Entree: Colombia – Caribbean Coast – Pargo Frito (Crispy whole fried red snapper seasoned in Caribbean-style spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 16 min

Additional 30 min

Total 50 min

Ingredients

- 1 whole red snapper, scaled and gutted, approx. 2.5 lb (1.1 kg)
- 3 tbsp (45 ml) fresh lime juice
- 2 cloves (6 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (65 g) all-purpose flour for dredging
- 1/2 cup (65 g) fine yellow cornmeal (optional, for extra crunch)
- 3 cups (720 ml) neutral vegetable oil for frying
- 2 tbsp (30 ml) olive oil for rubbing (optional)
- 1/4 cup (15 g) fresh cilantro leaves for garnish
- Lime wedges for serving

Instructions

1. Rinse the fish and pat dry. Make 3–4 diagonal 1/2-inch deep slashes on each side of the fish to help seasonings penetrate.
2. In a small bowl mix lime juice, minced garlic, ground cumin, salt, and pepper. Rub this mixture all over the fish, getting it into the slashes and cavity. Let rest 20–30 minutes at room temperature.
3. Combine the flour and cornmeal on a large plate. Dredge the fish lightly so it is evenly coated, shaking off excess.
4. Heat oil in a deep skillet or frying pan to 350°F (175°C). The oil should be deep enough to come halfway up the sides of the fish (about 3 cups or 720 ml depending on pan).
5. Add the fish carefully to the hot oil. Fry undisturbed 6–8 minutes per side, adjusting time for thickness, until the skin is deeply golden and crisp and the flesh flakes easily with a fork.
6. Transfer the cooked fish to a paper-towel-lined platter to drain briefly, then transfer to a serving plate. Drizzle with 2 tbsp (30 ml) olive oil if desired, garnish with cilantro, and serve with lime wedges.