Entree: Honduras – National Cuisine – Pescado Frito (Whole fried fish seasoned with citrus, garlic, and spices, served crisp)

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 20 min

Cook 15 min

Additional 25 min

Total 40 min

Ingredients

- 2 whole red snapper, approx. 1.25 lb (560 g) each, scaled and gutted
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil (for marinade)
- 1 tbsp (15 ml) white vinegar
- 2 tsp (10 ml) minced garlic (about 4 cloves)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 cup (125 g) all-purpose flour, for dredging
- 1/2 cup (60 g) cornmeal (optional, for extra crunch)
- 3 cups (720 ml) vegetable oil, for deep-frying (enough to submerge fish)
- 1 small red onion, thinly sliced
- 1/4 cup (60 ml) fresh lime juice, for pickled onions
- 1 cup (85 g) shredded green cabbage (for serving)
- 2 ripe plantains, peeled and sliced lengthwise (optional, for frying)
- Fresh cilantro leaves for garnish (optional)
- Lime wedges, for serving

Instructions

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

1. Rinse the whole fish and pat dry with paper towels; make 3 diagonal slashes on each side of the fish to allow flavors to penetrate.
2. In a shallow bowl, whisk together 3 tbsp (45 ml) lime juice, 2 tbsp (30 ml) oil, vinegar, minced garlic, cumin, 1 tsp (5 ml) salt, and black pepper. Rub the marinade inside the cavity and over the exterior of each fish; let rest 20–30 minutes in the refrigerator.
3. While fish marinates, prepare quick pickled onions: toss sliced red onion with 1/4 cup (60 ml) lime juice and a pinch of salt; set aside to soften.
4. Combine flour and cornmeal (if using) on a large plate; season with a pinch of salt. Dredge each fish thoroughly, pressing flour into the slashes and cavity; shake off excess.
5. In a deep skillet or Dutch oven, heat 3 cups (720 ml) vegetable oil over medium-high heat to 350°F (175°C). Test with a pinch of flour—if it sizzles immediately, oil is ready.
6. Fry fish one at a time (or in batches if pan size requires) for 5–7 minutes per side, depending on thickness, until skin is deeply golden and flesh flakes easily near the bone. Use a spider or spatula and handle carefully to avoid splattering.
7. Transfer fried fish to a wire rack or paper-towel-lined plate to drain; season lightly with salt while hot.
8. If frying plantains, reduce oil slightly and fry plantain slices 2–3 minutes per side until golden; drain.
9. To serve, place fish on a platter with shredded cabbage, pickled onions, fried plantains (if using), cilantro, and lime wedges. Serve immediately.

1. Rinse the whole fish and pat dry with paper towels; make 3 diagonal slashes on each side of the fish to allow flavors to penetrate.
2. In a shallow bowl, whisk together 3 tbsp lime juice, 2 tbsp oil, vinegar, minced garlic, cumin, 1 tsp salt, and black pepper. Rub the marinade inside the cavity and over the exterior of each fish; let rest 20–30 minutes in the refrigerator.
3. While fish marinates, prepare quick pickled onions: toss sliced red onion with 1/4 cup lime juice and a pinch of salt; set aside to soften.
4. Combine flour and cornmeal (if using) on a large plate; season with a pinch of salt. Dredge each fish thoroughly, pressing flour into the slashes and cavity; shake off excess.
5. In a deep skillet or Dutch oven, heat 3 cups vegetable oil over medium-high heat to 350°F (175°C). Test with a pinch of flour—if it sizzles immediately, oil is ready.
6. Fry fish one at a time (or in batches if pan size requires) for 5–7 minutes per side, depending on thickness, until skin is deeply golden and flesh flakes easily near the bone. Use a spider or spatula and handle carefully to avoid splattering.
7. Transfer fried fish to a wire rack or paper-towel-lined plate to drain; season lightly with salt while hot.
8. If frying plantains, reduce oil slightly and fry plantain slices 2–3 minutes per side until golden; drain.
9. To serve, place fish on a platter with shredded cabbage, pickled onions, fried plantains (if using), cilantro, and lime wedges. Serve immediately.