Pescado Frito (Venezuelan Fried Fish)

🧂 Ingredients

• 4 (about 1 lb each) Whole fish (e.g., snapper, tilapia, sea bass), cleaned and scaled(Ensure fish is very fresh. Ask your fishmonger to clean and scale them.)
• 2 Limes(1 for juice, 1 for serving.)
• 4-6 Garlic cloves(Adjust to your preference.)
• Generous amount Salt(Kosher or sea salt recommended.)
• To taste Black pepper(Freshly ground preferred.)
• 4-6 cups Vegetable oil or other high-smoke-point oil(For deep frying. Amount depends on the size of your pot.)

👨‍🍳 Instructions

1. 1

   Prepare the fish: Rinse the cleaned fish inside and out and pat them thoroughly dry with paper towels. This is crucial for crispy skin and to prevent oil splatter. Make 2-3 deep diagonal scores on each side of each fish, cutting down to the bone. This helps the fish cook evenly and allows seasoning to penetrate.

   ⏱️ 5 minutes
2. 2

   Make the garlic paste: Mince the garlic cloves very finely or pound them into a paste using a mortar and pestle. In a small bowl, mix the minced garlic with the juice of 1 lime, a generous amount of salt, and freshly ground black pepper. Stir to combine into a rough paste.

   ⏱️ 5 minutes
3. 3

   Season the fish: Rub the garlic-lime paste all over the fish, making sure to get it into the scores and the cavity. Let the fish sit at room temperature for about 10-15 minutes while you prepare the oil.

   ⏱️ 10-15 minutes (marinating time)
4. 4

   Heat the oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven until it's about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small piece of bread dropped into the oil should sizzle vigorously and turn golden brown in about 30 seconds.

   ⏱️ 10 minutes (heating time)
5. 5

   Fry the fish: Carefully lower one or two fish into the hot oil, ensuring not to overcrowd the pot. Fry for about 7-10 minutes per side, or until the fish is golden brown, crispy, and cooked through. The flesh should flake easily with a fork. Adjust heat as needed to maintain oil temperature. If the fish is browning too quickly, reduce the heat slightly. If it's not browning, increase the heat.

   ⏱️ 15-20 minutes (total frying time, depending on fish size and number fried at once)
6. 6

   Drain and serve: Using tongs or a spider strainer, carefully remove the fish from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Avoid placing them directly on paper towels, as this can make the skin soggy. Serve immediately with lime wedges.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Use the freshest fish possible for the best flavor and texture.
• ✓Ensure the oil is at the correct temperature before frying; too cool and the fish will be greasy, too hot and it will burn before cooking through.
• ✓Patting the fish completely dry is essential for achieving crispy skin and preventing dangerous oil splatters.
• ✓Don't overcrowd the pot when frying; cook in batches if necessary.

🔄 Variations

• Add thinly sliced onions or bell peppers to the oil during the last few minutes of frying for added flavor.
• Serve with a side of 'ají dulce' (sweet chili sauce) or a simple salsa criolla.
• For a spicier kick, add a pinch of cayenne pepper to the garlic-lime paste.

🥗 Nutrition

Per serving