Salvadoran-style Pescado Frito (Fried Fish)

Ingredients

In the original Romanian dish, Chiftele de pește, the fish is typically mixed with various ingredients like onions, eggs, and breadcrumbs before being shaped into meatball-like patties and fried. In the Salvadoran adaptation, the fish fillets are marinated and fried whole, allowing the natural flavors of the fish to shine through. Additionally, the spices used in the marinade are specific to Salvadoran cuisine, giving the dish a distinct flavor profile. We alse have the original recipe for Chiftele de pește, so you can check it out.

• 4 fish fillets (such as tilapia or red snapper) 4 fish fillets (such as tilapia or red snapper)
• Juice of 2 limes Juice of 2 limes
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup all-purpose flour 1 cup all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a shallow dish, combine the lime juice, minced garlic, cumin, paprika, dried oregano, salt, and pepper.
2. 2.
   Place the fish fillets in the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   In a separate shallow dish, place the flour and season it with salt and pepper.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat.
5. 5.
   Remove the fish fillets from the marinade, allowing any excess marinade to drip off.
6. 6.
   Dredge each fillet in the seasoned flour, shaking off any excess.
7. 7.
   Carefully place the coated fish fillets in the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.
8. 8.
   Once cooked, transfer the fried fish to a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Salvadoran-style Pescado Frito hot with curtido, rice, and beans.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Lime juice — Squeeze fresh limes for the marinade to enhance the citrusy tang in the dish.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the marinade.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the seasoned flour.
• Serve the Pescado Frito with a squeeze of fresh lime juice for added brightness.
• If you prefer a lighter version, you can also bake the fish fillets in the oven instead of frying them.
• Experiment with different types of fish to find your favorite variation of this dish.
• To make the dish more Salvadoran, serve it with traditional Salvadoran sides like pupusas or yuca frita.

Serving advice

Serve the Salvadoran-style Pescado Frito as the main course of a delicious Salvadoran-inspired meal. Plate the fried fish alongside a generous portion of curtido, rice, and beans. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

Presentation advice

Arrange the golden-brown fish fillets on a platter, allowing their crispy exterior to be the centerpiece. Surround them with vibrant curtido, fluffy rice, and savory beans. Sprinkle some chopped cilantro over the dish for a pop of color. Serve with lime wedges on the side for guests to squeeze over their fish.