden brown and caramelized. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
💡 Tip: Fry in batches to maintain oil temperature and achieve even browning. - 4
While the plantains are frying, place the all-purpose flour in a shallow dish. Dredge the marinated fish in the flour, shaking off any excess.
💡 Tip: A light coating of flour helps create a crispy exterior. - 5
Carefully place the floured fish into the hot oil (you may need to do this in batches). Fry for about 5-7 minutes per side, depending on the thickness of the fish, until golden brown and cooked through. The flesh should flake easily with a fork.
💡 Tip: Ensure the fish is cooked through by checking the thickest part. - 6
Remove the fried fish from the oil and drain on paper towels. Season with a little more salt if desired.
💡 Tip: Draining excess oil is crucial for a non-greasy result. - 7
Serve the Pescado Frito immediately with the Plátanos Maduros. Garnish with fresh parsley and optional sliced onions, and serve with extra lemon wedges.
💡 Tip: This dish is best enjoyed fresh.
💡 Pro Tips
- ✓Use ripe plantains for the best sweetness and caramelization.
- ✓Ensure the oil is at the correct temperature for both the plantains and the fish to achieve optimal crispiness.
- ✓If you don't have whole fish, fish fillets can also be used, adjusting the frying time accordingly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a side of shredded salad or a simple tomato and onion salsa.
- For a different flavor profile, marinate the fish with a blend of local spices.
- Some may prefer to serve with fried green plantains (tostones) instead of ripe ones.