Pescado Frito Dominicano
A classic Dominican coastal dish, this Pescado Frito features a whole fish, typically snapper or grouper, seasoned generously and fried to a crispy golden perfection. It's often served with tostones (twice-fried plantains) and a simple salad, embodying the fresh flavors of the Caribbean.
🧂 Ingredients
- 2 medium Whole fish (snapper, grouper, or similar)(cleaned, scaled, and with a few diagonal cuts on each side)
- 1 large Lime(juiced)
- 4 cloves Garlic(minced)
- 1 tsp Oregano(dried)
- 1 tsp Cumin(ground)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup Cornstarch(or all-purpose flour)
- 3 cups Vegetable oil(for frying)
👨🍳 Instructions
- 1
Rinse the fish inside and out and pat them completely dry with paper towels. Make diagonal cuts on both sides of each fish.
- 2
In a small bowl, combine lime juice, minced garlic, oregano, cumin, salt, and pepper. Rub this mixture all over the fish, ensuring it gets into the cuts. Let marinate for at least 30 minutes, or up to an hour in the refrigerator.
- 3
Place the cornstarch (or flour) on a plate. Dredge each marinated fish in the cornstarch, coating both sides and ensuring it gets into the cuts. Shake off any excess.
- 4
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering (about 350°F or 175°C).
- 5
Carefully place one or two fish into the hot oil, being careful not to overcrowd the pan. Fry for about 6-8 minutes per side, until golden brown and crispy, and the fish is cooked through. Adjust heat as needed to maintain a consistent frying temperature.
- 6
Remove the fried fish from the oil and place on a wire rack set over paper towels to drain any excess oil. Repeat with the remaining fish.
- 7
Serve immediately with tostones, a side salad, or your favorite Dominican accompaniments.
💡 Pro Tips
- ✓Ensure the fish is thoroughly dried before seasoning and dredging to achieve a crispy skin.
- ✓Don't overcrowd the pan when frying; fry in batches if necessary.
- ✓Use a thermometer to ensure the oil is at the correct temperature for optimal frying.
🔄 Variations
- Serve with a side of 'mofongo' or 'tostones'.
- A squeeze of fresh lime juice over the fish just before serving adds extra brightness.