Whole corvina fish marinated in garlic and lime, dredged in flour, and fried until shatteringly crispy — Panama's signature fried fish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large plate
Garnishes: lime wedges, lettuce
Accompaniments: arroz con coco, patacones, salad
Instructions
-
1
Marinate fish in lime juice and crushed garlic for 20 min.
-
2
Mix flour with salt, pepper, and garlic powder.
-
3
Pat fish dry. Dredge thoroughly in seasoned flour.
-
4
Fry in hot oil (180°C) until golden and crispy, about 4-5 min per side for fillets.
-
5
Drain on paper towels.
-
6
Serve immediately with arroz con coco, patacones, and ensalada.
Did You Know?
The corvina is so important to Panama that fishermen on the Pacific coast celebrate their biggest catches with impromptu beach fry-ups.
Chef's Notes
Equipment Tips
- large skillet
- paper towels
- fish spatula
Garnishing
lime wedges, lettuce
Accompaniments
The Story Behind Corvina Frita
Corvina, a prized Pacific and Caribbean white fish, has been central to Panamanian coastal cooking for centuries. The simple preparation of frying in seasoned flour lets the delicate fish flavor shine. Corvina frita with coconut rice and patacones forms Panama's most iconic seafood plate, served from rural fishing villages to Panama City restaurants.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!