Entree: Honduras – Southern Culinary Region – Pescado Frito (Crispy whole fried coastal fish seasoned and marinated with citrus and spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- 1 whole red snapper, about 1.5 lb (700 g), scaled, gutted, and cleaned
- 3 tbsp (45 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) black pepper
- 1 tbsp (15 ml) achiote (annatto) paste or 1 tsp (5 ml) annatto powder mixed with 1 tbsp (15 ml) oil
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (30 g) cornmeal or fine corn flour
- 1/2 tsp (2.5 ml) ground cumin
- 1/2 tsp (2.5 ml) paprika
- Vegetable oil for deep frying, about 6 cups (1.4 L)
- Lime wedges to serve
- Cooked white rice to serve

Chimol (Honduran tomato-onion salsa)
- 2 medium tomatoes, diced (about 1 1/2 cups / 250 g)
- 1/2 small white onion, finely chopped (about 1/2 cup / 80 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice
- 1/4 tsp (1.25 ml) salt
- Freshly ground black pepper to taste
- 1 small jalapeño or serrano, seeded and minced (optional)

Instructions

1. Rinse the fish and pat dry with paper towels. Make three diagonal slashes on each side of the fish to allow marinade to penetrate.
2. In a bowl, combine lime juice, minced garlic, salt, pepper, achiote paste, and Worcestershire sauce. Rub the marinade all over the fish, into the slashes and inside the cavity. Let marinate 20–30 minutes in the refrigerator.
3. Meanwhile prepare the chimol: combine diced tomatoes, chopped onion, cilantro, lime juice, salt, pepper, and minced chile if using. Chill until ready to serve.
4. Mix the flour, cornmeal, cumin, and paprika in a shallow dish. Remove excess marinade from fish and dredge evenly in the seasoned flour mixture, shaking off excess.
5. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). There should be enough oil to submerge at least half the fish—about 3–4 inches deep.
6. Carefully lower the fish into the hot oil. Fry 6–8 minutes per side, or until skin is deep golden and crisp and the thickest part of the fish flakes easily with a fork (internal temperature ~145°F / 63°C).
7. Transfer the fried fish to a wire rack or paper towels to drain briefly. Serve whole on a platter with chimol, lime wedges, and steamed white rice.