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!
If you’ve ever dreamed of serving an impressive, restaurant-quality fish dish at home, this recipe is for you. Crispy Fried Whole Fish, or Pescado Frito, is a stunning centerpiece for any meal. Paired with the rich, creamy flavors of Maque Choux, it’s a guaranteed crowd-pleaser.
Maque Choux
I served this fried whole fish with Corn Maque Choux (pronounced mock shoe). Maque Choux is a classic Cajun dish made with a spicy mix of corn, tomatoes, peppers, and onions. It pairs perfectly with every bite of this crispy fish. Sometimes I start my Maque Choux with bacon, but it’s Lent, and I’m Catholic. For this version, I used butter while we abstain from meat on Fridays.
The South offers endless variations of Maque Choux. Some recipes include bacon or okra, while others add hot peppers. However, people almost always serve it as a side dish.
My Maque Choux complements the fried whole fish as a clear and equal partner to the main dish. It comes together quickly once you prep and chop all the ingredients.
You can cook this dish in a cast iron skillet, but I suggest using a nonstick skillet. This preserves the vibrant colors of the corn and peppers. A cast iron skillet may cause the vegetables to take on a grayish hue.
White Bass
I used a whole white bass for this dish. I caught it while ice fishing here in North Dakota. As soon as I got home, I gutted the fish and removed the gills and scales. If you don’t have access to bass, try a red snapper or porgy from your local fish market.
Every winter, people flock to North Dakota’s frozen lakes to catch jumbo perch. In the summer, they focus on walleye. This leaves the healthy white bass population largely untouched year-round.
When people ask about white bass, I often compare their shape and personality to a largemouth bass. However, they aren’t related.
White bass also go by the names silver or sand bass in some parts of the country. Here in North Dakota, the North Dakota Game & Fish Department officially calls them white bass.
5 Great Reasons To Catch White Bass
1. White bass grow large thanks to the abundant forage available in North Dakota.
2. They bite frequently, even when perch or walleye aren’t biting.
3. They fight hard, making them fun to catch.
4. Kids can easily catch them, too.
5. Most importantly, they taste great in recipes like this Fried Whole Fish (Pescado Frito) Recipe.
Combining Pescado Frito & Maque Choux
Pescado Frito offers crisp, golden fish skin and tender, flaky meat. The frying process brings out the fish’s natural sweetness. Maque Choux, a traditional Southern corn dish, adds a creamy, slightly spicy counterpart. Together, they balance perfectly, creating a meal that’s as satisfying as it is beautiful.
For this recipe, I used a white bass I caught here in North Dakota. However, you could any bass-type fish or even a store-bought whole red snapper. Both fish are mild, firm, and fry beautifully. Be sure to choose a fresh, high-quality whole fish for the best results.
Ingredients
For the Crispy Whole Fish
- 1 whole bass or red snapper, gutted and scaled
- 2 tablespoons all-purpose flour
- 1 tablespoon Sazon Goya seasoning
- ¼ cup cornstarch
- 1 cup canola oil
For the Maque Choux
- 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
- ½ cup heavy whipping cream
- ¼ cup chopped fresh parsley
- Salt and black pepper, to taste
How to Make Maque Choux
Make the Maque Choux Melt the butter in a large skillet over medium-high heat. Add the diced onion and bell pepper. Cook, stirring often, until softened, about six minutes. Add the drained corn and fire-roasted tomatoes. Continue cooking for another five minutes, stirring frequently. Stir in the heavy cream and cook for two more minutes. Reduce the heat to low and keep warm.
How to Make Fried Whole Fish
1. Prepare the Fish Rinse the fish under cold water. Check for remaining scales and remove the gills with game shears. Score the fish three or four times on both sides with a sharp knife. This helps the fish cook evenly and absorb more flavor.
2. Dry and Season Drain the fish in a large colander. Pat both sides dry with paper towels and place it on a large plate. Sprinkle about ¼ teaspoon of salt on each side. Let it sit for 15 minutes to enhance the flavor.
3. Coat the Fish Rub the fish with flour and Sazon Goya, ensuring the seasoning gets into the cuts. Dredge both sides in cornstarch and set aside while you prepare the Maque Choux.
4. Heat the Oil In a large cast-iron skillet or wok, heat the canola oil to 350 degrees F. Use a thermometer to ensure accurate temperature control.
5. Fry the Fish Pat the fish dry once more with a paper towel. Carefully place it into the hot oil in one smooth motion. Do not move the fish once it’s in the oil.After one minute, reduce the heat to medium to avoid burning the skin. Fry for four more minutes on the first side. Flip the fish gently and fry for an additional five minutes until crispy and golden. Use a metal spoon to baste the fish with hot oil as it cooks.
6. Rest and Serve Transfer the fried fish to a metal rack set over a rimmed baking sheet. Let it rest for two minutes. Place the fish on a large serving platter and arrange the Maque Choux around it. Garnish with chopped parsley and season with salt and pepper if needed. Serve immediately.
Tips For Success
- Choose the Right Fish: Bass and red snapper are ideal because of their firm texture and mild flavor. Freshness is key, so either catch the fish yourself or buy from a trusted fish market.
- Control the Oil Temperature: Maintaining 350 degrees F is crucial for crispy skin and tender meat. Too hot, and the skin will burn. Too cool, and the fish will absorb excess oil.
- Don’t Skip the Resting Step: Resting the fish ensures it stays crispy while allowing any excess oil to drain.
Why This Fried Whole Fish Recipe Works
Frying the fish whole ensures maximum flavor and tenderness. The Sazon Goya seasoning adds a subtle kick, while the Corn Maque Choux provides a creamy, colorful contrast. Together, they create a balanced dish that’s easy enough for a weeknight and impressive enough for guests.
With this Crispy Fried Whole Fish and Corn Maque Choux recipe, you can bring the flavors of Spanish and Louisiana cuisine into your kitchen. The steps are simple, the ingredients are accessible, and the results are spectacular.
More Fish Recipes
If you’re looking for another delicious fish recipe from Wild Game & Fish, check out some of our favorites below:
- Butter Poached Puffer Fish
- Fried Northern Pike and Peach Cherry Tomato Salad
- Mediterranean Fish Salad
- Coconut Crusted Fish
- Lahori Fish
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Crispy Fried Whole Fish (Pescado Frito) with Maque Choux
Ingredients
- 1 whole bass or red snapper, gutted and scaled
- 2 tablespoons all-purpose flour
- 1 tablespoon Sazon Goya seasoning
- ¼ 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
- ½ cup heavy whipping cream
- ¼ 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 ¼ 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.
Melissa says
This was the best fish I've had in a long time!!
Jeff Benda says
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.
Mel says
This was super fun to make! And delicious!
Jeff Benda says
Thanks Mel. Glad you liked the Pescado Frito. It's one of our favorites.