Pescado Frito (Colombian Fried Red Snapper)

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Fried fish is the kind of beach food that feels both simple and unique; crispy whole fried fish served with crunchy stones and bright ají picante. A citrusy sofrito marinade makes the fish tender and flavorful, while a quick sear gives it a deep golden crust. Serve with a tall chelada For a Caribbean beach restaurant vibe.

Fried fish with spicy aji, stones, avocado and white rice on a plate.

This crispy whole fried fish is inspired by the pescado frito, commonly served on the Caribbean coast of Colombia. Whenever I travel in the Caribbean, this is what I order. The fish is crispy and tender, the pips crunchy, salty and garlicky. The best part is eating everything with aji picante: bright, fresh and spicy. Now, my next favorite thing to order is this Colombian empanadasyou should try them too!

Ingredients You’ll Need for Pescado Frito

Full red shard – I like using red snapper here because it has a delicate, flaky texture and clean flavor that pairs well with the bright citrus marinade.
Lime juice – Brightens the marinade and helps tenderize the scallop during the short marinating time.
season – Adds unparalleled depth. I prefer to use it in both the marinade and the flour coating so that the flavor permeates through each layer.
Green plantains – Tostones are the perfect side for pescado frito. This is the combo I always have when I’m in Colombia.
Chili pepper – This Colombian salsa brings freshness and heat that cuts through the richness of the fried fish and ties the whole plate together.

Please refer to the recipe index card below for the remaining ingredients.

How do I clear red spots?

Ask your fishmonger to clean and scale the hook before bringing it home. I like to rinse the fish in a large bowl of water and then coat it all over with half and half. After that, rinse it in fresh water several times until the water runs clear. Before marinating, dry the fish thoroughly with paper towels so that the flavors adhere better.

Quick Tips for the Best Pescado Frito

Don’t skip cutting slits in the fish. They help the marinade penetrate deeper and allow the fish to cook more evenly.

Do not marinate the fish for more than 30 minutes to avoid overcooking the fish with acid.

Before dredging, pat the fish lightly so that the flour coating adheres evenly without becoming mushy.

If red snapper are not available, branzino or black bass also work well.

The double pan is what gives the stones their crisp texture. The first pan softens the plantains, while the second pan creates a crispy exterior.

Preparation, storage and heating

Ají picante can be made up to 1 day ahead and stored in an airtight container in the refrigerator.

Pescado frito is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat fish in a 375°F oven or fan until heated through and crisp again. Avoid microwaving if possible as it softens the crust.

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For the sofrito marinade:

To prepare the sofrito marinade:

Place the lime juice, green onion, garlic, cilantro, cumin, saison and salt in a blender. Stir until the ingredients are emulsified.
Now, dry the coil with paper towels and cut three 2 ½ inch diagonal slits, about 1 inch apart on either side along the fish nest. Place the fish in a large shallow container and cover the fish in the marinade, making sure to get between the cracks. Marinate the red piece in the refrigerator for 20 minutes.

To fry the plantain.

Add a little less than half of the oil to a large skillet. Heat oil to 350°F.
Now prepare to fry the stones. Peel the plantains and cut crosswise into 2-inch pieces. Carefully add the plantains to the hot oil and fry for about 3 minutes on one side, then flip and fry for another 3-5 minutes until golden and crisp. They should be tender enough that you can insert a skewer through them. Remove the vegetables from the oil and drain on a plate covered with a paper towel. For the second pan, keep the oil hot.
Using a plate on a cutting board, mash each plantain into a disc. Fill a shallow bowl with water, then add grated garlic and salt. Stir to combine. Now dip each plantain in the garlic water, shake off the excess and place immediately into the hot oil. Fry for 2-3 minutes until crisp and golden. Do this step in batches if necessary.

To fry the fish.

Remove the fish from the marinade. Gently wipe off excess marinade with a paper towel, it doesn’t have to be completely dry. In a shallow bowl, mix the flour, salt and the rest of the saison packet. Dredge the fish on both sides, making sure the flour covers the entire fish.
Gently place the fish in the hot oil and fry until golden brown, about 5 minutes per side. The internal temperature of the thickest part should be 135°F. Remove the pescado frito from the oil, drain on a paper towel-lined plate, and sprinkle with flaky sea salt.
Serve the fried fish with stones, hot chili and sliced avocado.

Quick tips

Don’t skip cutting slits in the fish. They help the marinade penetrate deeper and allow the fish to cook more evenly.

Do not marinate the fish for more than 30 minutes to avoid overcooking the fish with acid.

Before dredging, pat the fish lightly so that the flour coating adheres evenly without becoming mushy.

If red snapper are not available, branzino or black bass also work well.

The double pan is what gives the stones their crisp texture. The first pan softens the plantains, while the second pan creates a crispy exterior.

Make ahead, storage and heating