Cuban Frito Pescado

Fried fish is one of the simplest recipes we prepare in Cuba and, of course, one of the most delicious as well.
There are many ways to cook fish, fillet, wheels, ceviche, grilled, steamed or baked, but there is no doubt that frying it brings out its flavor to an irresistible level.
Today we invite you to prepare our homemade whole fried fish recipe.
In this case it is preferable that it is a fresh fish and of small or medium size so that it fits in the pan and can be cooked properly. Today we have pez loro. The parrot fish is a very typical species of our reefs and well appreciated throughout the country.
The ingredients we use for seasoning are few and very simple, but sufficient to give it a delicious flavor.

How to prepare fried fish?
The first thing we will do is prepare and season the fish, for this we make 3 or 4 diagonal cuts on both sides.
Then we add the juice of the lemons, the well crushed garlic cloves, salt and pepper. Let it sit for 10 to 20 minutes so that the ingredients penetrate well and it has a spicy flavor.
Finally, in a pan with plenty of hot oil (covering the fish), let it fry until golden brown on both sides. It is recommended to only turn the fish once or twice, to handle it as little as possible and thus maintain its shape. Finally, we remove it and place it on a plate, and drain the excess fat with absorbent paper.
Optional:
You can add another ingredient of your choice such as thyme, bay leaf, ground oregano or some that are sold in supermarkets and are specifically for cooking fish.
If you want a healthier version of this recipe, use the oven, the result will be just as tasty.
Whole fried fish can be served with fried ripe plantains, chicharritas or tostones, white rice, salad and fried or cooked sweet potatoes.
So here's another treat since we no longer saw fish on the menu.