Pescado Frito Costeño

Step by stepInstructions

1. Score the fish 3 times on each side; rub with the garlic, lime juice, salt, and pepper, and let sit 15 minutes.
2. Pat the fish completely dry and dust lightly with flour, shaking off the excess.
3. Heat the oil in a large skillet over medium-high heat until a pinch of flour sizzles on contact.
4. Fry one fish at a time for 5 to 6 minutes per side, until deep golden and the skin is crisp.
5. Drain on paper towels and keep warm while you fry the second fish.
6. Serve whole with hogao, patacones, arroz con coco, and lime wedges.