Pescado Entero Frito Recipe
Make Pescado Entero Frito Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
From the Grill
Method
From the Grill
- 1
Prepare and rinse the fish
Rinse the whole fish under cold water, pat dry with paper towels, and score the skin with 3-4 shallow diagonal cuts on each side to promote even cooking.
- 2
Season the fish
Season the cavity and exterior with 1 teaspoon kosher salt, 0.5 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder.
- 3
Set up dredging stations
In a shallow bowl, whisk together the all-purpose flour and cornmeal. In a second bowl, whisk the eggs with 2 tablespoons milk or water until smooth.
- 4
- 5
Heat the oil
In a large, sturdy skillet or Dutch oven, pour in 2 cups vegetable oil and heat to 350-375°F (175-190°C) over medium-high heat.
- 6
Fry the fish
Carefully place the coated fish in the hot oil. Fry for about 6-8 minutes per side, turning once, until the exterior is crisp and golden and the flesh flakes easily.
- 7
Finish and serve
Remove the fish to a rack or paper towels to drain. Drizzle with 2 tablespoons fresh lemon juice, garnish with chopped parsley, and serve with lemon wedges.
