Pescado Frito
This crispy Colombian-style pescado frito features whole red snapper marinated in a bright cilantro-lime sofrito, fried until golden, and served with crunchy tostones and fresh ají picante.
Servings: 2 people
Equipment
- large braiser
- tongs
- spider
Ingredients
- 1 pound whole red snapper cleaned and scales removed
- ½ cup all-purpose flour for dredging
- ½ packet sazon (½ teaspoon)
- ½ teaspoon kosher salt
- oil for frying
- flaky sea salt for garnish
- sliced avocado for serving
For the sofrito marinade:
- 2 limes juiced
- 1 green onion
- 2 garlic cloves
- ¼ cup cilantro
- ¼ teaspoon ground cumin
- ½ packet sazon (½ teaspoon)
- ½ teaspoon kosher salt
For the tostones:
- 2 green plantains
- ½ cup water
- 1 garlic clove grated
- 1 teaspoon kosher salt
For the aji picante:
- 1 roma tomato finely chopped
- 2 green onions finely chopped
- 3 tablespoons finely chopped cilantro
- 1 jalapeño finely chopped
- 1 tablespoon white vinegar
- 1 lime juiced
- 1 teaspoon kosher salt
Instructions
To Make the Sofrito Marinade:
- In a blender, blitz the lime juice, green onion, garlic, cilantro, cumin, sazon, and salt. Blend until the ingredients emulsify.
- Now, pat the snapper dry with paper towels and cut three 2 ½ -inch diagonal slits about 1-inch apart along the trunk of the fish on both sides. Place the fish in a large shallow container and cover the fish in the marinade, being sure to get in between the slits. Marinate the red snapper for 20 minutes in the refrigerator.
To Make the Aji Picante:
- Mix ingredients together in a small bowl and refrigerate until ready to use.
To Fry the Plantains:
- In a large braiser, add the oil a little less than halfway up. Heat the oil to 350°F.
- Now, prepare to fry the tostones. Peel away the skin from the plantains and slice crosswise into 2-inch pieces. Carefully, add the plantains to the hot oil and fry for about 3 minutes on one side, then flip and fry for another 3-5 minutes, until golden and tender. They should be tender enough that you can insert a skewer through them. Remove the plantains from the oil and drain on a paper-towel-lined plate. Keep the oil hot for the second fry.
- Using a plate on a cutting board, smash each plantain into a disc. Fill a shallow bowl with water, then add the grated garlic and salt. Mix to combine. Now, dip each plantain into the garlic water, shake off the excess, and immediately place in the hot oil. Fry for 2-3 minutes until crisp and golden. Do this step in batches if necessary.
To Fry the Fish:
- Remove the fish from the marinade. With a paper towel, gently wipe away excess marinade, it doesn’t have to be completely dry. In a shallow baking dish, mix together the flour, salt, and rest of the sazon packet. Dredge the fish on both sides, making sure the flour coats the entire fish.
- Gently lay the fish in the hot oil and fry until golden, about 5 minutes on each side. The internal temperature on the thickest part should read 135°F. Remove the pescado frito from the oil, drain on a paper-towel-lined plate, and sprinkle with flaky sea salt.
- Serve pescado frito with tostones, aji picante, and sliced avocado.
Notes
Quick Tips
- Don’t skip cutting slits into the fish. They help the marinade penetrate deeper and allow the fish to cook more evenly.
- Don't marinate the snapper longer than 30 minutes to avoid cooking the fish in the acid.
- Pat the fish lightly before dredging so the flour coating sticks evenly without becoming gummy.
- If red snapper isn’t available, branzino or black sea bass work well too.
- The double fry is what gives tostones their crisp texture. The first fry softens the plantains while the second fry creates the crunchy exterior.
Make Ahead, Storage, & Reheating
The ají picante can be made up to 1 day ahead and stored in an airtight container in the refrigerator. Pescado frito is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the fish in a 375°F oven or air fryer until warmed through and crisp again. Avoid microwaving if possible, as it softens the crust.Nutrition
Calories: 791kcal | Carbohydrates: 105g | Protein: 54g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 2170mg | Potassium: 2031mg | Fiber: 9g | Sugar: 7g | Vitamin A: 983IU | Vitamin C: 87mg | Calcium: 148mg | Iron: 4mg
