Fish Frita Recipe

Combine the white vinegar, water, sugar, and salt in a small bowl and stir until sugar and salt dissolve.

Add the thinly sliced red onion to the liquid, press down so it is submerged, and let sit at room temperature for at least 20 minutes (can be made up to 24 hours ahead; refrigerate).

In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), lime juice, adobo or hot sauce, minced garlic, salt, and black pepper until smooth.

Taste and adjust seasoning: add more lime for brightness or extra hot sauce for heat. Cover and refrigerate until assembly.

Prepare the fish

Pat the fish dry with paper towels, then cut into 1-inch pieces. Transfer to a food processor and pulse 6–8 times until roughly minced but not a paste — you want some texture (or mince finely by hand).

Place the minced fish in a bowl and add minced garlic, finely chopped onion, parsley, cilantro, lime zest, ground cumin, smoked paprika, salt, and black pepper. Mix gently to combine.

Add the egg and panko breadcrumbs. Mix until the mixture holds together when pressed; if too wet, add up to 2 tablespoons more panko. Refrigerate the mixture 15–20 minutes to firm up (this helps with shaping).

Divide the mixture into four equal portions (for 2 buns split between 2 patties each, or make 4 single patties). Shape into compact rounds about 3–3.5 inches in diameter and 3/4 inch thick. Lightly dust both sides with the all-purpose flour.

Heat a large skillet over medium heat. Add the vegetable oil and let it warm until shimmering but not smoking (about 1–2 minutes).

Carefully place the patties in the skillet (do not overcrowd; do in two batches if needed). Fry 3–4 minutes per side, pressing lightly with a spatula once to ensure even contact, until golden brown and an internal temperature of 145°F (63°C) is reached and the patties are cooked through.

Transfer cooked patties to a wire rack or paper towel-lined plate to drain briefly. Keep warm in a low oven (200°F / 95°C) if finishing batches.

Toast the split buns or bolillo rolls until lightly browned.

Spread about 1 tablespoon of the Frita sauce on the bottom half of each bun. Top with a handful of shredded iceberg lettuce.

Place one or two warm fish patties on top of the lettuce (depending on size). Spoon a generous tablespoon of pickled red onions over the patties.

Add another drizzle of Frita sauce on the top bun, close the sandwich, and press gently. Serve immediately with lime wedges and hot sauce on the side.

Suggested pairings from the menu: Pisco – Hibiscus Lemonade, Shaken Daiquiri, Frita Colada, Passionfruit Batido, Fresh Lime Batido, Short's Soft Parade (beer), or Fresh Squeezed Lemonade.