Fried whole fish is a traditional Colombian dish from the pacific and Caribbean regions of the country.
Today I am sharing with you a true Colombian classic, Pescado Frito Colombiano (Colombian-Style Fried Whole Fish), a very popular dish from the Caribbean and Pacific regions of Colombia.
The first time I had a whole fried fish was on the beach in Cartagena, Colombia. It was served with patacones (green plantains), coconut rice and a simple tomato salad on the side, and since that day, it has been one of my favorite ways to eat fish. Just heavenly!
How Do you Fry a Whole fish?
- Rinse the fish in cold water and pat dry with paper towels. Using a sharp knife, make 3-4 cuts on each side of the fish.
- Season the fish inside and out with salt and pepper. Rub the fish with the scallions and lime juice. Allow fish sit 10 minutes before cooking.
- Dredge fish with flour to coat. Pour oil into a large frying pan. The oil should be at least 1 inch deep.
- Heat the oil over medium-high heat, you can test it by dropping in a small cube of bread. If it sizzles and cooks, it is ready, or if you have a thermometer, the correct temperature is 375 F.
- Carefully place the fish in the oil, standing back in case the oil splatters, then turn the heat to medium.
- Fry the fish, without turning it, for about 5 to 7 minutes, or skin will break. Turn the fish and fry about 5 to 7 minutes more or until the skin is crispy.
- Transfer to a plate lined with paper towels and serve with patacones, rice, avocado and lime wedges on the side.
Cooking Tips
The best fish to fry whole are trout, tilapia and red snapper. Be sure the fish is fresh and clean, ask your fishmonger to clean it for you if you can't do it at home.
The best oils to fry fish are canola, corn or vegetable oil. The oil should be hot when you add the fish to the pan. It only takes about 7 minutes per side to cook the fish until is golden.
What to Serve with Pescado Frito
Some of my favorite side dishes to serve with this fried whole fish are patacones, yuca fries, coconut rice, avocado salad and lime wedges.
This fish dish is very simple and easy to make. You can have dinner on your table in 30 minutes. If you don't want to fry the whole fish just use fillets that will work too.
I love Pescado Frito, but I don’t get to eat it often here in the United States, as it is very difficult to find the perfect fresh fish for this recipe where I live. But, a couple of weeks ago I went to a different market and found fresh whole tilapia fish on sale, the perfect fish to make my Colombian-Style Fried Whole Fish. So, without hesitation, I bought a couple of them and made this Pescado Frito, one of the simplest recipes for fried fish, and super delicious, especially served with patacones and rice on the side.
If you haven't try fried whole fish yet, make this recipe! If you feel intimidated by the head, just ask the fish guy to chop it off for you. I'm betting you'll love this dish too!
More Seafood Recipes to Try:
Baked Salmon with Cilantro-Garlic Oil
Arepa with Crab Salad and Avocado
Colombian-Style Fried Whole Fish Recipe
Ingredients
- 2 small whole tilapias or red snapper cleaned and scaled
- 2 scallions finely chopped
- Juice of 1 lime
- Salt and pepper
- ¼ cup all purpose flour
- 2 cups of vegetable or Canola oil for frying
Instructions
- Rinse the fish in cold water and pat dry with paper towels. Using a sharp knife, make 3-4 cuts on each side of the fish.
- Season the fish inside and out with salt and pepper. Rub the fish with the scallions and lime juice. Allow fish sit 10 minutes before cooking.
- Dredge fish with flour to coat. Pour oil into a large frying pan. The oil should be at least 1 inch deep.
- Heat the oil over medium-high heat, you can test it by dropping in a small cube of bread. If it sizzles and cooks, it is ready, or if you have a thermometer, the correct temperature is 375 F.
- Carefully place the fish in the oil, standing back in case the oil splatters, then turn the heat to medium.
- Fry the fish, without turning it, for about 5 to 7 minutes, or skin will break. Turn the fish and fry about 5 to 7 minutes more or until the skin is crispy.
- Transfer to a plate lined with paper towels and serve with patacones, rice, avocado and lime wedges on the side.
Ruby
Hola Erica, regrese de Cartagena hace menos de un mes donde pase 30 dias de vacaciones disfrutando la deliciosa gastronomia de mi amada ciudad especialmente el pescado frito que te preparan en los restaurantes en la playa, el coctel de camaron, las cocadas, etc. El pargo, mojarra, sierra, etc alla son tan frescos que puedes casi saborear el mar cuando los comes. Es mas, cada mañanita miraba a los pescadores tirar sus redes al mar. Aqui en USA, (vivo en Florida) he comido tilapia pero no entera sino en filete y la verdad es que no hay pescado aqui que tenga el fresco sabor del pescado de la Costa Colombiana. Pero siempre tratando de recrear nuestros platos tipicos, buscare en los mercados fresh whole tilapia. Gracias Erica, a traves de tus recetas nos tienes a todos, especialmente los Colombianos unidos. God bless you!
Angie@Angie's Recipes
The fresh tilapias are so GOOD!
Jeannie
I love eating fried fish but hate frying them lol! yours looks very well fried, so golden and no breakage! Yummy1
Juan
I'm pretty sure mojarra roja is tilapia....
Belinda @zomppa
What a gorgeous fish - no doubt, fresh makes all the difference!
Evelyne@cheapethniceatz.com
This really looks awesome and so do the sides. I never fried a fish before but now I really want too. So curious. Can you suggest other good fishes for this?
Anonymous
Red Snapper is used the most inMexico!
Norma - Platanos, Mangoes and Me!
My favorite too Erica...
Anonymous
Tengo un problema! No tengo Club Colombia. Puedo tomar Heineken? (:-)
Zalman
Excellent recipe. Used white bass (2 @3/4 lb ea), doubled up on scallion and lime. Scored fish a lot more closely, about 1/4" on center so taste will have a better chance to penetrate. Fresh, light taste, relatively delicate. VERY good. Thank you.
Anonymous
I cook whole fish often but have never fried one. While searching for ideas,I came across this recipe.....and it was delicious! I used fresh red snapper and followed the recipe pretty much as written. The fish was cooked perfectly with a gorgeous crust...and the seasonings were simple but so flavorful. Definately adding this to the favorites list!
KIM
Easy tasty nutritious and delicious.