🇩🇴 Dominican Republic recipe
Pescado Frito
Pescado Frito is a staple of Dominican coastal cooking — a whole red snapper scored, marinated in citrus and garlic, dredged in seasoned flour, and deep-fried until the skin is shatteringly crispy while the flesh inside remains moist and flaky. Served alongside tostones and drizzled with a tangy wasakaka or lime-garlic vinaigrette, it is the dish that defines beachside eating in the Dominican Republic, from Boca Chica to Las Terrenas.
Prep15 mins + 30 min marinate
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 2 whole red snappers (about 700g each), cleaned and scaled
- 4 tablespoons lime juice
- 4 tablespoons sour orange juice
- 6 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1½ cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- Vegetable oil for deep frying
- For the lime vinaigrette:
- Juice of 3 limes
- 4 cloves garlic, finely minced
- 1 small red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons white vinegar
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 480
- Protein
- 40 g
- Carbs
- 16 g
- Fat
- 24 g
