Pescado Frito

May 27th, 2011 § 0 comments § permalink

Serves 6


1 ½ -2 pounds whole fish (sea bass, snapper)
1 clove garlic, mashed
1 chili, chopped fine
1 tablespoon olive oil
1 teaspoon coarse salt
¾ cup whole-wheat flour
¼ cup cornstarch
1 teaspoon salt
1 teaspoon pepper
Vegetable oil
Lime wedges


In the body of the fish cut shallow criss-cross line (patterns) across the fish on both sides of the body. Mix the garlic, chili, olive oil and coarse salt together and rub all over fish. Mix together the whole-wheat flour and corn starch and salt. Dredge the fish into the flour mixture well, making sure all parts including cut parts are well coated. Heat about ½ inch of oil in a sauté pan on high heat. Add the fish and fry for about 4-5 minutes per side or until golden brown. Drain on paper towels and serve immediately with lime wedge garnishes.

Whole Fish Roasted on a Bed of Seaweed

December 6th, 2010 § 0 comments § permalink

Serves 6


1 (4 pounds) whole fish (Striped Sea Bass, Mackerel, Bluefish or other locally caught fish), scalled and gutted
2 pounds fresh seaweed
Sea salt


Preheat the oven to 400°F.

Season the fish with sea salt.

Lay the seaweed out on a large roasting pan, and let the fish rest on top of it.

Roast the fish to desired doneness. About 20 to 30 minutes depending on the size and shape of the fish.

©Recipe Property of Jacques Gautier, Palo Santo

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