Pescado Frito Recipe
Fried fish served with corn, lettuce and sweet potato
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Ingredients
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Fish and Marinade
Breading
Frying Oil
Sides
Optional Garnish & Sauce
Method
Fish and Marinade
- 1
Prepare and marinate fish
Rinse and pat dry the fish fillets with paper towels. Cut into serving-size portions if needed. In a shallow bowl, combine lime juice, minced garlic, ground cumin, paprika, 1.5 tsp salt, 0.5 tsp black pepper, and 3 tbsp vegetable oil. Place fillets in the marinade, turning to coat both sides. Cover and refrigerate for 20–30 minutes (no longer than 30 minutes to avoid 'cooking' the fish with the lime).
Breading
- 2
Make breading and coat fish
While the fish marinates, in a wide shallow dish whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. Remove fillets from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so a thin even coating adheres. Shake off excess and set on a plate. For an extra-crisp finish, let coated fillets rest 5–10 minutes before frying.
Frying
- 3
Heat oil
Pour about 1 liter of neutral oil into a deep frying pan or pot to reach 2–3 cm (about 1 inch) depth for shallow frying, or more for deep frying. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by slipping a small pinch of flour into the oil: it should sizzle and float immediately.
- 4
Fry fish
Working in batches (do not overcrowd), carefully add coated fillets to the hot oil. Fry 3–4 minutes per side for thin fillets or until golden brown and cooked through (internal temperature about 60°C/140°F). Thicker fillets may take 5–7 minutes per side. Use tongs or a slotted spatula and flip once. Remove to a wire rack or paper towel–lined plate to drain. Keep finished fillets in a warm oven (100–120°C) if cooking in batches.
Sides — Sweet Potato
- 5
Cook sweet potatoes
While fish marinates, bring a pot of salted water to a simmer. Add the sweet potato rounds or wedges and cook 8–12 minutes until just tender when pierced with a fork (do not overcook). Drain and let steam-dry for a minute. For a crisp finish, you can pan-fry the drained pieces in 1–2 tbsp oil over medium-high heat 3–5 minutes until edges brown, or roast at 220°C (425°F) for 15–20 minutes until caramelized.
Sides — Corn and Lettuce
- 6
- 7
Prepare lettuce
Wash and dry lettuce or salad greens. Arrange on serving plates or a platter as a bed for the fish. Lightly dress greens with a quick squeeze of lime and a pinch of salt if desired.
Optional Garnish & Sauce
- 8
Make quick sauce
In a small bowl combine 1/4 cup mayonnaise, 1 tsp hot sauce or ají amarillo paste, 1 tbsp lime juice, 2 tbsp chopped cilantro and 1/4 tsp salt. Stir until smooth. Taste and adjust heat or acidity as desired.
- 9
Finish and serve
Plate a bed of lettuce, place fried fish on top, arrange sweet potatoes and corn alongside. Garnish with cilantro and lime wedges. Serve sauce on the side for dipping. Enjoy immediately while fish is hot and crisp.