Frito Sudado Recipe

Prepare and season fish

Pat the fish dry with paper towels. If using a whole fish, make 2–3 diagonal slashes per side to allow seasoning and heat penetration. Rub garlic, lime juice, 2 tsp salt and 1 tsp black pepper all over the fish (including inside cavity if whole). Let rest 10–15 minutes.

Dredge

Place the flour in a shallow dish and lightly dredge the fish, shaking off excess so there's a thin coating. For fillets, press the flour lightly to adhere.

Fry

In a large heavy skillet or frying pan, pour oil to a depth of about 1/2 inch (about 300–500 ml depending on pan). Heat over medium-high until shimmering and a small pinch of flour sizzles immediately. Carefully add the fish and fry until golden brown and cooked through, about 4–6 minutes per side for fillets or 6–10 minutes per side for a whole 1 kg fish (internal temp ~63°C/145°F). Maintain oil temperature (adjust heat) so it browns without burning. Transfer fish to a wire rack or paper towel-lined plate and keep warm.

While fish is resting, bring 1.5 liters water with 1 tsp salt to a boil in a medium pot. Add the peeled and halved Andean potatoes and the yucca pieces. Reduce to a simmer and cook until both are tender when pierced with a knife, about 12–18 minutes (yucca may take slightly longer; if yucca has a fibrous core, remove it after boiling). Drain and set aside, keeping warm. Do not overcook—potatoes should hold their shape.

In a wide, deep sauté pan or shallow pot large enough to hold the fish, heat 2 tbsp oil over medium heat. Add the sliced white and red onions and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the minced garlic, aji amarillo paste, ground cumin and ground achiote (or paprika). Cook, stirring, until fragrant, about 1–2 minutes; do not let the garlic burn.

Add the chopped tomatoes and cook until they break down and form a saucy base, about 6–8 minutes. If using canned tomatoes, simmer until slightly reduced, about 5 minutes.

Pour in the fish stock and bring the mixture to a gentle simmer. Reduce heat and allow to simmer for 5 minutes so flavors meld.

Stir in the coconut milk and continue to cook over low heat until warmed through and slightly thickened, about 4–6 minutes. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper (add more if needed).

Stir in chopped cilantro and parsley, reserving a small amount for garnish.

If the sauce is too thin, increase heat slightly and reduce for a few minutes until it coats the back of a spoon; if too thick, add a splash more fish stock or water to reach desired consistency.

Carefully nestle the fried fish into the simmering coconut broth to heat through and marry flavors, spooning sauce over the fish. Simmer gently for 2–3 minutes—do not vigorously boil as the fried coating can become soggy and fall apart. Alternatively, serve the fish whole on a platter and ladle broth on top at service to keep crust crisper.

Arrange the boiled Andean potatoes and yucca around the fish in the pan or on a serving platter. Spoon additional coconut-fish broth over the starches so they soak up flavor.

Garnish with reserved cilantro and parsley, sliced scallions, optional hot pepper slices, and lime wedges on the side.

Serve immediately: each portion should include a piece of fried fish, spoonfuls of coconut-fish broth, and portions of Andean potatoes and yucca. Squeeze lime over fish to taste.