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Poisson Frit des Caraïbes

Name: Poisson Frit des Caraïbes
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: CO
Ingredients: 4 (about 450g each) whole red snapper, mojarra (tilapia) or sea bream, scaled and gutted; 3 limes, juiced, plus wedges to serve; 6 cloves garlic, crushed to a paste; 2 tsp salt; ½ tsp black pepper; 4 tbsp cornflour (cornstarch) or rice flour, for dusting; 1 litre neutral oil (such as vegetable or sunflower oil), for frying; 1 small onion, thinly sliced, for the salad; 2 tomatoes, sliced, for the salad

Photo : lalo Hernandez / Unsplash

40m

Prépa

15m

Cuisson

Portions

Moyen

Difficulté

Poisson entier mariné au citron vert et à l'ail, frit croustillant, servi avec riz coco et patacones.

#colombian#caribbean#cartagena#fish#fried#whole-fish#lime#seafood

Portions

4portions

Ingrédients

Nutrition

calories420

protein42g

carbs10g

fat23g

fiber1g

Par portion

Étapes

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

✅ C'est prêt quand : 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

⏱30:00

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

✅ C'est prêt quand : cuts reach the bone on both sides of each fish

Marinate

4 fish, cut
2 limes (juice) lime juice
6 cloves garlic paste
2 tsp salt
½ tsp black pepper

⏱30:00

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

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Serve

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History & Culture

The Story Behind the Dish

📍 Cartagena & the Caribbean coast📅 Traditional🐟 CO

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.