Entree: Honduras – Northern Culinary Region – Pescado Frito (Whole fried Caribbean-style seasoned fish commonly served with pickled onions and fried plantains)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 whole red snapper, about 1 lb (450 g) each, scaled and gutted
- 4 tbsp (60 ml) fresh lime juice
- 4 cloves garlic, minced
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) paprika or annatto powder for color
- 1 cup (120 g) all-purpose flour, for dredging
- 1/2 cup (60 g) fine cornmeal, for dredging (optional)
- 3 cups (720 ml) vegetable oil for frying (or enough for shallow/deep frying)
- 1 medium red onion, thinly sliced
- 1/3 cup (80 ml) white vinegar
- 1/4 cup (60 ml) fresh lime juice (for pickling)
- 1 tsp (5 g) sugar (for pickling)
- 2 green plantains, peeled and cut into 1/4-inch (6 mm) diagonal slices
- Vegetable oil for frying plantains, about 1 cup (240 ml)
- Salt to taste
- Fresh cilantro or culantro sprigs for garnish
- Lime wedges for serving

Instructions

1. Rinse and pat the fish dry. Make 3 diagonal slashes on each side of each fish. In a bowl, combine 4 tbsp (60 ml) lime juice, minced garlic, 2 tsp (10 g) salt, 1 tsp (5 g) pepper, 1 tsp (2 g) cumin, and 1 tsp (5 g) paprika or annatto powder. Rub the marinade inside the cavity and over the fish. Let rest 20–30 minutes in the refrigerator.
2. Meanwhile make the quick pickled onions: combine sliced red onion, 1/3 cup (80 ml) white vinegar, 1/4 cup (60 ml) lime juice, and 1 tsp (5 g) sugar in a bowl. Toss and let sit at room temperature while you cook.
3. Prepare plantains: heat about 1 cup (240 ml) vegetable oil in a skillet over medium-high heat. Fry plantain slices in batches until golden and tender, about 2–3 minutes per side. Drain on paper towels and season with salt.
4. Heat 3 cups (720 ml) vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Meanwhile, mix flour and optional cornmeal in a shallow dish. Dredge each marinated fish evenly in the flour mixture, shaking off excess.
5. Carefully lower fish into hot oil and fry until skin is deep golden and flesh flakes easily, about 6–8 minutes per side depending on thickness. Maintain oil temperature and fry one or two fish at a time to avoid crowding.
6. Remove fish to a rack or paper towel-lined platter to drain. Taste and adjust salt.
7. To serve: place fried fish on a platter, top with pickled red onions and garnish with cilantro. Serve with lime wedges and fried plantains alongside.