This Pargo Frito Recipe is going to take you through making a whole fried snapper right at home. This is something that seems a little impossible, but we promise you that by the end of this recipe you will see that the hardest part is just finding your fish. The rest is easy as 1, 2, 3!

What is Pargo Frito

Pargo Frito is literally translated to fried fish in Spanish. It is a classic traditional Cuban dish, as seafood was a big part of the Cuban diet. It’s a whole snapper seasoned in creole and lime or similar seasoning fried in oil to crisp golden perfection.

What it’s Usually Served With

Cuban Tostones Recipe — **The Perfect White Rice**

As usual, we took something that is classically Cuban, and made a few tweaks to make it more modern, approachable and healthier. Although the fish is fried, it has a lightness about it because it is so simply prepared. We don’t use flour or cornstarch to coat the skin so there is nothing heavy sticking to the fish. You can appreciate the natural flavor of the fish with every bite.

The snapper is left whole from head to tail and pan fried in avocado oil until crispy. A healthy squeeze of lime compliments the delicate flesh and crunchy crust.

Why Fry the Whole Fish

There is nothing tastier than a whole fried fish. While we understand that frying an entire fish can seem difficult or “more advanced” it could not be further from the truth. It is almost impossible to dry out fish when it is cooked whole. Frying a whole fish guarantees crispy skin and very moist flesh. It’s irresistible. Besides how fancy are you going to look when you pull this recipe out!

Tips for Finding Your Pargo (Snapper) at the Market:

The truth is the hardest part of the entire process is finding the right fish. Here are a few things to keep in mind when hunting your pargo in the market:

Keep it small, like around a small 1-pound fish. We like using yellowtail, hog snapper or red snapper.
The eyes should be completely clear and bright.
The fish should smell like the sea. It should not smell bad or overly fishy.
When you are at the fish market explain to the fishmonger that you want to fry the fish whole. The fishmonger with gut the fish, scale it and clean it.
- Fishmonger: a person who stores and sells fish for food

Tips for Frying Pargo Frito:

Use avocado oil or another oil with a high smoking point like peanut or vegetable oils.
Dyring the fish well before frying is very important so the oil won’t splatter.
Use a large pan to fry the fish. It should have sides at least two inches thick.
If you are frying multiple fish, set your oven at 250 degrees to keep the first couple of batches warm while you fry the others.

Try Some of Our Other Favorite Fish Recipes

**Seafood Coconut Stew with Aji Amarillo Recipe**

Mariquita Crusted Oven Baked Fish — **Seafood Coconut Stew with Aji Amarillo Recipe**