Pescado Frito Recipe
Make Pescado Frito Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish and Marinade
Coating
Frying and Serving
Method
Fish and Marinade
- 1
Prepare and score
Rinse the whole fish inside and out under cold water and pat dry thoroughly with paper towels. Make 3–4 diagonal cuts (about 1/2 inch deep) on each side of the fish to allow the marinade to penetrate.
- 2
Marinate
In a small bowl combine kosher salt (2 tsp), black pepper (1 tsp), minced garlic (2 cloves), lime juice (3 tbsp), olive oil (2 tbsp) and chopped cilantro (2 tbsp). Rub the mixture evenly into the cavity and over both sides of the fish, making sure it gets into the scored cuts. Let rest at room temperature for 15–20 minutes or refrigerate up to 1 hour for deeper flavor. If refrigerated, bring back to room temperature for 20 minutes before frying.
Coating
- 3
Mix dry coating
In a shallow baking dish or rimmed plate whisk together all-purpose flour (1 cup), cornstarch (2 tbsp), paprika (1 tsp), ground cumin (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), extra kosher salt (1 tsp) and black pepper (1/2 tsp) until homogenous.
- 4
Dredge the fish
Pat the marinated fish dry very lightly so the coating will adhere but the fish remains moist inside. Press the fish into the flour mixture on both sides and into the scored cuts until evenly coated, shaking off excess. For a thinner crust use a single dredge; for a thicker, crisper crust press a second light coat on and shake off excess.
Frying and Serving
- 5
Heat oil
Pour about 3–4 cups (enough to come halfway up the fish when in a large skillet) of vegetable oil into a large deep skillet or Dutch oven. Heat over medium-high to high heat until the oil reaches 350–365°F (175–185°C). If you don’t have a thermometer, test by dropping a pinch of coating into the oil — it should sizzle and float with steady bubbles.
- 6
Fry the fish
Carefully lower the coated whole fish into the hot oil using tongs or a long spatula. Fry 5–7 minutes on the first side without moving it so the crust sets and the fish cooks through. Gently flip the fish (use two spatulas or tongs) and fry another 4–6 minutes until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Total fry time will vary with fish size — adjust as needed.
- 7
Drain and rest
Transfer the fried fish to a wire rack set over a baking sheet or to paper towels to drain for 3–5 minutes. This keeps the crust crisp. Season lightly with a pinch of salt while hot, if desired.
- 8
Serve
Place the pescado frito on a serving platter. Garnish with fresh cilantro leaves (2 tbsp) and arrange lime halves (2) and optional thinly sliced red onion (1/2 cup) alongside. Serve immediately with fried plantains or white rice (about 2 cups) and extra lime wedges for squeezing.