Clean and scale the fish (if necessary). Wash it inside and out and pat it dry with a paper towel. Make 2-3 deep cuts on both sides of the fish to help it cook evenly. Squeeze lime juice all over it and season generously with salt and spices on all sides.
Pescado Frito (Fried Fish)
- Total time - 35 minutes
- Prep time - 15 minutes
- Cook time - 20 minutes
- Servings: 2
- Country: Venezuela
Pescado Frito is a flavor memory of sunny days by the sea. Despite its simplicity, it's a dish that perfectly captures the essence of Venezuelan coastal cuisine – fresh ingredients, straightforward preparation, and maximum flavor. The key to success is a high oil temperature, which guarantees a perfectly crispy crust.
Ingredients
Ingredients for Pescado Frito
- 2 pcs whole fish (red snapper, mackerel, or other white fish), approx. 500 g
- 1 pc lime, for rubbing and serving
- to taste salt
- 1 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- 0.5 cup all-purpose flour (or corn/rice flour for a gluten-free version)
- sufficient amount vegetable oil, for frying
Instructions
Step 1: Preparing the Fish
Step 2: Coating and Seasoning
In a bowl, mix the flour, garlic powder, and ground cumin. Dredge the fish evenly in this mixture, making sure to get the coating into the cuts as well.
Step 3: Frying
In a large pan or pot, heat enough oil to submerge most of the fish. The oil should be very hot (approx. 180°C). Carefully place the fish in the oil and fry for 5-8 minutes on each side until golden brown and crispy. The time will vary depending on the size of the fish. Make sure the fish is cooked through.
Step 4: Serving
Remove the fish from the oil and drain on a paper towel. Serve immediately, drizzled with fresh lime juice. Traditionally, it is served with sides like tostones (fried plantain slices), white rice, and a simple tomato and onion salad.