Pescado Frito Recipe

Season fish

Pat fish fillets dry with paper towels. Rub both sides with 1.5 tsp sea salt, 1 tsp black pepper, 0.5 tsp garlic powder, 0.25 tsp ground cumin and 2 tbsp lime juice. Let rest 10 minutes to absorb flavor.

Prepare dredge

In a shallow dish combine 3/4 cup all-purpose flour and 1/4 cup finely ground cornmeal or masa harina (if using). Mix so coating is even.

Fry fish

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and a small pinch of flour sizzles on contact (about 350°F / 175°C). Dredge each fillet in the flour mixture, shaking off excess. Add fillets to skillet in a single layer (do not overcrowd). Fry 3–4 minutes per side for 1/2-inch fillets (longer for thicker fillets) until golden brown and cooked through (internal temp 145°F / 63°C) and crust is crisp. Transfer to a paper towel–lined plate and keep warm.

Rinse 1 cup long-grain rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat, add the drained rice and stir 1 minute to coat. Add 2 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

In a small saucepan or skillet heat 1 tsp olive oil over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1 minced garlic clove and 1/4 tsp ground cumin; sauté 30 seconds until fragrant. Add 1 cup drained canned black beans, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until heated through, 3–4 minutes. For a slightly creamier texture, mash about 1/3 of the beans with the back of a spoon while heating.

In a bowl combine 1 cup diced tomato, 1/4 cup thinly sliced red onion, 2 cups romaine or mixed greens and 2 tbsp chopped cilantro. Toss with 1 tbsp lime juice, 1 tsp olive oil and 1/4 tsp salt just before serving so greens stay crisp.

Make masa dough

In a bowl combine 1 cup masa harina and 1/4 tsp salt. Gradually add about 0.7 cup warm water, mixing with your hand until a soft, smooth dough forms that holds together and is not sticky. If too dry, add 1–2 tsp more water; if too wet, add a bit more masa.

Form and cook tortillas

Divide dough into 8 equal portions and roll each into a ball. Use a tortilla press or place between two sheets of plastic and press with a heavy skillet to make 5–6 inch discs about 1/8 inch thick. Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each tortilla 45–60 seconds per side until slightly puffed and golden spots appear, flipping once. Keep tortillas warm wrapped in a towel.

Plate each portion with a fried fish fillet, a scoop of rice (about 1/2 cup), 1/4–1/2 cup warmed black beans, a portion of the salad and two handmade corn tortillas. Garnish with lime wedges and serve hot with salsa or hot sauce as desired.