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Pargo Frito
Pargo Frito
Pargo Frito is a delicious dish that originated in the Caribbean, specifically in Puerto Rico and the Dominican Republic. It typically consists of deep-fried red snapper fish seasoned with various spices and herbs. The result is a crispy and flavorful fish that is commonly served with rice, beans, and a side of salad or fried plantains.
Ingredients
- 1 whole red snapper fish (cleaned and scaled)
- 1 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil (for frying)
- Lemon wedges for serving
Instructions
- Start by rinsing the red snapper fish under cold water and pat it dry with paper towels.
- In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper to create the seasoned flour mixture.
- Heat vegetable oil in a large frying pan or deep fryer to about 350°F (175°C).
- Dip the fish in the seasoned flour mixture, making sure to coat it thoroughly and shake off any excess flour.
- Carefully place the coated fish into the hot oil, ensuring it is completely submerged. Fry for about 5-7 minutes on each side, or until the fish turns golden brown and crispy.
- Once cooked, remove the fish from the oil and place it on a plate lined with paper towels to drain off any excess oil.
- Serve the Pargo Frito hot with lemon wedges on the side for an extra zesty touch. You can pair it with rice, beans, salad, or fried plantains for a complete meal.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1376kcal (69%)Carbohydrates: 100g (33%)Protein: 198g (396%)Fat: 13g (20%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 333mg (111%)Sodium: 1745mg (76%)Potassium: 3970mg (113%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 1265IU (25%)Vitamin C: 28mg (34%)Calcium: 320mg (32%)Iron: 8mg (44%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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