Pescado Frito

Ingredients

Vegetable oil

for frying

Cornmeal

1/2 cup

All-purpose flour

1/2 cup

Black pepper

1 teaspoon

Salt

1 teaspoon

Garlic powder

1 teaspoon

Lime juice

2 tablespoons

Fish fillets (such as tilapia or snapper)

4 (6-ounce) fillets

Fresh lime wedges

for serving

Instructions

1. In a shallow dish, whisk together the lime juice, garlic powder, salt, and black pepper to create a flavorful marinade.
2. Place the fish fillets in the marinade, turning to coat both sides. Allow the fish to marinate for 10 minutes to absorb the delicious flavors.
3. In a separate shallow dish, combine the cornmeal and all-purpose flour, mixing well to ensure even distribution.
4. Remove the fish from the marinade, allowing any excess to drip off, then dredge each fillet in the cornmeal-flour mixture, ensuring an even coating for a crispy finish.
5. In a large skillet, heat vegetable oil over medium-high heat until shimmering. Ensure there’s enough oil to submerge the fish halfway.
6. Carefully place the coated fish fillets in the hot oil. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
7. Once cooked, transfer the fried fish to a paper towel-lined plate to drain any excess oil.
8. Serve the Pescado Frito hot with fresh lime wedges for squeezing over the top, and pair with your favorite sides like rice, beans, or a colorful salad.