Pescado Frito (Caribbean Fried Whole Fish)
Photo: lalo Hernandez / Unsplash
Whole fish scored and marinated in lime, garlic and salt, then fried until the skin is golden and crackling and the flesh is moist. Served the Cartagena way with coconut rice, patacones and a fresh salad.
Servings
Ingredients
Nutrition
Per serving
Steps
Cut the fish
Pat the fish completely dry with paper towels, then make 3-4 deep diagonal cuts down to the bone on each side. This helps the fish cook evenly and soak up the marinade.
- 4 whole fish
✅ Done when: cuts reach the bone on both sides of each fish
Marinate
Mix the juice of 2 limes with the garlic, salt and pepper, and rub it all over the fish, into the cuts and the cavity. Set aside the juice of the remaining lime for the salad in step 5, then let the fish marinate for 30 minutes.
- 4 fish, cut
- 2 limes (juice) lime juice
- 6 cloves garlic paste
- 2 tsp salt
- ½ tsp black pepper
Dry and coat
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Fry
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Serve
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Cut the fish
Pat the fish completely dry with paper towels, then make 3-4 deep diagonal cuts down to the bone on each side. This helps the fish cook evenly and soak up the marinade.
- 4 whole fish
✅ Done when: cuts reach the bone on both sides of each fish
Marinate
Mix the juice of 2 limes with the garlic, salt and pepper, and rub it all over the fish, into the cuts and the cavity. Set aside the juice of the remaining lime for the salad in step 5, then let the fish marinate for 30 minutes.
- 4 fish, cut
- 2 limes (juice) lime juice
- 6 cloves garlic paste
- 2 tsp salt
- ½ tsp black pepper
Dry and coat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
On the beaches of Cartagena, Santa Marta and the Rosario Islands, fishermen sell the day's catch to cooks who fry it whole on the spot. A crisp fried fish with coconut rice, patacones and salad is the classic coastal lunch.
In the interior, fried mojarra (tilapia) from rivers and reservoirs is just as popular, especially on weekend trips out of the city.
⭐ Why It's Famous
Simple seasoning lets the fresh fish shine, and the crunchy skin is the best part.
💡 Fun Fact
Coastal Colombians eat the whole fish with their hands — and the crunchy fins and tail are considered a treat.
Cartagena & the Caribbean coast
10.39°N, -75.48°W
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