Pescado Frito is a classic Colombian dish that’s all about simplicity and big flavors! This fried fish recipe features a whole fish, marinated with zesty spices, lightly dredged in flour, and fried until golden and crispy. It’s a coastal favorite, often served with lime wedges, tostones (fried plantains), or coconut rice to soak up the deliciousness. Perfect for a sunny day or a casual dinner, this dish brings the taste of Colombia’s beaches right to your plate.
Let’s get into this Easy Pescado Frito Recipe! I’ll walk you through each step so you can whip up this crispy, flavorful fish at home. Grab your frying pan, and let’s make some magic!
Ingredients (Serves 2-4)
- For the Fish:
- 2 whole fish (about 1 kg or 2 lbs total), cleaned and scaled (red snapper, tilapia, or sea bass work great)
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional, for a smoky vibe)
- 3 cloves garlic, minced
- Juice of 2 limes (plus extra wedges for serving)
- 1/2 cup all-purpose flour (for dredging)
- Vegetable oil (for frying, about 2 cups or enough to shallow-fry)
- For Serving:
- 2 ripe plantains, peeled and sliced (for tostones)
- 1 cup cooked coconut rice (optional, cook white rice with coconut milk for extra flavor)
- 1/4 cup chopped cilantro (for garnish)
- Lime wedges
Equipment Needed
- Large skillet or frying pan
- Knife and cutting board
- Mixing bowl
- Tongs (for flipping the fish)
- Paper towels (for draining)
- Shallow dish (for dredging)
- Serving platter
Step-by-Step Instructions
Step 1: Prep the Fish
Start by getting your fish ready to shine! Rinse the cleaned and scaled fish under cold water, then pat them dry with paper towels—inside and out. Make 2-3 diagonal cuts on each side of the fish, about 1/2 inch deep. This helps the marinade soak in and lets the fish cook evenly. Pop the fish into a mixing bowl.
Tip: If you’re not a fan of whole fish, you can use fillets, but the whole fish gives that authentic Colombian vibe (plus, the bones add flavor!).
Step 2: Marinate the Fish
In a small bowl, mix 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon smoked paprika (if using), minced garlic, and the juice of 2 limes. Rub this marinade all over the fish, making sure to get it into the cuts and the cavity. Let the fish marinate for at least 30 minutes at room temp, or up to 2 hours in the fridge if you’ve got time. The lime juice will brighten the flavor, and the spices will give it that Colombian kick.
Tip: Don’t marinate too long with the lime juice—more than 2 hours can start “cooking” the fish (like ceviche), and we want it fresh for frying.
Step 3: Dredge the Fish
When you’re ready to fry, pour 1/2 cup of all-purpose flour into a shallow dish. Lightly dredge each fish in the flour, shaking off any excess. You want a thin coating to keep the fish crispy without being too heavy. The flour also helps the skin get that golden crunch we’re after.
Tip: For extra crunch, you can mix a tablespoon of cornmeal into the flour—it adds a nice texture but keeps it light.
Step 4: Heat the Oil
Grab a large skillet and pour in enough vegetable oil to shallow-fry—about 1/2 inch deep (around 2 cups, depending on your pan). Heat the oil over medium-high heat until it’s shimmering but not smoking. To test if it’s ready, drop a pinch of flour into the oil—if it sizzles right away, you’re good to go.
Tip: If the oil’s too hot, the fish will burn on the outside before cooking through. Too cool, and it’ll soak up oil and get soggy. Aim for a steady sizzle when you add the fish.
Step 5: Fry the Fish
Carefully place one fish into the hot oil (don’t overcrowd the pan—fry one at a time if needed). Cook for 5-7 minutes on each side, or until the skin is golden brown and crispy. Use tongs to gently flip the fish, being careful not to break it. The fish is done when the flesh flakes easily with a fork and the internal temp hits 145°F (63°C) if you’ve got a thermometer. Once fried, transfer the fish to a plate lined with paper towels to drain excess oil. Repeat with the second fish.
Tip: Don’t mess with the fish too much while it’s frying—let it sit so the skin gets nice and crispy before flipping.
Step 6: Make Tostones (Fried Plantains)
While the fish rests, let’s whip up some tostones! In the same skillet, add more oil if needed and heat over medium-high. Fry the plantain slices for 2-3 minutes per side until golden. Remove them, smash them flat with the bottom of a glass or a tostonera (plantain press), and fry again for 1-2 minutes per side until crispy. Sprinkle with a pinch of salt and set aside.
Tip: Use green plantains for savory tostones. If you prefer sweeter plantains, go for ripe ones (yellow with black spots) and skip the smashing step—just fry until caramelized.
Step 7: Serve It Up
Place the crispy pescado frito on a big platter—it looks amazing whole! Surround it with the tostones and a scoop of coconut rice if you’re using it. Sprinkle chopped cilantro over the fish for a fresh pop of color, and serve with lime wedges on the side for squeezing. Dig in while it’s hot, and enjoy the crunch of the fish with the creamy avocado and fluffy rice.
Serving Suggestion: Lay out the fish on a colorful platter to make it pop, and serve family-style so everyone can grab a piece. A cold lemonade or tropical juice pairs perfectly with the flavors.
Cooking Tips for Pescado Frito
- Fish Choices: Red snapper is a Colombian favorite, but tilapia or sea bass work great too. Fresher fish = better flavor, so hit up your local fish market if you can.
- Extra Crispy Skin: Pat the fish super dry before marinating, and make sure the oil is hot enough. Wet fish or cool oil = soggy skin.
- Spice It Up: Add a pinch of cayenne or chili powder to the marinade if you like a little heat, or serve with ají sauce on the side.
- Oil Reuse: You can strain and save the frying oil for another use—just let it cool, then store in a jar. It’ll have a nice fishy flavor for your next fry-up!
- Leftovers: Store any leftover fish in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes to keep it crispy—microwaving makes it soggy.
- No Fry Option: If you’re not into frying, you can bake the fish at 400°F (200°C) for 20-25 minutes, but it won’t be as crispy.
Why You’ll Love This Pescado Frito
Pescado Frito is straight-up Colombian beach food that’s so easy to love! The crispy skin, tender fish, and zesty marinade make every bite a flavor party, and the tostones and coconut rice take it to the next level. This recipe keeps it real, giving you an authentic taste of Colombia’s coast without any fuss. It’s perfect for a laid-back meal with friends or family, and you’ll feel like you’re dining by the Caribbean with every bite. Trust me, this fish will have everyone asking for more!
Nutritional Information (Per Serving, Approx.)
- Calories: 400-450 kcal
- Protein: 35g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 3g
- Sodium: 900mg (varies with seasoning)
Storage and Reheating
- Storage: Keep leftover fish in an airtight container in the fridge for up to 2 days. Store tostones separately to keep them crispy.
- Freezing: Fried fish doesn’t freeze well—it gets soggy. If you must, freeze for up to 1 month, but the texture won’t be the same.
- Reheating: Pop the fish in the oven at 350°F (175°C) for 10 minutes to re-crisp. Tostones can be reheated in a skillet over medium heat for 1-2 minutes per side.
Final Thoughts
Pescado Frito is a Colombian classic that’s all about keeping it simple and delicious. This recipe makes it super easy to bring those coastal vibes to your kitchen, with crispy fish and tasty sides that’ll make your taste buds happy. Serve it up with a big smile, and let this dish transport you to Colombia’s sunny shores
