Fried Fish is an emblematic and delicious dish that is part of the cuisine of the Colombian Caribbean region, and in Moñitos it stands out for its flavor and freshness. This preparation highlights the authentic flavors of the sea and is enjoyed both in restaurants and in street food stalls.
The preparation of Fried Fish is quite simple but it requires care and technique to obtain a crispy and juicy result. First, the fish is washed, removing the scales and cleaning the entrails. It is then poured into hot oil until deep-fried on both sides, giving it a crispy texture on the outside and tender, juicy meat on the inside.
A distinctive feature of Fried Fish in Moñitos is the diagonal cut that is made in the fish. This cut helps the bones fry and soften, making it easy to eat without worrying about the bones. However, some cooks prefer not to make these cuts to maintain the integrity of the fish.
Regarding the varieties of fish used, they are diverse and depend on the availability and preference of each place. Among the most common fish are snapper, mojarra, sea bass, sierra, horse mackerel, cojinúa and tarpon. Each of these fish provides a unique flavor and is perfectly suited to the frying technique.
Fried Fish is traditionally served with typical accompaniments from the Caribbean region. White or fried coconut rice is a popular choice to accompany fish, as it provides a sweet and creamy flavor that contrasts perfectly with the crunchy texture of the fried fish. Patacones, which are fried and smashed slices of green plantains, are also a delicious and crunchy addition. And to refresh the palate, it is usually served with a tomato, onion and lettuce salad, which brings freshness and balances the flavors.
To complete the gastronomic experience, Fried Fish is usually accompanied with a refreshing and traditional drink such as panela water with lemon. This drink, made from panela (solid cane sugar) and lemon, provides a touch of sweetness and acidity that perfectly complements the flavors of the fish and the accompaniments.
In summary, Fried Fish is an emblematic dish of the Colombian Caribbean region and in Moñitos it stands out for its freshness and flavor. Prepared with fresh fish and fried until obtaining a crunchy texture, it is served with white or fried coconut rice, patacones and tomato, onion and lettuce salad. All this is complemented with a refreshing panela water with lemon, creating the delicious "fish tray", a set of flavors and textures that represents the culinary essence of the region.
