Dominican Style Fried Fish (Pescado Frito)

En Español

This favored traditional fried fish dish is strongly present in Dominican beaches, and restaurants nationwide. I prefer and enjoy preparing this dish at home. During Lent most people prepare more seafood dishes than usual, therefore, I highly recommend that you try this recipe in case you haven’t already.

Preparing delicious fried fish at home is much easier than you think. Pin this recipe to remember including this Dominican style fried fish in your spring-summer menu.

The ideal side dishes for this fish are fried green plantains, salad and of course white rice for rice lovers!

This mini oregano and hibiscus flower arrangement is a creation of my daughter Topaz. I love the romantic touch, and the aroma it adds to the dinner table without it competing with the aroma of the food.

Are you wondering how to tell if a fish is fresh in the market?  Look for clear, plump and wrinkle free eyes on the fish.

The kingfish and grouper are my favorites to use for this dish.

Oregano and garlic are a must in Dominican seasoning.  These two together add a lot of flavor, that is not too spicy nor hot.

The mixture of flour and cornstarch to coat fish before frying adds a different and much better taste much than using only flour.

Fried Fish Dominican Style (Pescado Frito) 

6 slices fish of your choice
1 teaspoon ground oregano
4 cloves of mashed garlic
Salt and pepper to taste
½ cup all-purpose flour
½ cup cornstarch

1. Clean and wash the fish in cold water. Drain and pat dry fish with paper towel before seasoning with oregano, garlic paste, and a little salt and pepper; Leave to marinate for 20 minutes.
2. Mix flour and cornstarch, and add a pinch of salt. Place the flour mixture in a large shallow dish.
3. Lightly coat each slice of fish dish with the flour, shake off excess flour, and deep-fry until the fish is golden brown on both sides.
4. Serve with wedges of lemon, tostones (fried green plantains), green salad, and white rice. You can also go Boca Chica Style and serve your fish with some yaniqueques instead of rice and tostones. Bon appetite!

Notes: For a fried fish that is golden brown and not greasy, deep-fry in abundant oil, and fry no more than one or two at a time. The spanish mackerel, the snapper, or the grouper are commonly used for this dish.

Have a blessed day :)

Jesus looked at them and said, “With man this is impossible, but with God all things are possible.” - Matthew 19:26

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5 Friends Have Comment:

  1. Mari, I am so happy that you posted this. It's my husband's favorite way to eat fish and he loves going to the beaches in the DR to get this. Yum!!

    1. Great Colleen, I am happy to hear that! It is safer and best to eat it at home. Enjoy your fried fish. :)

      Have a blessed evening.

  2. Mari, here in S. Florida we don't use a lot of king fish for frying...especially king fish stakes, but the grouper would be a much better choice! King fish is used mostly in fish stew. Your king fish from the DR looks so much nicer than ours and you must have a better quality.
    I love the plating, and presentation with the tostones, and rice!

  3. Wow, your fresh fish of choice looks sooooo good! This is definitely a meal my family would devour:-) Yum, Hugs, Terra

  4. Hubby, his family, and myself love the classic fish and chips dish. Personally, I would so choose this lovely recipe to satisfy my fish and chips craving! Tostones are my favorite! Yum, Hugs, Terra


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