Crispy Fried Whole Fish (Pescado Frito) with Maque Choux
Crispy Fried Whole Fish (Pescado Frito) with Maque Choux is my absolute favorite way to cook fish and enjoy the amazing flavors of both Spain and Louisiana at the same time!I love making Pescado Frito (Fried Whole Fish) on special occasions when family and friends can sit down at the table together for a casual meal. Everyone can just reach in and tear into the whole fish with their fingers. It's a fun and social way to eat. WHITE BASSFor this dish I used a whole white bass I caught while ice fishing here in North Dakota. As soon as I got it home, I gutted the fish, then removed the gills and scales. If you don't have access to a bass, a red snapper or porgy from your local fish market is a great substitute!Every winter, people flock to the frozen lakes of North Dakota to try and catch jumbo perch. In the summer months, it's walleye. That leaves the extremely healthy population of white bass relatively untouched all year long. When people ask me about white bass, I usually tell them their shape and personality remind me of a largemouth bass, even though they aren't related.White bass are also called silver or sand bass in some regions of the country. Here in North Dakota, the North Dakota Game & Fish Department designates them as white bass. 5 GREAT REASONS TO CATCH WHITE BASSWhite bass grow big with the abundant forage available here in North Dakota. Second, they bite quite often, even when a perch or walleye bite might slow down. Third, they fight really hard making them a lot of fun to catch. Fourth, kids can catch them easily. And finally, they’re mighty tasty in recipes like this Fried Whole Fish (Pescado Frito) Recipe. WHAT IS PESCADO FRITO?Pescado Frito is fried whole fish made by coating the fish in flour and seasonings and deep-frying it in oil. It's usually served right away, piping hot, and can be eaten as an appetizer or as the main course. Pescado Frito is the perfect dish to place in the middle of the dinner table so everyone can enjoy the beautiful presentation before diving in to devour this delicious fried whole fish.HOW TO MAKE PESCADO FRITOThis fried whole fish recipe may seem a little daunting for those of you who have never prepared whole fish, but I’ve provided all of the details to make sure you are successful!First you need to gut the fish. If you aren't familiar with this process, check out this short video by Jamie Oliver. Next you will clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins. Cut off all of the sharp fins and trim the tail with a good pair of game shears.Let the fish drain in a large colander and pat both sides dry with a couple of paper towels. Transfer the fish to a large plate. Sprinkle about 1/4 teaspoon of salt on both sides of the fish and set aside for 15 minutes.Heat the oil in a large 17-inch cast iron skillet or wok until it reaches 350 degrees F. Pre-heating the oil for this fried whole fish recipe is extremely important to prevent sticking and to keep your fish beautiful for the table.Use a paper towel to pat the fish dry again, and carefully place into the large 17-inch cast iron skillet or wok in one motion. Do not move the fish after placement! After about 1 minute, turn the heat down to medium so you get a nice light crust on the skin without it burning. Fry for another 4 minutes on that side, then flip and fry on the other side for about 5 minutes until crispy and golden. Use a large metal spoon to baste the fish with the hot oil while it cooks.Carefully transfer the cooked fish to a metal rack set over a rimmed baking sheet and let it rest for two minutes.MAQUE CHOUXI served this fried whole fish with Corn Maque Choux (pronounced mock shoe). Maque Choux is a classic Cajun food made with a spicy medley of corn, tomatoes, peppers, and onions. It goes perfectly with every bite of this crispy fish. Sometimes I like to start my Maque Choux with a few slices of bacon, but I'm Catholic and it's Lent, so I went with butter for this version while we abstain from meat on Fridays.Variations of the Maque Choux are endless throughout the South. Some recipes call for bacon, some okra, while others insist on hot peppers. However, it's almost always served as a side dish. My version of the Maque Choux compliments the fried whole fish as a clear and equal partner to the main dish. It comes together in minutes once you have all of the ingredients prepped and chopped and ready to go. While you can prepare this dish in a cast iron skillet, I recommend using a nonstick skillet to preserve the corn and pepper's vibrant color. A cast iron skillet may cause the vegetables to take on a bit of gray color.MORE FISH RECIPES When it comes to fish recipes, this Fried Whole Fish is my wife's absolute favorite! Mine too!Check out one of my other favorite fish recipes like this Lahori Fish, Fish Soup Recipe, Easy Salmon Chowder or Blackened Catfish and Corn Succotash or all the great fish recipes available here on the blog.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Crispy Fried Whole Fish with Maque Choux, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Crispy Fried Whole Fish (Pescado Frito) with Maque Choux recipe? Be sure to leave a 5 star rating RIGHT HERE!
Ingredients
- 1 whole bass or red snapper, gutted and scaled
- 2 tablespoons all-purpose flour
- 1 tablespoon Sazon Goya seasoning
- 1/4 cup cornstarch
- 1 cup canola oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 2 15-ounce cans whole kernel sweet corn, drained
- 1 15-ounce can fire roasted diced tomatoes
- 1/2 cup heavy whipping cream
- 1/4 cup chopped fresh parsley
- salt and black pepper
Instructions
- Rinse the fish under cold water, checking for any remaining scales. Using game shears, remove the gills if they are still there. Use a sharp knife to score the fish 3 or 4 times on both sides, making the slices at an angle. This opens up the fish to the hot oil and makes it cook faster.
- Let the fish drain in a large colander and pat both sides dry with a couple of paper towels. Transfer the fish to a large plate. Sprinkle about 1/4 teaspoon of salt on both sides of the fish and set aside for 15 minutes.
- Rub the fish with the flour and Sazon Goya making sure to get into the cuts, then dredge both sides of the fish with the cornstarch. Set the fish aside while you make the Maque Choux.
- Melt the butter in a large non-stick skillet over medium-high heat.
- Add the onion and bell pepper and cook, stirring often until soft, for about 6 minutes.
- Add the corn and tomatoes and cook, stirring often, for another 5 minutes.
- Add the cream and cook another 2 minutes. Turn the heat down to low and keep warm while you fry the fish.
- Heat the oil in a large 17-inch cast iron skillet or wok until it reaches 350 degrees F.
- Use a paper towel to pat the fish dry again, and carefully place into the large 17-inch cast iron skillet or wok in one motion. Do not move the fish after placement! After about 1 minute, turn the heat down to medium so you get a nice light crust on the skin without it burning. Fry for another 4 minutes on that side, then flip and fry on the other side for about 5 minutes until crispy and golden. Use a large metal spoon to baste the fish with the hot oil while it cooks.
- Carefully transfer the cooked fish to a metal rack set over a rimmed baking sheet and let it rest for two minutes.
- Place the whole fried fish to a large serving platter and arrange the Maque Choux on both sides of it. Garnish with chopped parsley, season with salt and pepper if needed, and serve immediately.
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6 Responses
This was the best fish I’ve had in a long time!!
So glad you tried it and liked it as much as we did! My wife and I absolutely love this dish and enjoyed eating it together for lunch one day.