Fried fish, also known as fish tray, is a traditional and popular dish in the coastal municipalities of Colombia. Its preparation is based on simple but important steps to guarantee a delicious result. First, the fish is washed, descaled and gutted before being dipped in hot oil to be fried.
Generally, the fish is cut diagonally to facilitate the removal of the bones and to ensure that it is properly fried, allowing it to be eaten without difficulty. The most common types of fish used in this preparation are snapper, considered "the king of the Caribbean", sea bass, sierra, saltona amberjack, cojinúa, mojarra and horse mackerel.
The fried fish is served accompanied by various accessories that enhance its flavor. Some popular options include coconut rice, white rice, or fried rice, which perfectly complement the crispy fish. In addition, patacones, which are fried and smashed slices of green plantains, are often added, adding a crunchy and flavorful texture to the dish.
To balance the flavors, a tomato, onion and lettuce salad is served, which brings freshness and lightness to the whole. As a traditional accompanying drink, panela water with lemon or guarapo is usually enjoyed, which provide a refreshing and pleasant sensation.
Fried fish is a highly appreciated culinary option in the coastal areas of Colombia, as it allows you to enjoy the flavors of the sea and the freshness of local products. Its homemade preparation and its combination of authentic ingredients make this dish a gastronomic delight that reflects the culinary and cultural richness of the country's coastal regions.
