Pargo frito (fried red snapper fish)

pargo_frito_(fried_red_snapper_fish)

One of the most beloved dishes in Colombian cuisine is the pargo frito or fried red snapper fish. With its crispy skin and tender, juicy flesh, this seafood delicacy is a favorite among locals and tourists alike. It’s a dish that has been passed down for generations and is often enjoyed during family gatherings, Sunday lunches, and special occasions. This dish is straightforward to prepare, making it perfect for novice cooks, and it pairs well with various side dishes, including rice, plantains, and coleslaw.

Colombian Pargo frito is made using fresh red snapper, which is marinated in a mixture of lime juice, garlic, and spices for up to a few hours, making sure the seasonings penetrate the fish’s flesh. The snapper is traditionally deep-fried until crispy and golden. It’s an excellent choice for frying due to its firm texture, and it can be served whole or filleted.

To prepare this dish, start by cleaning the fish and removing its scales and guts. Once done, cut a few slits into the fish’s skin, and flavor the fish with your favorite herbs and spices. A favorite blend includes garlic, paprika, salt, and pepper. Using your fingers or a small brush, rub the seasoning generously on the fish, ensuring it’s distributed evenly. Then, place the snapper in a pan and marinate it in lime juice for up to 30 minutes before frying.

To achieve the perfect crisp on the snapper’s skin, it’s essential to use suitable oil for frying. In Colombia, the traditional oil used for frying is vegetable oil or coconut oil. The snapper should be completely submerged in the hot oil to ensure even browning. Fry the fish for approximately 10 to 15 minutes, or until golden brown and the flesh is opaque.

Once the pargo frito is cooked, it’s typically served on a bed of lettuce with lime wedges on the side. This provides the perfect contrast to the crispy, savory fish flesh. Some also like to add fresh cilantro, finely sliced onions, and chopped tomatoes to the lettuce bed.

Pargo frito is excellent because it’s not only delicious but also nutritious. Red snapper is loaded with vitamins and antioxidants that are ideal for maintaining a healthy body. It’s also high in protein and low in fat, making it an ideal dish for people looking to watch their calorie intake.

In conclusion, the Colombian Pargo frito is a dish that’s appreciated and loved by many. Its unique blend of spices and tangy lime juice make it a memorable meal that’s perfect for any occasion. Whether you’re entertaining friends or family, this dish is easy to prepare and is sure to impress. So, why not try it out today and maybe add it to your list of favorite seafood dishes?

Ingredients:

  • 1 red snapper fish (cleaned and scaled)
  • Salt and black pepper to taste
  • 2-3 garlic cloves (minced)
  • 2 tbsp vegetable oil
  • 1 tbsp lime juice
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 tsp paprika
  • Vegetable oil (for frying)

Instructions:

  1. Rinse the red snapper under cold water and pat it dry with paper towels. Make a few deep cuts on both sides of the fish using a sharp knife.
  2. Season the fish with salt, black pepper, minced garlic, vegetable oil, and lime juice. Rub the seasoning inside the cuts and on the skin.
  3. In a shallow dish, combine the cornmeal, all-purpose flour, paprika, and a pinch of salt.
  4. Dip the fish in the flour mixture, coating it evenly on both sides.
  5. In a large skillet or deep fryer, heat enough vegetable oil over medium-high heat. Add the fish to the hot oil and fry until golden brown and crispy, about 5-6 minutes per side.
  6. Once the fish is cooked, carefully remove it from the hot oil and transfer it to a paper towel-lined plate to drain off excess oil.
  7. Serve the Colombian Pargo frito hot with a side of rice, fried plantains, and ají sauce. Enjoy!