Pescado Frito Dominicano

  • Total time - 50 minutes (including marinating)
  • Active preparation - 20 minutes
  • Servings: 2
  • Country: Dominican Republic
A whole, fried, crispy fish on a plate, garnished with lime wedges and served with Tostones and a small salad.

The key to perfect Pescado Frito is deep scoring of the fish flesh, which allows the marinade to penetrate deep and ensures quick, even cooking.

The mixture of flour and cornstarch is important for extra crispiness and the golden-brown color characteristic of the Dominican style.

Ingredients

I. Fish and Marinade

  • 2 pcs (about 400-500 g each) Whole white saltwater fish (e.g., Snapper, Trout, Mojarra), cleaned
  • 5 cloves Garlic, mashed into a paste
  • 1 tsp Oregano, ground
  • 1 to taste Salt and black pepper
  • 1 pc Lime, juice (for cleaning and marinating)

II. Coating and Frying

  • 0.5 cups All-purpose flour
  • 0.5 cups Cornstarch (Maizena)
  • 1.5 cups (for deep frying) Frying oil (canola, vegetable)
  • 1 pc (for serving) Limes, cut into wedges

Instructions

Step 1: Preparation and Marinade

Wash the fish, pat dry, and 'clean' it by rubbing and rinsing with lime juice.

Make 3-4 deep diagonal scores on both sides of each fish, penetrating down to the bone.

In a small bowl, mix the minced garlic, oregano, salt, pepper, and possibly a little lime juice to form a paste.

Rub this paste thoroughly into the entire fish, especially into the scores and the belly cavity. Marinate covered in the refrigerator for at least 20 minutes, ideally 1 hour.

Step 2: Coating and Frying

In a large, shallow dish, mix the flour and cornstarch. If desired, you can add a little salt, pepper, and Adobo to the mixture.

Thoroughly coat the fish in the flour mixture, making sure the scores are covered. Gently shake off any excess flour.

In a large, deep skillet or pot, heat the oil to 185 °C (365 °F) (the oil should cover at least half of the fish).

Fry the fish for 5-7 minutes on each side (depending on thickness) until it is golden brown and extra crispy. Always fry a maximum of one fish at a time to prevent the oil temperature from dropping.

Step 3: Serving

Remove the fried fish and place it on paper towels to absorb excess oil.

Serve the fish immediately, drizzled with fresh lime juice. Traditional side dishes are Tostones (fried plantains), a simple salad, and sometimes Yaniqueques (Dominican fried thin flatbreads).