Entree: Colombia – Santander – Bocachico Frito (Whole fried bocachico river fish, seasoned and crisp-skinned)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 30 min

Total 57 min

Ingredients

- 4 whole bocachico, approx. 10–12 oz (280–340 g) each, cleaned and gutted
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp (5 g) annatto powder
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour, for dredging
- 1/2 cup (60 g) fine cornmeal (optional, for extra crunch)
- 4 cups (960 ml) vegetable oil, for deep frying (or enough for a 3–4 in / 8–10 cm oil depth)
- 2 limes, cut into wedges, for serving
- 1 small red onion, thinly sliced, for serving
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish

Instructions

1. Rinse the cleaned bocachico and pat dry with paper towels; make 3–4 diagonal shallow cuts on each side of the fish to allow seasoning to penetrate.
2. In a bowl combine lime juice, annatto oil (or annatto powder), minced garlic, ground cumin, salt, and black pepper; rub the mixture well over and into the cuts of each fish; let marinate 20–30 minutes at room temperature.
3. Mix the all-purpose flour and cornmeal (if using) on a wide plate; dredge each marinated fish evenly, shaking off excess flour.
4. Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in about 30–40 seconds.
5. Carefully lower 1–2 fish into the hot oil (do not overcrowd) and fry 4–6 minutes per side, depending on thickness, until skin is deep golden and the flesh flakes easily with a fork; maintain oil temperature between 325–350°F (160–175°C).
6. Transfer fried fish to a wire rack or paper towels to drain; season immediately with a pinch of salt if desired.
7. Repeat with remaining fish, reheating oil to frying temperature as needed.
8. Serve each bocachico with lime wedges, sliced red onion, and chopped cilantro. Accompany with boiled potatoes, arepas, or a simple coconut rice if desired.