Fried fish with beachfront salad

Name: Fried fish with beachfront salad (Pescado frito con ensalada playera)
Cuisine: Colombian
Ingredients: 4 whole snapper (each weighing 450-675 g/1-1½ lb), cleaned, scaled and gutted; 4 spring onions (scallions), finely chopped; 4 spring onions (scallions), finely chopped; 4 whole limes, quartered, to garnish; coconut rice and patacones, to serve; coconut rice and patacones, to serve; ½ onion, thinly sliced; 7.5 ml/1½ tsp lime juice or white vinegar; 7.5 ml/1½ tsp lime juice or white vinegar; 30 ml/2 tbsp oil; 4 large lettuce leaves; 4 large tomatoes, sliced; salt and ground black pepper; salt and ground black pepper

Pescado frito con ensalada playera

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

Fried fish is best eaten at the beach, where little bars serve it with this salad, together with some patacones and coconut rice on the side.

Ingredients

4 whole snapper (each weighing 450-675 g/1-1½ lb), cleaned, scaled and gutted
4

Americas
Venezuela
Colombia
Fish course
Pescatarian
South America
Gluten-free

Method

Mix the onion for the salad with the lime juice or vinegar, and oil, and season with salt and pepper. Leave for at least 10-20 minutes.
Make three or four diagonal cuts down both sides of the fish. Season the inside of each fish with salt and plac