Preparation Time
30
Note
The recipe for fried fish has some tricks. The first is to clean the fish very well. The bones are heat resistant and can interfere with the cooking process. You will need to apply more heat than necessary, and you run the risk of it remaining raw or gelatinous inside. The second trick is to marinate the fish the night before and add a little lemon—not too much, as it can become overly acidic and unpleasant.
Ingredients
- 1 whole fish y limpio
- 1 lemon
- 5 cloves of garlic
- 1 cup of oil
- Salt and pepper to taste
Instructions
Clean the fish and gently pat it dry. Make three diagonal cuts in the skin on each side. Season with salt and pepper to taste and rub in the smashed garlic cloves. Add the lemon juice. Let it rest for at least two hours before frying.
To fry the whole fish, use medium heat. High heat will only burn the exterior. Allow each side of the fish to fry for about 3 minutes, then flip it to cook the other side. Repeat the process until you achieve the golden color you desire.
Let it rest for a couple of minutes on absorbent paper to remove excess fat.
Fried fish pairs very well with homemade mayonnaise, with a strong garlic flavor. You can also season it with a good Cuban mojo.
I hope you enjoy this recipe. Bon appétit!!
Servings
1