Fried Whole Fish

Pescado Frito

In or near any fishing port or village, fried fish will be served. Small, whole fresh fish need little adornment, and to fry it crisps up the skin and keeps the meat moist. Accompany the fish with pickled jalapeño chiles, fresh salsa, and French fries.

Print Recipe

Ingredients

Makes 4 servings

▢ 4 small scaled and cleaned whole fish such as rock fish, snapper, or mackerel, rinsed
▢ 2 tablespoons all-purpose flour
▢ ½ teaspoon salt or to taste
▢ 3 whole garlic cloves
▢ Vegetable Oil for frying
▢ 2 small limes thinly sliced into circles

Instructions

With a sharp knife, score each fish by making 3 diagonal cuts along the sides.
Dust lightly with flour and sprinkle with salt.
Heat ½ inch of oil over medium-low heat in a large heavy frying pan.
Fry the garlic until golden brown, about 3 minutes.
Remove the garlic and discard.
Fry the fish, 2 at a time, about 8 to 10 minutes, or until golden brown on the outside, opaque through to the bone, but still moist inside when tested with a knife.
Drain on paper towels.
Arrange 3 lime slices on each fish and serve.

--------------------------------------------------------------------------------------------------

Course; Fish

Cuisine; Mexican