How to make it

  • 1. Rinse the fish in cold water, make sure it’s well cleaned, inside and out, pat dry with paper towels.
  • 2. Using a sharp knife, make 3-4 cuts on each side of the fish.
  • 3. Season the fish inside and out with salt and pepper. Rub the fish with the scallions and lime juice. Allow fish sit 10-15 minutes before cooking.
  • 4. Add parsley to the flour and dredge fish with the mix to coat.
  • 5. Pour oil into a large frying pan or wok. The oil should be at least 2 inches (5 cm) deep.
  • 6. Heat the oil over medium-high heat, you can test it by dropping in a small cube of bread. If it sizzles and cooks, it’s ready, or if you have a thermometer, the correct temperature is 375 F.
  • 7. Carefully place the dredged fish in the oil, standing back in case the oil splatters, then turn the heat to medium.
  • 8. Fry the fish, without turning it, for about 5 to 7 minutes.
  • 9. Turn the fish and fry about 5 to 7 minutes more or until the skin is crispy.
  • 10. Transfer to a plate lined with paper towels to drain.
  • Find a beautiful beach, pour a decent glass of dry white See Photo. Serve with fried zucchini, rice, avocado and lime wedges on the side. La dolce Vida.

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