Pescado Frito (Colombian Fried Fish) with Coconut Rice and Plantains

A classic Colombian dish featuring whole fish marinated in vibrant spices, fried to golden perfection, and served with fragrant coconut rice and sweet plantains.

Prep Time

20 minutes

Total Time

55 minutes

Calories

925 kcal

Difficulty

Medium

Equipment

6 items

Cost

£3.71/serving

Season:

☀️ Summer

Meal Type:

Snack

Cuisine:

Thai

Main Ingredient:

Fish•Rice

Ingredients

Servings

4small (6-8oz)Whole Fish (Snapper, Tilapia, or similar)(Scaled and gutted)

£8.00

0.3cupLime Juice(Freshly squeezed)

£0.30

4clovesGarlic(Minced)

£0.20

1teaspoonGround Cumin

£0.05

0.5teaspoonAnnatto Powder (Achiote)(For color and flavor)

£0.15

0.5teaspoonDried Oregano

£0.03

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Freshly ground)

£0.02

0.5cupAll-Purpose Flour(For dredging)

£0.05

3cupsVegetable Oil(For frying)

£1.50

1can (13.5oz)Coconut Milk(Full fat recommended)

£1.20

1cupLong Grain Rice(Rinsed)

£0.30

0.5teaspoonSalt(For coconut rice)

£0.01

3Ripe Plantains(Very ripe, black spots are okay)

£1.50

2tablespoonsVegetable Oil(For frying plantains)

£1.50

Total Cost

£14.82

£3.71 per serving

Instructions

1.
**Marinate the Fish:** In a large bowl, combine lime juice, minced garlic, cumin, annatto powder, oregano, salt, and pepper. Mix well.
2.
Place the fish in the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
3.
**Prepare Coconut Rice:** In a large pot, combine coconut milk, rice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
4.
Fluff the rice with a fork and set aside to keep warm.
5.
**Prepare the Plantains:** Peel the plantains and slice them diagonally into 1/2-inch thick pieces.
6.
Heat vegetable oil in a skillet over medium heat. Fry the plantain slices in batches until golden brown and caramelized on both sides (about 3-4 minutes per side).
7.
Remove the plantains from the skillet and place them on paper towels to drain excess oil.
8.
**Fry the Fish:** Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
9.
Dredge each fish in all-purpose flour, shaking off any excess.
10.
Carefully place the fish in the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and crispy. The cooking time will depend on the thickness of the fish.
11.
Remove the fish from the oil and place them on paper towels to drain excess oil.
12.
**Serve:** Serve the Pescado Frito immediately with a generous serving of coconut rice and sweet plantains. Garnish with lime wedges if desired.

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My Notes

Nutrition Information

Nutrition per serving (450g)

925 kcal / 3870 kJ

Carbs

64g

25% of RDA

Fat

55g

79% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

18 g

20% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

32 g

160% of RDA

Chef's Tips

Ensure the oil is hot enough before frying the fish to achieve a crispy exterior and avoid soggy fish.

Don't overcrowd the pan when frying the fish, as this will lower the oil temperature and result in less crispy fish. Fry in batches if necessary.

For a spicier kick, add a pinch of cayenne pepper or finely chopped chili peppers to the marinade.

To prevent the fish from sticking to the pan, make sure the oil is properly heated and the fish is well dredged in flour.

Serve with a side of Colombian Hogao (tomato and onion sauce) for an authentic experience.

Cooking Equipment

Large Bowl

Shallow Dish

Large Skillet or Deep Fryer

Large Pot

Slotted Spoon

Paper Towels

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Ensure the oil is hot enough before frying the fish to achieve a crispy exterior and avoid soggy fish.

Don't overcrowd the pan when frying the fish, as this will lower the oil temperature and result in less crispy fish. Fry in batches if necessary.

For a spicier kick, add a pinch of cayenne pepper or finely chopped chili peppers to the marinade.

To prevent the fish from sticking to the pan, make sure the oil is properly heated and the fish is well dredged in flour.

Serve with a side of Colombian Hogao (tomato and onion sauce) for an authentic experience.

Pescado Frito (Colombian Fried Fish) with Coconut Rice and Plantains

Ingredients

Instructions