Best 2 Pescado Frito Fried Red Snapper Recipes
Embark on a culinary journey to the heart of Mexican cuisine with our comprehensive guide to Pescado Frito, a classic dish showcasing the vibrant flavors of fried red snapper. This delightful seafood specialty is a symphony of crispy textures and tantalizing tastes, sure to captivate your palate. Our collection of recipes offers a diverse range of options, catering to various preferences and skill levels. From the traditional Pescado Frito Veracruz-style, bursting with the zesty flavors of tomato, garlic, and paprika, to the aromatic Pescado Frito a la Talla, featuring a unique marinade of guajillo and achiote chiles, each recipe promises an unforgettable culinary experience. Dive into the vibrant world of Mexican gastronomy and discover the secrets behind this beloved dish, Pescado Frito.
Here are our top 2 tried and tested recipes!
FRIED RED SNAPPER
Red snapper fish is a tasty dish recipe. The best fish I have eaten. It has large bones in it.
Provided by Marie Lesane
Categories Fish
Time 15m
Number Of Ingredients 6
Steps:
- 1. Rinse the fish in cold water, drain but do not dry.
- 2. In a bowl, put the flour in the bowl.
- 3. Season one side of the fish with 1/2 of the teaspoon salt, 1/2 teaspoon of garlic pepper and 1/2 teaspoon of creole seasoning.
- 4. Lift the fish up and dry the plate off and flip to the other side.
- 5. On the other side, inside the cavity of the fish, sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of garlic pepper,and 1/2 teaspoon of creole seasoning.
- 6. Completely coat the fish in the flour on both sides.
- 7. Put stove on medium high heat, when oil is hot, add the fish.
- 8. Cook the fish on both sides for minutes or until the coating is crispy and the fish flakes easily with a fork. Serve immediately.
PESCADO FRITO (FRIED RED SNAPPER)
Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn't come from the island's own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you'll find red snapper, simply marinated in adobo, fried and served with tostones, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there's a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.
Provided by Von Diaz
Categories dinner, quick, seafood, main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.
- Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.
- In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.
- Line a baking sheet with paper towels and set aside.
- Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It'll be very active at first, so have a splatter shield handy, if you've got one.
- Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.
- Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.
- Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.
Tips:
- Choose a firm and fresh red snapper: Look for fish with bright, clear eyes, red gills, and a firm texture.
- Marinate the fish: Marinating the fish in a mixture of lime juice, garlic, oregano, and cumin enhances its flavor and makes it more tender.
- Use a light batter: A light batter made with flour, cornstarch, and spices helps the fish fry evenly and crispy without weighing it down.
- Fry the fish in hot oil: The oil should be hot enough to sizzle when the fish is added. This helps create a crispy crust and prevents the fish from sticking to the pan.
- Drain the fish on paper towels: After frying, drain the fish on paper towels to remove excess oil.
Conclusion:
Pescado frito, or fried red snapper, is a delicious and popular dish enjoyed by people of all ages. The combination of crispy fried fish with flavorful seasonings and fresh lime wedges makes for a satisfying and memorable meal. Whether you're a seasoned cook or a beginner in the kitchen, this recipe provides a step-by-step guide to help you create a delicious and authentic pescado frito that will impress your friends and family.
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