Colombian
Pescado frito con patacón
A Colombian coastal plate of whole fried fish with crisp, twice-fried green plantains. The fish is seasoned with lime, garlic, cumin, and salt, then fried until the skin is deeply golden and crackly.
Watch it madeSweet y Salado · 4:14
Ingredients
- Whole cleaned mojarra, red snapper, or sea bass2 small fish, about 450g each
- Limes3
- Garlic cloves, finely mashed4
- Ground cumin1/2 tsp
- Salt2 tsp, divided
- Black pepper1/2 tsp
- All-purpose flour1/3 cup
- Green plantains2 large
- Vegetable oil4 cups, for frying
- Warm water1/2 cup
- Fresh cilantro, chopped1 tbsp
Method
- Rinse the fish briefly and pat very dry, including inside the cavity.
- Make 3 diagonal cuts on each side of each fish so the seasoning reaches the flesh.
- Mix the juice of 2 limes with half of the mashed garlic, cumin, 1 teaspoon salt, and black pepper.
- Rub the marinade all over the fish and inside the cuts and cavities, then let rest for 15 minutes while you prepare the plantains.
- Peel the green plantains and cut them crosswise into 4 cm thick pieces.
- Heat the oil in a deep, heavy pot to 160°C.
- Fry the plantain pieces for 4 to 5 minutes, until softened but not browned, then transfer to a board.
- Flatten each plantain piece with a pataconera, tortilla press, or the bottom of a sturdy glass to about 1 cm thick.
- Stir the warm water with the remaining mashed garlic and 1/2 teaspoon salt to make a quick garlic-salt water.
- Dip each flattened plantain briefly in the garlic-salt water, drain well, and pat dry carefully.
- Increase the oil to 180°C and fry the patacones again for 2 to 3 minutes, until crisp and golden.
- Drain the patacones on paper towels and sprinkle with the remaining salt to taste.
- Wipe excess marinade from the fish, then dust each fish lightly with flour, shaking off any extra.
- Fry the fish in the hot oil, one at a time if needed, for 6 to 8 minutes per side, until the skin is crisp, golden, and the flesh flakes easily near the bone.
- Drain the fried fish on a rack or paper towels for 2 minutes.
- Serve each fish hot with patacones, lime wedges from the remaining lime, and a little chopped cilantro.
Common questions
Can I substitute the whole fish in pescado frito con patacón if I can't find mojarra, red snapper, or sea bass?
Yes. Use any firm, mild whole fish that fries well, like snapper, branzino, tilapia, or bream. Choose a fish with similar size so it cooks evenly and still fits comfortably in your pan.
How long should I marinate the fish and when should I fry it?
Marinate just 15 minutes. That is enough for flavor without curing the flesh too much. Fry soon after marinating so the skin and flesh stay dry enough to brown well and the cuts hold their shape.
What are the most common mistakes when making patacones and fried fish?
The biggest mistakes are wet fish, oil that is too cool, and overloading the pan. For patacones, don’t flatten plantains before the first fry, and don’t skip draining them after the garlic-salt water dip.
How do I store leftovers and reheat them without ruining the texture?
Store fish and patacones separately in the fridge for up to 2 days. Reheat fish in a hot oven or air fryer so it crisps again. Reheat patacones in a skillet or oven until hot and browned.
What should I serve with pescado frito con patacón?
Serve it with lime wedges, chopped cilantro, and a fresh salad, avocado, or a simple tomato-onion relish. It also pairs well with rice, coconut rice, or a light ají-style sauce for extra brightness.