Pescado Frito con Patacones y Ensalada
A quintessential Panamanian coastal dish featuring whole fried fish, crispy plantain fritters (patacones), and a refreshing side salad. It's a simple yet incredibly satisfying meal that highlights fresh seafood.
🧂 Ingredients
- 2 kg Whole fish(e.g., snapper, corvina, cleaned and scaled)
- 4 large Green plantains
- 1 cup All-purpose flour(for dredging fish)
- 1 tsp Garlic powder
- 2 tsp Salt(divided)
- 1 tsp Black pepper(divided)
- 4 cups Vegetable oil(for frying)
- 2 medium Lime(1 for marinade, 1 for serving)
- 1 head Lettuce(chopped)
- 2 medium Tomato(chopped)
- 0.5 medium Red onion(thinly sliced)
- 0.25 cup Cilantro(chopped, for salad and garnish)
- 0.5 cup Mayonnaise(for sauce (optional))
- 2 cloves Garlic(minced, for sauce (optional))
👨🍳 Instructions
- 1
Marinate the cleaned fish with the juice of 1 lime, 1 tsp salt, and 0.5 tsp black pepper for at least 15 minutes.
- 2
Prepare the patacones: Peel the green plantains and cut them into 1.5-inch thick rounds. Fry these rounds in hot vegetable oil (about 350°F/175°C) for 2-3 minutes until lightly golden. Remove and drain.
- 3
Place each fried plantain round on a flat surface and smash them with a heavy object (like the bottom of a glass or a small pot) until they are about 1/4 inch thick. Season with a pinch of salt.
- 4
Reheat the oil to 375°F/190°C. Fry the smashed plantains again until golden brown and crispy. Remove and drain on paper towels. Keep warm.
- 5
Prepare the salad: In a bowl, combine chopped lettuce, tomatoes, sliced red onion, and chopped cilantro. Dress with a simple vinaigrette or just a squeeze of lime and salt.
- 6
Optional sauce: Whisk together mayonnaise, minced garlic, a pinch of salt, and pepper. Add a squeeze of lime juice.
- 7
Dredge the marinated fish in a mixture of flour, garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Ensure the fish is evenly coated.
- 8
Carefully place the floured fish into the hot oil (ensure there's enough oil to submerge most of the fish, or fry in batches if necessary). Fry for about 8-12 minutes per side, depending on the size of the fish, until golden brown and cooked through. The flesh should flake easily.
- 9
Remove the fried fish from the oil and drain on paper towels. Garnish with fresh cilantro and lime wedges.
- 10
Serve the whole fried fish immediately with the crispy patacones and the fresh salad. Offer the optional garlic-lime sauce on the side.
💡 Pro Tips
- ✓Ensure the fish is completely dry before dredging to help the flour adhere.
- ✓Use a deep fryer or a heavy-bottomed pot for frying to maintain oil temperature.
- ✓Don't overcrowd the pot when frying fish or patacones; fry in batches if needed.
- ✓The double-frying method for patacones ensures maximum crispiness.
🔄 Variations
- Serve with a side of coconut rice instead of salad.
- Stuff the fish with herbs and lime slices before frying for added flavor.
- Use shrimp or other seafood instead of fish for a variation.