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Pescado Frito (Crispy Fried Whole Fish) EN /ES edit

Para obtener la receta en Español entre AQUI!


The fried whole fish, simple delicious and nutritious, always has been a notorious element in the Latin American, tropical kitchen. Its golden color shines among the plates of natives and visitors. It is a tradition for the tourist and an everyday delight for the locals.

Among the ideal varieties of fish to fry are jurel, mero, pargo (red snapper), boquinete and corvina (sea bass). The only requirement is that the fish is fresh and of good size.

For good health, use coconut, palm or olive oil.

Next is a very simple and delicious recipe that I am sure you and your family or guest will rave about endlessly!


Remember you can always email me if you have questions.


Pescado Frito (Crispy Fried Whole Fish)


  • 1 whole fish (about 1 1/2 pounds) – gutted, gills removed, thoroughly rinsed
  • 2 limes cut into halves
  • 2 cups vegetable oil
  • 1/2 teaspoon of mashed fresh garlic cloves, or to taste
  • 3/4 cups all purpose wheat flour
  • 1/4 cup  cornstarch (makes it stick better)
  • kosher salt and fresh ground black pepper


fish lent cooking cuaresma holy week panama cookingdiva chef melissa de leon panamagourmet.com cookingdiva.net
  1. Cut a shallow, crisis-cross pattern on both sides of the fish. Using kitchen scissors or a sharp knife, trim the fins, if they are very long.
  2. Rub fish inside and out with salt, pepper and garlic.
  3. Combine flour, cornstarch, and 1/2 teaspoon of salt.  Dredge the fish in the flour mix and let sit a minute or so, shaking off the excess. Place it in hot (360 degrees) oil. Fry for 4-5 minutes each side OR until light brown and skin is crispy on each side. Remove from oil and drain on paper towels.
  4. Serving suggestion: serve with lime wedges. It is delicious with cole slaw, green salad, potato salad, fried green plantains, white rice and stewed red kidney beans, or beans and rice. Your choice!

Serves one really hungry person or two quasi-hungry souls. ENJOY!

Para obtener la receta en Español entre AQUI

  • by Chef Melissa
  • March 20, 2007
  • 6:00 am


Picture of melissa melissa said on...
03.21.07 at 02:06 PM |

Nota: luego de recibir un comentario sobre las supuestas “maldades” de los aceites de palma y coco, incluyo la siguiente información a manera de contribuir un poco en lo que se refiere a educación en nutrición.

Desde el final de la década de los años 50, hemos sido ahogados con el equivocado mensaje de que si comemos “aceites” vamos a engordar y que las grasas saturadas (como las encontradas en la mantequilla, huevos y carnes rojas) no son saludables, y que las grasas y aceites tropicales (como el aceite de coco y de palma) son casi mortales.

A pesar de que algunos hemos unido nuestros esfuerzos para eliminar las “grasas saturadas” de nuestras dietas por miedo a los altos niveles de colesterol y arterias obstruidas—-los niveles de obesidad, problemas del corazón y cáncer en la población siguen en aumento! Cierto?

Literatura recomendada al respecto incluye:
Eat Fat Lose Fat, escrito por la Dra. Mary Ening (experta internacional de bioquímica de los alimentos y grasas) y Sally Fallon (Presidente de la Fundación Weston A. Price)

En el website de la Fundación Weston A. Price podrán encontrar valiosísima info. variada sobre nutrición. La dirección es: http://westonaprice.org

Picture of Wanda Wanda said on...
10.08.07 at 12:41 AM |

This recipe is very tasty. I used Snapper which has a firm white flesh.

I generally use lemon juice so the juice of the limes was a nice change.

from http://www.only-cookware.com

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