Crispy Marinated Fried Fish
Whole fish scored and smothered in a vibrant paste of sautéed peppers, garlic, onion, and spices, then dredged in flour and fried until golden and crisp. Served with rice and lime.
Equipment
- 1 | Skillet | for sautéing aromatics
- 1 | Blender | for the paste
- 1 | Deep frying pan or pot |
- 1 | Tongs | for turning fish
- 1 | Large plate | for flour
Ingredients
- 2 | | whole fish | about 1.5 lbs each cleaned and scored
- 1 | | red onion | roughly chopped
- 6 | | garlic cloves |
- 1 | | red bell pepper | chopped
- 1 | | yellow bell pepper | chopped
- 1 | cup | fresh cilantro |
- 1 | tsp | salt |
- 1 | tsp | paprika |
- 1/2 | tsp | ground cumin |
- 1 | cup | all-purpose flour |
- 1 | | | oil | for frying
- 2 | | limes | cut into wedges
- 1 | | | cooked white rice | for serving
Instructions
- Sauté red onion, garlic, and both bell peppers in a little oil until softened.
- Blend the sautéed vegetables with cilantro, salt, paprika, and cumin into a smooth paste.
- Score the cleaned whole fish deeply on both sides.
- Rub the aromatic paste thoroughly into the cuts and over the entire fish.
- Dredge the marinated fish completely in flour, pressing it into the cuts.
- Heat oil in a deep pan to 350°F.
- Fry the fish until deep golden and crisp on both sides.
- Drain, plate with rice, and serve with lime wedges for squeezing.
Notes
Best served immediately for maximum crispness.
Leftover fish can be refrigerated up to 2 days and reheated in a hot oven.
Score the fish deeply so the paste penetrates fully.
Maintain oil temperature for an even golden crust.
Leftover fish can be refrigerated up to 2 days and reheated in a hot oven.
Score the fish deeply so the paste penetrates fully.
Maintain oil temperature for an even golden crust.