Pescado Frito con Tajadas
Pescado Frito, or fried fish, is a beloved dish in Honduras and Central America. It features fresh white fish, seasoned to perfection and fried until golden and crispy, typically served with tajadas (fried green plantain chips).
🧂 Ingredients
- 2 1.5 lb each Whole fish(such as snapper or tilapia, cleaned)
- 3 tablespoons Lime juice
- 3 cloves Garlic(minced)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1.5 teaspoons Salt(or to taste)
- 0.5 teaspoon Black pepper(or to taste)
- 1 cup All-purpose flour(for dredging)
- sufficient quantity for frying Vegetable oil
- 3 large Green plantains(for tajadas)
👨🍳 Instructions
- 1
Make 3 diagonal cuts on the flesh of each fish. In a bowl, combine lime juice, minced garlic, cumin, paprika, salt, and pepper. Marinate the fish in this mixture for at least 15 minutes, or up to 30 minutes in the refrigerator.
- 2
While the fish is marinating, prepare the tajadas. Peel the green plantains and slice them thinly (about 1/8 inch thick). You can use a mandoline for uniform slices.
- 3
Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
- 4
Dredge each marinated fish in flour, ensuring it's evenly coated. Shake off any excess flour.
- 5
Carefully place the floured fish into the hot oil. Fry for about 5-7 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan; fry in batches if necessary.
- 6
While the fish is frying, fry the plantain slices in batches until golden and crispy. Remove from oil and drain on paper towels. Season lightly with salt.
- 7
Remove the fried fish from the oil and drain on paper towels. Serve immediately with the fresh tajadas, pickled red cabbage, pickled onions, and lime wedges.
💡 Pro Tips
- ✓Using fresh fish is crucial for the best flavor and texture.
- ✓Ensure the oil is at the correct temperature for crispy, not greasy, fish.
- ✓A light dusting of flour is preferred over a heavy batter for authentic Pescado Frito.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes marinate the fish overnight for deeper flavor.
- Serve with other traditional sides like coconut rice or a fresh salad.