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Pescado Frito


  • 6 small Fish Snapper, Pompano or Grouper scaled, gilled and gutted
  • ½ teaspoon Oregano, Thyme leaves or Parsley Dry is better here
  • 3 Garlic Cloves, Minced
  • ½ teaspoon Tellicherry Pepper
  • 1 teaspoon Sea Salt
  • 3 tablespoons Cornstarch Flour works as well
  • 4 cups Vegetable Oil
  • 2 limes cut into wedges


  • Score fish 3 or 4 times diagonally on both sides. Pat dry with a paper towel.
  • Sprinkle each fish with a pinch of thyme (or oregano), garlic, pepper and salt. Rub each fish with salt and pepper,followed by the cornstarch, making sure it gets into the cuts.
  • In a frying pot heat the oil over medium-high heat. Deep-fry one by one until golden brown on both sides. Place on a paper towel to drain excess oil.
  • Serve with Fresh Lettuce, Tomatoes and garnish with the lime /Lemon wedges and salt on the side.