In this post, you can find a step-by-step guide on how to make a delicious Salvadoran Pescado Frito recipe, plus side dish accompaniments.
If you have never tried Salvadoran food before, you need to. It is so delicious, I could eat it every day. Well lucky me, I get to eat Salvadoran food a couple of times a week because not only is my amazing partner-in-crime a chef, but he’s a Salvadoran chef at that.
Well, I have been quite selfish the past nine years because I have wanted to keep him and all of his concoctions to myself. However, it’s time to reveal his talent to the world.
Keep reading for a step-by-step guide on how to make this delicious Salvadoran Pescado Frito recipe, plus side dish recommendations!
This Pescado Frito recipe that I am going to share with you today is a Salvadoran delicacy, and it is so finger-licking-good that as soon as Carlos or I mention the words “pescado frito”, we are running to Wegmans to get all of the ingredients!
Pescado Frito means fried fish; however, this is not the kind of fried fish that you may have tried before.
This fried fish has no batter, bread crumbs, or egg. It is cooked in oil, however, Carlos’s way of preparing and marinating the fish before frying it gives it a to-die-for flavor that leaves the fish dorado y crujiente (golden and crispy).
This recipe is for an entire entree. It comes with two sides, an iceberg salad, and rice. And if you want to make it a full-fledged Salvadoran meal, you cannot miss out on the homemade tortillas made from masa.
The total cooking time includes the time it takes to prepare all of this dish’s components. If you are a multitasker, it will take you significantly less time.
Ingredients for Salvadoran Pescado Frito
- 2 Whole Fish
- 1 cup of Mustard
- 4 Limes
- 1 Lemons (optional)
- 2 cups of rice
- 1 Head of Iceberg lettuce
- 2 Tomatoes
- 1 Red Onion
- Masa (Optional)
- 1 cup of Oil
- Sea Salt
My favorite place to buy fresh fish is Wegmans. They have a great selection of meaty fish at an affordable price. The particular fish we used in this tutorial is a Branzino, the Italian name for a Mediterranean Sea Bass.
*Don’t settle for the cheapest option. The best quality the fish, will be more meatier and have less bones. Remember, this is a delicacy, so it is more about quality over quantity.
Select a fresh fish (preferably whole), and small to medium in size so that it properly fits in your saute pan.
Thank you so much for reading. I hope you enjoy this dish. If you give it a try, please let me know your thoughts in the comments below!!!
