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Pescado Frito (Caribbean Fried Whole Fish)

Name: Pescado Frito (Caribbean Fried Whole Fish)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: CO
Ingredients: 4 (about 450g each) whole red snapper, mojarra (tilapia) or sea bream, scaled and gutted; 3 limes, juiced, plus wedges to serve; 6 cloves garlic, crushed to a paste; 2 tsp salt; ½ tsp black pepper; 4 tbsp cornflour or rice flour, for dusting; 1 litre neutral oil, for frying; 1 small onion, 2 tomatoes and lime juice, for a quick salad

Photo: lalo Hernandez / Unsplash

⏱

40m

Prep

🔥

15m

Cook

🍽

Servings

📊

MEDIUM

Difficulty

Whole fish scored and marinated in lime, garlic and salt, then fried until the skin is golden and crackling and the flesh is moist. Served the Cartagena way with coconut rice, patacones and a fresh salad.

#colombian#caribbean#cartagena#fish#fried#whole-fish#lime#seafood

Servings

Ingredients

Nutrition

calories420

protein42g

carbs10g

fat23g

fiber1g

Per serving

Steps

🔒

Cook without limits

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Score the fish

Pat the fish dry and make 3–4 deep diagonal cuts on each side, down to the bone.

Marinate

Mix the lime juice, garlic, salt and pepper and rub it all over the fish, into the cuts and the cavity. Leave for 30 minutes.

⏱30:00

Dry and dust

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Fry

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Serve

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Score the fish

Pat the fish dry and make 3–4 deep diagonal cuts on each side, down to the bone.

Marinate

Mix the lime juice, garlic, salt and pepper and rub it all over the fish, into the cuts and the cavity. Leave for 30 minutes.

⏱30:00

Dry and dust

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Cartagena & the Caribbean coast📅 Traditional🐟 CO

On the beaches of Cartagena, Santa Marta and the Rosario Islands, fishermen sell the day's catch to cooks who fry it whole on the spot. A crisp fried fish with coconut rice, patacones and salad is the classic coastal lunch.

In the interior, fried mojarra (tilapia) from rivers and reservoirs is just as popular, especially on weekend trips out of the city.

⭐ Why It's Famous

Simple seasoning lets the fresh fish shine, and the crunchy skin is the best part.

💡 Fun Fact

Coastal Colombians eat the whole fish with their hands — and the crunchy fins and tail are considered a treat.

🐟

Cartagena & the Caribbean coast

10.39°N, -75.48°W

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Sancocho de Pescado con Coco (Coconut Fish Sancocho)

A coastal sancocho of firm white fish poached in a creamy coconut broth with green plantain, yuca and corn, brightened with peppers, coriander and lime. A taste of Colombia's Caribbean and Pacific shores.

65 min560 kcal6 srvMedium

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Arroz con Coco Titoté (Caribbean Coconut Rice)

Cartagena's famous coconut rice: coconut milk reduced until it caramelises into toasty brown titoté, then cooked with rice, a little sugar and raisins. Sweet, savoury and nutty — the classic partner for fried fish.

45 min470 kcal4 srvMedium

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Patacones (Twice-Fried Green Plantains)

Green plantain rounds fried until tender, smashed flat and fried again until golden and crackling at the edges. Salted while hot and served with hogao or guacamole — the essential Colombian side.

Pescado Frito (Caribbean Fried Whole Fish)

Ingredients

Nutrition

Steps

Cook without limits

Score the fish

Marinate

Dry and dust

Fry

Serve

Score the fish

Marinate

Dry and dust

Fry

Serve

The Story Behind the Dish

⭐ Why It's Famous

💡 Fun Fact

Cartagena & the Caribbean coast

Related recipes

🐟Sancocho de Pescado con Coco (Coconut Fish Sancocho)

🥥Arroz con Coco Titoté (Caribbean Coconut Rice)

🍌Patacones (Twice-Fried Green Plantains)

Comments (0)

Sancocho de Pescado con Coco (Coconut Fish Sancocho)

Arroz con Coco Titoté (Caribbean Coconut Rice)

Patacones (Twice-Fried Green Plantains)