Pescado Frito — Print Recipe — The Culinary Codex

Whole red snapper marinated in lime and garlic, dredged in seasoned flour, and deep-fried until the skin is shatteringly crispy while the flesh stays moist.

Ingredients

2 whole red snappers, cleaned and scored
Juice of 4 limes
6 cloves garlic, mashed into paste
1 cup flour
1 tsp garlic powder
1 tsp onion powder
Salt and pepper
Vegetable oil for deep frying

Instructions

1 Clean fish and make deep diagonal cuts on both sides. Rub inside and out with lime juice and garlic paste. Season generously with salt and pepper.
2 Marinate fish for twenty minutes to let the lime and garlic penetrate the scores.
3 Mix flour with garlic powder, onion powder, salt, and pepper. Dredge fish thoroughly in seasoned flour.
4 Heat oil in a large deep skillet to 180C. Carefully lower fish into hot oil using tongs.
5 Fry six to eight minutes per side until skin is deep golden and crispy. Internal temperature should reach 63C.
6 Drain on paper towels. Serve immediately on a platter with tostones and a fresh salad.

Did You Know?

On Sundays, Dominican families flock to beach towns like Boca Chica where rows of beachside shacks compete for who serves the best pescado frito.