Cazón Frito (Fried Baby Shark)

🧂 Ingredients

• 500g Baby shark fillets (or firm white fish like snapper or cod)
• 2 Lime
• 4-6 cloves Garlic
• 1.5 cups All-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 3-4 cups Vegetable oil (or other high smoke point oil)

👨‍🍳 Instructions

1. 1

   Prepare the marinade: In a medium bowl, combine the fresh lime juice and minced garlic. Add the fish pieces and toss gently to ensure they are evenly coated. Let the fish marinate at room temperature for at least 15-20 minutes.

   ⏱️ 20 minutes
2. 2

   Prepare the flour coating: In a shallow dish or plate, whisk together the flour, salt, and black pepper. This mixture will be used to coat the marinated fish.

   ⏱️ 5 minutes
3. 3

   Heat the oil: Pour the vegetable oil into a deep skillet or pot to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches approximately 180°C (350°F). You can test if the oil is hot enough by dropping a small pinch of flour into it; it should sizzle immediately.

   ⏱️ 5-10 minutes
4. 4

   Coat the fish: Working in batches to avoid overcrowding the pan, remove the fish pieces from the marinade, letting excess liquid drip off. Dredge each piece generously in the seasoned flour, ensuring it is fully coated. Shake off any excess flour.

   ⏱️ 5 minutes
5. 5

   Fry the fish: Carefully place the floured fish pieces into the hot oil. Fry for 3-5 minutes per side, or until the coating is golden brown and crispy, and the fish is cooked through and flakes easily with a fork. Do not overcrowd the pan; fry in batches if necessary.

   ⏱️ 10-15 minutes
6. 6

   Drain and serve: Using a slotted spoon or spider strainer, remove the fried fish from the oil and place it on a wire rack set over a baking sheet or on paper towels to drain excess oil. Serve hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For an extra crispy coating, you can double-coat the fish: dredge in flour, dip briefly in water or beaten egg, then dredge in flour again.
• ✓Ensure the oil is at the correct temperature before frying; too cool and the fish will be greasy, too hot and the coating will burn before the fish is cooked.
• ✓This dish is traditionally served with a side of white rice, a simple salad, or warm arepas.
• ✓Adjust the amount of garlic to your preference; some enjoy a stronger garlic flavor.

🔄 Variations

• Add a pinch of cumin or paprika to the flour for extra flavor.
• Serve with a squeeze of fresh lime juice just before eating.
• Incorporate finely chopped cilantro into the flour mixture for a fresh herbaceous note.

🥗 Nutrition

Per serving