Crispy Whole Fish Recipe
Fresh Fish of the Day Served Whole, with Rice, Beans, Fresh Lime and Homemade Shrimp Bisque Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fish
Clean and scale the fish, then pat it dry with paper towels.
- 2
Season the Fish
Rub the fish with salt and black pepper, ensuring it's well coated both inside and out.
- 3
Heat Oil
In a large skillet, heat olive oil over medium-high heat until shimmering.
- 4
Fry the Fish
Carefully place the fish in the hot oil and fry for about 6-8 minutes on each side, or until the skin is crispy and the fish is cooked through.
- 5
Cook the Rice and Beans
In a separate pot, cook rice according to package instructions. Heat beans on the stove or microwave until warmed through.
- 6
Make the Shrimp Bisque Sauce
In a saucepan, sauté chopped onion and minced garlic in a little olive oil until translucent. Add shrimp and cook until they turn pink. Stir in tomato paste and fish stock, and simmer for 10 minutes. Blend the mixture until smooth and return to heat, adding heavy cream and paprika. Simmer for another 5 minutes.
- 7
Serve
Place the crispy fish on a serving platter, along with the rice, beans, and lime wedges. Drizzle with the shrimp bisque sauce before serving.
