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Crispy Pescado Frito with Tostones, Aji Picante, and Fresh Avocado Recipe

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4 from 28 reviews

Pescado Frito is a classic Latin American fried whole red snapper dish marinated in a vibrant sofrito marinade, served with crispy twice-fried green plantains (tostones) and a spicy aji picante sauce. This recipe highlights the perfect balance of crispy, tender fish with flavorful sides and fresh avocado, making it a delicious and satisfying seafood meal.

Ingredients

Fish and Marinade

  • 1 pound whole red snapper (cleaned and scales removed)
  • ½ cup all-purpose flour (for dredging)
  • ½ packet sazon (½ teaspoon)
  • ½ teaspoon kosher salt
  • 2 limes (juiced)
  • 1 green onion
  • 2 garlic cloves
  • ¼ cup cilantro
  • ¼ teaspoon ground cumin
  • ½ packet sazon (½ teaspoon)
  • ½ teaspoon kosher salt

Frying and Garnish

  • Oil (for frying, enough to fill braiser about halfway)
  • Flaky sea salt (for garnish)
  • Sliced avocado (for serving)

Plantains

  • 2 green plantains
  • ½ cup water
  • 1 garlic clove (grated)
  • 1 teaspoon kosher salt

Aji Picante Sauce

  • 1 roma tomato (finely chopped)
  • 2 green onions (finely chopped)
  • 3 tablespoons finely chopped cilantro
  • 1 jalapeño (finely chopped)
  • 1 tablespoon white vinegar
  • 1 lime (juiced)
  • 1 teaspoon kosher salt

Instructions

  1. Make the Sofrito Marinade: In a blender, combine the lime juice, green onion, garlic, cilantro, ground cumin, ½ packet sazon, and ½ teaspoon kosher salt. Blend until the ingredients emulsify into a smooth marinade.
  2. Marinate the Fish: Pat the red snapper dry with paper towels. Cut three 2½-inch diagonal slits about 1 inch apart along both sides of the fish. Place the fish in a large shallow container and thoroughly coat it with the marinade, making sure to get it inside the slits. Refrigerate and marinate for 20 minutes.
  3. Prepare the Aji Picante: In a small bowl, mix together finely chopped roma tomato, green onions, cilantro, jalapeño, white vinegar, lime juice, and kosher salt. Refrigerate until ready to serve.
  4. Heat Oil for Frying Plantains: In a large braiser or deep skillet, pour oil to about halfway up the sides and heat it to 350°F (about 175°C).
  5. Fry the Plantains (First Fry): Peel the green plantains and slice them crosswise into 2-inch pieces. Carefully add the plantains to the hot oil and fry for about 3 minutes on one side. Flip and fry for another 3 to 5 minutes until golden and tender. They should be soft enough to insert a skewer through. Remove and drain on paper towels. Keep the oil hot for the second fry.
  6. Prepare tostones for Second Fry: Using a plate on a cutting board, smash each fried plantain piece into a disc. In a shallow bowl, combine ½ cup water with grated garlic and 1 teaspoon kosher salt. Dip each smashed plantain into the garlic water, shake off excess, and immediately return to hot oil.
  7. Fry the Plantains (Second Fry): Fry the dipped plantain discs in batches for 2 to 3 minutes until crisp and golden. Remove and drain on paper towels.
  8. Prepare Fish for Frying: Remove the fish from marinade, and gently blot off excess marinade with a paper towel (fish does not need to be completely dry). In a shallow dish, mix together the flour, remaining ½ packet sazon, and ½ teaspoon kosher salt. Dredge the fish on both sides until evenly coated.
  9. Fry the Fish: Carefully lay the dredged fish into the hot oil and fry for about 5 minutes on each side until golden brown and cooked through. The internal temperature at the thickest part should reach 135°F. Remove and drain the fish on paper towels. Sprinkle with flaky sea salt.
  10. Serve: Plate the pescado frito with crispy tostones, aji picante sauce, and sliced avocado for a vibrant, flavorful meal.

Notes

  • Ensure oil temperature remains steady at 350°F for proper frying and crispy results.
  • Do not overcrowd the pan when frying plantains or fish to maintain oil temperature and even cooking.
  • The marinade adds bright citrus and herb flavor; do not skip the step of cutting slits in the fish for better flavor penetration.
  • You can substitute red snapper with any firm white fish suitable for frying.
  • The twice-frying technique for plantains (tostones) is key for achieving crispiness.
  • If unavailable, sazon seasoning can be substituted with a mix of ground annatto, garlic powder, and cumin powder.

Find it online: https://recipethrive.com/crispy-pescado-frito-with-tostones-aji-picante-and-fresh-avocado-recipe/