Pescado Frito (Fried Fish a la Dominicana) is the kind of dish that you can order almost anywhere in the Dominican Republic (best done in coastal towns). It is an essential component of a beach day and a very popular street food.
Some foods in our country are synonymous with fun, lazy days. This is one of them, an uncomplicated dish that only requires that you find some very fresh fish, and which is sure to bring some sun and fun into your own home, even if you are far from our wonderful beaches.
Am I the only one for whom Pescado Frito (Fried Fish a la Dominicana) is synonymous with Boca Chica?
Boca Chica and fried fish
If you don't know, Boca Chica is one of the closest beaches to Santo Domingo, the Dominican capital. With white sand and shallow turquoise waters, Boca Chica is the kind of beach we see in Caribbean postcards; but instead of the romanticized version, Boca Chica is full of hustle and bustle, and Dominicans at their most colorful.
It is quite crowded, full of noise and activity, and unprepared sunbathers who didn't bring their stereotypical pot of spaghetti and a bag of bread, will find a plethora of fried fish vendors and the coldest Dominican beer.
Can't make it to Boca Chica beach this weekend? Well, make your own Pescado Frito with a cold one, and pretend you're there. Tire tube and all.
Of course, Boca Chica is not the only beach in the country where you can enjoy tasty fried fish. Any Dominican cook knows how to make fried fish, so you'll find it from the mountains of Jarabacoa to the Buen Hombre coast. You tell me where you like it best.
About this recipe
Pescado frito is a simple dish, but nearly every cook has a special touch they swear by, so if you have a tip to share, let us know in the comments.
Pescado Frito (Fried Fish a la Dominicana)
- 6 small seabass, snapper, or grouper, (½ lb [0.23 kg] each) scaled, gilled, and gutted
- ½ teaspoon of dry oregano leaves, powdered
- 3 crushed garlic cloves
- ½ teaspoon of pepper
- 1 teaspoon coarse sea salt, plus more for serving
- 3 tablespoons of cornstarch
- 4 cups of oil for frying
- 2 limes cut into wedges
- Cut: Score fish 3 or 4 times diagonally on both sides.
- Season: Sprinkle each fish with a pinch of oregano, garlic, pepper, and salt. Rub each fish with the cornstarch, making sure it gets into the cuts.
- Fry: In a frying pot heat the oil over medium-high heat (350 ºF [176 ºC]). Deep-fry one by one until golden brown on both sides. Place on a paper towel to drain excess oil.
- Serve: Garnish with lime wedges, and serve with tostones and salt on the side.