Fish Of The Day Recipe

Prepare and marinate fish

Rinse whole fish under cold water and pat dry thoroughly with paper towels. Make 3 diagonal slashes on each side of the fish to allow seasoning and heat to penetrate. Rub 1 tsp salt and 1/2 tsp pepper all over outside and inside the cavity. Stuff the cavity with half the minced garlic, 2 tbsp lime juice, and half the chopped cilantro. Let rest at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Heat oil and dust fish

Pour oil into a large heavy skillet or deep-fryer to a depth of about 1 inch (or heat to 350°F / 175°C if using a fryer). Spread flour on a shallow plate and season with the remaining 1 tsp salt and 1/2 tsp pepper. Lightly dredge each fish in the flour, shaking off excess.

Fry the fish

Carefully lay the fish in the hot oil. Fry over medium-high heat 5–7 minutes per side, depending on thickness, until golden brown and an internal temperature at the thickest part reaches 145°F (63°C). Use tongs and a spatula to turn gently to prevent tearing. If fish is larger, fry in batches to avoid crowding. Transfer to a wire rack or plate lined with paper towels to drain.

Finish

Squeeze remaining lime juice over the fish and scatter remaining chopped cilantro before serving.

While fish rests, combine salad greens, diced tomato, sliced cucumber, and red onion in a bowl. Add 2 tbsp chopped cilantro.

Whisk together olive oil, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Toss dressing with the salad just before serving so greens stay crisp.

Par-cook potatoes

Preheat oven to 425°F (220°C). Place potatoes in a pot of salted water, bring to a boil and simmer 8–10 minutes until just tender when pierced with a fork but not falling apart. Drain and let steam dry for 2 minutes.

Crisp in oven

Toss potatoes with 2 tbsp vegetable oil, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp smoked paprika in a bowl. Spread on a baking sheet in a single layer. Roast 20–25 minutes, turning once, until golden and crisp. Sprinkle with chopped parsley before serving, if using.

Place peeled yuca pieces in a medium pot, cover with 4 cups water and 1 tsp salt. Bring to a boil, then reduce heat and simmer 20–25 minutes until tender and a fork slides in easily. Drain well.

Optional: For a softer finish, mash lightly with butter or toss with 1 tbsp butter/olive oil. Serve warm alongside fish.

Rinse rice in cold water until water runs clear. In a small saucepan combine rinsed rice, 2 cups water, 1/2 tsp salt, and 1 tsp butter or oil. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

On each plate, arrange a whole fried fish, a portion of white rice, a scoop of yuca, a handful of crispy potatoes, and a generous serving of fresh salad. Garnish with lime wedges and offer hot sauce on the side.

Serve immediately while fish and potatoes are hot and salad is crisp.