Pescado Frito Entero/Whole Fried Fish
Ingredients
- 1 large or 2 small red snapper or yellowtail fish, cleaned and scaled
- 2 garlic cloves
- 3 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- ½ teaspoon dried oregano leaves
- ¼ teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- canola oil, for frying
- fresh lime wedges, for serving
Instructions
- Rinse the fish with cold water and pat dry. Score 3 cuts along the length of the fish on each side.
- In a mortar and pestle or food processor, combine the garlic and 1 teaspoon of salt. Smash or pulse to form a paste. Stir in the olive oil until combined. Rub the garlic-olive oil mixture all over the fish, including inside the cavity. Season with ½ teaspoon salt, oregano, and black pepper. Set aside for 10 to 15 minutes.
- In a large bowl, stir together the flour, cornstarch, garlic powder, paprika, and remaining 1½ teaspoons of salt. Dredge the fish in the flour mixture and shake off any extra.
- In a large Dutch oven or heavy-bottom skillet, heat enough oil to cover the fish to 350℉. You can tell when the oil is hot enough by doing the end of a wooden spoon in it- if it starts to bubble around the tip, the oil is ready.
- Fry the fish for 4 to 5 minutes on one side, then carefully flip it and fry for 4 to 5 minutes on the other side, until golden brown, Transfer the fish to a cooling rack.
- Squeeze lime juice over the fish and serve. Enjoy!