Fried Fish
HB-0947 · Hand-built original · Honduran
Fried Fish is a Honduran main course built around scales. It takes 2 h 10 min in total and makes 4 Servings. It is prepared in a straightforward, home-style way.
HonduranMain Course2 hr 10 min4 Servings1448 kcalDairy-freeEgg-freeDiabetic
Main ingredient: scales
Servings:4quantities adjust to match
Ingredients
- 4 whole fish (about 12 ounces each), cleaned and scaled
- 1 tablespoon powdered seafood broth (or fish bouillon)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon annatto (achiote) oil or annatto powder mixed with 1 tablespoon oil
- 1 cup all-purpose flour
- Lard or neutral oil, for frying (about 2 cups)
- 3 green plantains, peeled and cut into thick slices
- Lemon wedges, to serve
Method
- Pat the fish very dry. Rub inside and out with the seafood broth powder, salt, pepper, and annatto oil. Cover and marinate in the refrigerator for 1 hour.
- Dredge each fish lightly in flour, shaking off the excess.
- Heat about 1/2 inch of lard or oil in a large heavy skillet over medium-high heat until shimmering.
- Fry the fish one or two at a time for 6 to 8 minutes per side, until the skin is crisp and golden and the flesh flakes easily. Drain on a rack and keep warm.
- In the same fat, fry the plantain slices for 3 to 4 minutes per side until golden at the edges and tender. Drain and sprinkle with salt.
- Serve the fish hot with the plantains and lemon wedges.
Prep: 30 min · Cook: 2 h · Total: 2 h 10 min
Nutrition (per serving, where published)
1448 kcalCalories
59.3 gProtein
24 gCarbs
122 gFat
48.3 gSaturates
1.2 gFibre
0.2 gSugars
1312 mgSodium
250 mgCholesterol
1035 mgPotassium
49 mgCalcium
2.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data