A dish that is not only enjoyed on the beaches of the Dominican Republic, but also in restaurants, and my personal favorite, at home! With Lent being observed, many take advantage of preparing fish and seafood dishes, making this typical Dominican dish of fried fish with tostones a must-have on your spring-summer menu.
Preparing a delicious fried fish at home is much easier than you think. Follow my recipe for success.
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.
When selecting fresh fish at the market, look for clear (transparent) eyes, without wrinkles, and they should not be sunken or dry. My favorites for this dish are kingfish (carite) and grouper (mero).
Oregano and garlic are the main ingredients in Dominican seasoning. Together, they add a rich flavor to the dish without making it too spicy or overpowering.
Coating fish with a mixture of flour and cornstarch before frying adds a unique and enhanced flavor compared to using only flour. Season the flour with salt and, if desired, a small amount of complete seasoning from the Badia brand or adobo for an extra kick.
Fried Fish Dominican Style (Pescado Frito)
Ingredients:
6 slices fish of your choice or (2 whole fish)
1 teaspoon ground oregano
4 cloves of mashed garlic
Salt and pepper to taste
½ cup all-purpose flour
½ cup cornstarch
Instructions: 1. For Fish slices: Clean and wash the fish with cold water. Drain the fish slices well before seasoning with oregano, garlic paste, and a little salt and pepper; Let it marinate in a covered container for 20 minutes.
For whole fried fish: Clean and wash the fish with cold water, drain well, and then make diagonal cuts on both sides of the fish meat, season it with oregano, garlic paste, and a little salt and pepper. Place it in a container and let it rest for at least 1 hour, covered. Seasoned fish can be left overnight in the fridge.
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.
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.
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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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