Fried fish is one of the most emblematic and tasty dishes of the Colombian Caribbean region. Its popularity is due to the abundance of fresh seafood in the area, as well as the culinary tradition rooted in coastal communities.
The process of preparing fried fish begins with the selection of species such as snapper, mojarra, sea bass, sierra, horse mackerel or cojinúa, which are known for their flavor and texture. In the case of fried fish, a diagonal cut is made in the fish before frying it, which allows the spines to fry and become crispy, facilitating its consumption. The frying technique is key to achieving a crispy fish on the outside and juicy inside. The fish is immersed in hot oil until it acquires a golden color and a crunchy texture. This process highlights the natural flavors of fish and creates a unique taste experience.
In addition to fried fish, stew is another common preparation to enjoy the fish of the region. In this case, the fish is cooked in a delicious sauce made with coconut milk and vegetable stew. Coconut milk gives a creaminess and a characteristic flavor to the dish, which combines perfectly with vegetables and fish.
Fried or stewed fish is traditionally served accompanied by various elements that complement its flavor. A fish soup, prepared with fish broth and different ingredients such as yucca, banana and cilantro, is a common accompaniment to enhance marine flavors. White or fried coconut rice is also a popular option to accompany fish, providing a touch of sweetness and texture.
The patacones, which are fried and crushed slices of green banana, are a classic accompaniment in Caribbean cuisine and add a crispy contrast to the dish. Tomato and onion salad with lettuce provides freshness and a balance of flavors. To complete this dining experience, you can enjoy a glass of panela water with lemon. The panela, which is a product derived from sugarcane, is dissolved in hot water and mixed with lemon juice, creating a refreshing and flavorful drink that reflects regional and local identity.
