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!
Servings: 4 servings
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.
