Entree: Panama – Pescado Frito (Crispy fried whole fish seasoned with garlic, lime, and coastal Panamanian spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole red snapper, scaled and gutted, approx. 1.25 lb (560 g) each
- 3 tbsp (45 ml) lime juice
- 4 cloves garlic, minced (approx. 0.42 oz (12 g))
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1/2 tsp (2 g) ground black pepper
- 2 tsp (10 g) kosher salt, divided
- 1/2 tsp (2 g) achiote (annatto) paste or powder (optional)
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (5 g) paprika
- 1 cup (240 ml) vegetable oil for frying (plus more as needed)
- Lime wedges for serving
- Cilantro leaves for garnish

Show original ingredient measurements

- 2 whole red snapper, scaled and gutted, approx. 1.25 lb (560 g) each
- 3 tbsp (45 ml) lime juice
- 4 cloves garlic, minced (approx. 12 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1/2 tsp (2 g) ground black pepper
- 2 tsp (10 g) kosher salt, divided
- 1/2 tsp (2 g) achiote (annatto) paste or powder (optional)
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 tsp (5 g) paprika
- 1 cup (240 ml) vegetable oil for frying (plus more as needed)
- Lime wedges for serving
- Cilantro leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse fish, pat dry, and make 3 diagonal cuts on each side of the fish. In a bowl combine lime juice, minced garlic, cumin, oregano, black pepper, 1 tsp (5 ml) of the salt, and achiote if using. Rub the marinade inside the cavity and over the fish; let rest 20–30 minutes in the refrigerator.
2. In a shallow dish mix flour, cornmeal, paprika, and remaining 1 tsp (5 ml) salt. Dredge each marinated fish in the flour mixture, pressing to adhere and shaking off excess.
3. Heat oil in a large heavy skillet or deep frying pan to 350°F (175°C). There should be enough oil to come halfway up the sides of the fish (about 1 cup (240 ml) for a large skillet).
4. Carefully place one fish in the hot oil. Fry 6–8 minutes per side (depending on thickness), turning once, until skin is deep golden and flesh is opaque and flakes easily with a fork. Adjust heat to maintain 325–350°F (160–175°C) so the coating browns without burning.
5. Transfer fried fish to a wire rack or paper towel-lined platter to drain. Repeat with remaining fish, adding more oil if necessary.
6. Serve immediately garnished with cilantro and lime wedges.

1. Rinse fish, pat dry, and make 3 diagonal cuts on each side of the fish. In a bowl combine lime juice, minced garlic, cumin, oregano, black pepper, 1 tsp of the salt, and achiote if using. Rub the marinade inside the cavity and over the fish; let rest 20–30 minutes in the refrigerator.
2. In a shallow dish mix flour, cornmeal, paprika, and remaining 1 tsp salt. Dredge each marinated fish in the flour mixture, pressing to adhere and shaking off excess.
3. Heat oil in a large heavy skillet or deep frying pan to 350°F (175°C). There should be enough oil to come halfway up the sides of the fish (about 1 cup for a large skillet).
4. Carefully place one fish in the hot oil. Fry 6–8 minutes per side (depending on thickness), turning once, until skin is deep golden and flesh is opaque and flakes easily with a fork. Adjust heat to maintain 325–350°F (160–175°C) so the coating browns without burning.
5. Transfer fried fish to a wire rack or paper towel-lined platter to drain. Repeat with remaining fish, adding more oil if necessary.
6. Serve immediately garnished with cilantro and lime wedges.