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Pescado Frito (Colombian Fried Red Snapper)


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Pescado Frito is the kind of beachside meal that feels both simple and special: crispy whole fried fish served with crunchy tostones, and bright ají picante. The citrusy sofrito marinade keeps the fish tender and flavorful while the quick fry gives it that deeply golden crust. Serve it up with a tall chelada for Caribbean beachside restaurant vibes.

Pescado Frito with aji picante, tostones, avocado, and white rice on a plate.

This crispy whole fried fish is inspired by the pescado frito commonly served along the Caribbean coast of Colombia. Whenever I travel anywhere in the Caribbean, this is what I order. The fish is crispy and tender, the tostones crunchy, salty, and garlicky. The best part is eating everything with the aji picante– bright, fresh, and spicy. Now, my next favorite thing to order is Colombian empanadas, you have to give them a try, too!

Pescado Frito with aji picante, tostones, avocado, and white rice on a plate.Pescado Frito with aji picante, tostones, avocado, and white rice on a plate.

Ingredients You’ll Need for Pescado Frito

Ingredients for Pescado Frito.Ingredients for Pescado Frito.
  1. Whole red snapper – I like using red snapper here because it has a tender, flaky texture and a clean flavor that pairs well with the bright citrus marinade.
  2. Lime juice – Brightens the marinade and helps tenderize the snapper during the short marinating time.
  3. Sazon – Adds savory depth that is unmatched. I prefer using it in both the marinade and flour coating so the flavor carries through every layer.
  4. Green plantains – Tostones are the perfect side for pescado frito. This is the combination I always have when I’m in Colombia.
  5. Aji picante – This Colombian salsa brings freshness and heat that cuts through the richness of the fried fish and ties the whole plate together.

For the rest of the ingredients, please refer to the recipe index card below!

How I Clean Red Snapper

Cleaning fish in water with lime.Cleaning fish in water with lime.

Ask your fishmonger to clean and scale the snapper before bringing it home. I like to rinse the fish in a large bowl of water, then rub it all over with a halved lime. After that, rinse it in fresh water a few times until the water runs clear. Pat the fish thoroughly dry with paper towels before marinating to help the flavors adhere better.

Quick Tips for the Best Pescado Frito

  • Don’t skip cutting slits into the fish. They help the marinade penetrate deeper and allow the fish to cook more evenly.
  • Don’t marinate the snapper longer than 30 minutes to avoid cooking the fish in the acid.
  • Pat the fish lightly before dredging so the flour coating sticks evenly without becoming gummy.
  • If red snapper isn’t available, branzino or black sea bass work well too.
  • The double fry is what gives tostones their crisp texture. The first fry softens the plantains while the second fry creates the crunchy exterior.
Fried tostones on a sheet tray.Fried tostones on a sheet tray.

Make-Ahead, Storage & Reheating

The ají picante can be made up to 1 day ahead and stored in an airtight container in the refrigerator.

Pescado frito is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat the fish in a 375°F oven or air fryer until warmed through and crisp again. Avoid microwaving if possible, as it softens the crust.

If you tried this Pescado Frito recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

For the sofrito marinade:

To Make the Sofrito Marinade:

  • In a blender, blitz the lime juice, green onion, garlic, cilantro, cumin, sazon, and salt. Blend until the ingredients emulsify.

  • Now, pat the snapper dry with paper towels and cut three 2 ½ -inch diagonal slits about 1-inch apart along the trunk of the fish on both sides. Place the fish in a large shallow container and cover the fish in the marinade, being sure to get in between the slits. Marinate the red snapper for 20 minutes in the refrigerator.

To Fry the Plantains:

  • In a large braiser, add the oil a little less than halfway up. Heat the oil to 350°F.

  • Now, prepare to fry the tostones. Peel away the skin from the plantains and slice crosswise into 2-inch pieces. Carefully, add the plantains to the hot oil and fry for about 3 minutes on one side, then flip and fry for another 3-5 minutes, until golden and tender. They should be tender enough that you can insert a skewer through them. Remove the plantains from the oil and drain on a paper-towel-lined plate. Keep the oil hot for the second fry.

  • Using a plate on a cutting board, smash each plantain into a disc. Fill a shallow bowl with water, then add the grated garlic and salt. Mix to combine. Now, dip each plantain into the garlic water, shake off the excess, and immediately place in the hot oil. Fry for 2-3 minutes until crisp and golden. Do this step in batches if necessary.

To Fry the Fish:

  • Remove the fish from the marinade. With a paper towel, gently wipe away excess marinade, it doesn’t have to be completely dry. In a shallow baking dish, mix together the flour, salt, and rest of the sazon packet. Dredge the fish on both sides, making sure the flour coats the entire fish.

  • Gently lay the fish in the hot oil and fry until golden, about 5 minutes on each side. The internal temperature on the thickest part should read 135°F. Remove the pescado frito from the oil, drain on a paper-towel-lined plate, and sprinkle with flaky sea salt.

  • Serve pescado frito with tostones, aji picante, and sliced avocado.

Quick Tips

  • Don’t skip cutting slits into the fish. They help the marinade penetrate deeper and allow the fish to cook more evenly.
  • Don’t marinate the snapper longer than 30 minutes to avoid cooking the fish in the acid.
  • Pat the fish lightly before dredging so the flour coating sticks evenly without becoming gummy.
  • If red snapper isn’t available, branzino or black sea bass work well too.
  • The double fry is what gives tostones their crisp texture. The first fry softens the plantains while the second fry creates the crunchy exterior.

Make Ahead, Storage, & Reheating

The ají picante can be made up to 1 day ahead and stored in an airtight container in the refrigerator.Pescado frito is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.Reheat the fish in a 375°F oven or air fryer until warmed through and crisp again. Avoid microwaving if possible, as it softens the crust.

Calories: 791kcal | Carbohydrates: 105g | Protein: 54g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 2170mg | Potassium: 2031mg | Fiber: 9g | Sugar: 7g | Vitamin A: 983IU | Vitamin C: 87mg | Calcium: 148mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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