Pescado Frito Recipe
Whole fried fish / Arroz titoté / Patacones
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Ingredients
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Whole Fried Fish (Pescado Frito)
Arroz Titoté (Seasoned Yellow Rice)
Patacones (Twice-fried Green Plantains)
Method
Whole Fried Fish (Pescado Frito)
- 1
Prepare and Season the Fish
Pat the whole fish dry with paper towels, both inside cavity and outside. Make three diagonal slashes on each side of the fish about 1/2 inch deep to help season and cook evenly. Rub the fish inside and out with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, minced garlic, lime juice, ground cumin, and annatto oil (if using). Let marinate at room temperature for 20–30 minutes (or up to 1 hour refrigerated).
- 2
Heat Oil
Pour about 1 liter of vegetable oil into a deep skillet or frying pan to a depth of 1.5–2 inches. Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately.
- 3
Dust and Fry
Dust the marinated fish lightly and evenly with the all-purpose flour, shaking off excess. Carefully lower the fish into the hot oil using tongs or a spatula (keep a safe distance). Fry for 6–8 minutes per side depending on thickness, turning once, until the crust is golden brown and the flesh near the bone is opaque and flakes easily. Maintain oil temperature between 325–350°F; reduce heat slightly if the exterior browns too quickly.
- 4
Drain and Rest
Transfer the fried fish to a wire rack over a baking sheet or to a plate lined with paper towels to drain excess oil. Sprinkle with a little extra salt to taste and garnish with chopped cilantro and lime wedges. Keep warm while finishing rice and patacones.
Arroz Titoté (Seasoned Yellow Rice)
- 5
Sauté Aromatics
In a medium saucepan, heat 1 tablespoon butter or oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4–5 minutes. Add 2 cloves minced garlic and cook 30 seconds more until fragrant.
- 6
Toast Rice and Add Color
Add the rinsed, drained rice to the saucepan and stir for 1–2 minutes to coat the grains in oil and lightly toast. Stir in annatto oil (or annatto paste dissolved in oil), ground turmeric or saffron, and the bay leaf so the rice takes on a yellow color.
- 7
Simmer
Pour in the chicken or vegetable stock, add 1 teaspoon salt, and bring to a gentle boil. If using peas and carrots, stir them in now. Reduce heat to low, cover tightly, and simmer undisturbed for 15–18 minutes, until liquid is absorbed and rice is tender.
- 8
Fluff and Rest
Turn off the heat and let the rice rest, covered, for 5 minutes. Remove the bay leaf, fluff the rice with a fork, and adjust seasoning if needed.
Patacones (Twice-fried Green Plantains)
- 9
Prepare Plantains
Peel the green plantains by cutting off both ends and slicing through the skin lengthwise in a few places, then prying the skin away. Cut each plantain into 1 1/4–1 1/2 inch thick rounds.
- 10
First Fry
In a heavy skillet or deep fryer, heat the vegetable oil to 325°F (160°C). Fry the plantain rounds in batches for 3–4 minutes until they are soft and slightly yellow (not browned). Remove with a slotted spoon and drain briefly on paper towels.
- 11
Flatten
Using a tostonera (plantain press) or the bottom of a small plate or a flat spatula, press each fried round to about 1/4 inch thick. Be firm but avoid smashing them apart.
- 12
Second Fry
Increase oil temperature to 375°F (190°C). Fry the flattened plantains in batches 1–2 minutes per side until crisp and golden brown. Remove to paper towels, immediately sprinkle with kosher salt to taste.
- 13
Serve
Serve patacones hot with garlic sauce, ají, or lime wedges on the side.