In the municipality, fried fish is a highly appreciated culinary delight and stands out for its freshness and flavor. The preparation of the dish begins with the washing and scaling of the fish, followed by the removal of the entrails. Once ready, it is fried in hot oil until golden on both sides. For ease of consumption, a diagonal cut is often made to cut the spines and allow them to fry properly.
Fried fish is traditionally served with typical side dishes from the region. One of them is white coconut rice, in which the rice is cooked with the delicious flavor and aroma of coconut. Patacones, which are fried and smashed slices of green plantains, add a crunch to the dish. In addition, a refreshing tomato salad with onion and lettuce is served to complement the flavors.
To accompany this delicious meal, they usually offer agua de panela con limon, a traditional Colombian drink made from panela (a type of solid sugar) dissolved in hot water and then cooled with lemon juice. This sweet and sour drink is refreshing and goes perfectly with fried fish.
On special occasions, a little revoltillo de moncholo can be added to the dish, another type of river fish that is not so common in the commercial market, but is appreciated for its flavor and texture. This scramble is made by sautéing the fish with seasonings and other ingredients, which gives an extra touch of flavor to the main dish.
In summary, fried fish is an iconic dish in the municipality, especially thanks to the fishing in the Sinú River and the Ciénaga Grande del Bajo Sinú. Its preparation and presentation with traditional accompaniments reflect the culinary and cultural richness of the region, offering a unique gastronomic experience for residents and visitors.
