Papi’s Pescado Frito
Thomas J. Story
“Absolutely my favorite way to cook fish for fish tacos is pescado frito,” says Garcia. “My father taught my brother and me, as his father taught him—six known generations of fishermen! Any whitefish like snapper or bass will work fine. Our family favorite is the Rocky Mountain whitefish, a member of the trout family that can be sustainably acquired throughout its native home in the Rocky Mountains. The fish is scaled, scored, and rubbed with sea salt and lime before being fried whole in a sea of crushed garlic. The crispy meat is pulled and wrapped inside a warm corn tortilla with habanero salsa. This is Papi’s Pescado Frito, and once you’ve eaten one with your hands it becomes something never to be forgotten.”
How to Make It
1
Score or cut fish 3–4 times along each side. Start behind the jaw or pectoral fin and cut through the meat to the backbone, perpendicular to the spine. These cuts encourage even cooking.
2
Squeeze fresh lime juice and sprinkle salt all over the fish and rub it into the score marks and the interior. Use a touch more salt than you would for a fried egg.
3
Set a large frying pan over medium-high heat. If the fish is too large for the pan, cut each one into 3 pieces (head, body, tail). Pour in enough avocado oil to fill the pan 1 inch deep. When the oil reaches 350°F—hot enough to sizzle a fin—add the crushed garlic and fry until it is a deep golden brown, then remove and set aside. Slowly add the fish. Be prepared: The pan will get lively! Use a spoon to periodically baste the top of the fish with hot oil. When the underside is nicely browned, flip the fish and continue to cook until all sides are a deep brown and the skin is crispy. Remove to a plate and drain on a paper towel or newspaper.
4
To serve: Season the fried fish with a squeeze of lime juice and a sprinkle of Jalapeño Seasoning or sea salt. Pull the meat away from the bone and wrap up in a warm corn tortilla, then top with Montana Mex Habanero sauce and the reserved fried garlic.
Ingredients
1–2 whole whitefish, cleaned and scaled, head and fins attached
3–4 limes, halved
sea salt to taste
avocado oil
1–2 heads of garlic, separated into cloves and gently crushed
FOR SERVING
limes, quartered
Montana Mex Jalapeño Seasoning
sea salt
warm corn tortillas
Montana Mex Habanero Salsa
Directions
1
Score or cut fish 3–4 times along each side. Start behind the jaw or pectoral fin and cut through the meat to the backbone, perpendicular to the spine. These cuts encourage even cooking.
2
Squeeze fresh lime juice and sprinkle salt all over the fish and rub it into the score marks and the interior. Use a touch more salt than you would for a fried egg.
3
Set a large frying pan over medium-high heat. If the fish is too large for the pan, cut each one into 3 pieces (head, body, tail). Pour in enough avocado oil to fill the pan 1 inch deep. When the oil reaches 350°F—hot enough to sizzle a fin—add the crushed garlic and fry until it is a deep golden brown, then remove and set aside. Slowly add the fish. Be prepared: The pan will get lively! Use a spoon to periodically baste the top of the fish with hot oil. When the underside is nicely browned, flip the fish and continue to cook until all sides are a deep brown and the skin is crispy. Remove to a plate and drain on a paper towel or newspaper.
4
To serve: Season the fried fish with a squeeze of lime juice and a sprinkle of Jalapeño Seasoning or sea salt. Pull the meat away from the bone and wrap up in a warm corn tortilla, then top with Montana Mex Habanero sauce and the reserved fried garlic.
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