Pescado Frito Recipe (Fried Fish a la Dominicana): 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.
Course Dinner, Main Course
Cuisine Dominican, Latino
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Clara Gonzalez
6small seabass, snapper or grouper (1/2 lb [0.23 kg] each)scaled, gilled and gutted
½teaspoonof dry oregano or thyme leaves, powdered (optional)
3crushed garlic cloves
½teaspoonof pepper, or to taste
1teaspooncoarse sea salt, or to taste
4cupsof oil for frying
2limes cut into wedges
Score fish 3 or 4 times diagonally on both sides. Pat dry with a paper towel.
Sprinkle each fish with a pinch of thyme (or oregano), garlic, pepper and salt. Rub each fish with the cornstarch, followed by the salt and pepper, making sure it gets into the cuts.
In a frying pot heat the oil over medium-high heat. Deep-fry one by one until golden brown on both sides. Place on a paper towel to drain excess oil.
Serve with tostones and garnish with the lime wedges and salt on the side.