Honduran Foods and Cuisine: Fried Fish
March 8th 2009 01:29
The whole fried fish is a famous dish throughout Honduras. It is most popular on the North Coast, the South Coast and near Lake Yojoa. Anywhere that you can find a plentiful supply of fresh fish, you will see a smattering of small Honduran casetas, or restaurants serving Fried Fish.
This method of preparation allows for more of the fish to be eaten with fewer bones, and less waste that filleting the fish. A good Honduran would probably say that it also adds extra flavor to have the eyes in there.
Fried Fish is often served by size, with four or more different prices in a busy fish stand, to accomodate all appetites (and clean out the little buggers).
I don't have a specific recipe, but I'm going to wing it since it's pretty simple. Take a fish, alive or recently dead. Check your local markets, or waterfront areas. Use a knife to scrape all the scales off. Remove fish guts through a slit in the belly.
Get some oil hot in a big crusty black pot or kettle. I believe the term is "hot but not smoking," (a phrase often used to describe yours truly). The fish is fried mercilessly in hot oil.
The result is delicous flaky meat that can be pulled off of the bones. The tail and fins, as well as the cute little face with teeth can be left right where they are. You need to flip the fish over the get the other side.
I like to chew on a fin or two. My grandma used to say that she liked fried chicken so well done that you could just eat the bones. That is how the fins, the skin, and lots of other little corners of the fish end up. I have yet to eat an eye, but trust me the are hot fried and crispy I'm sure.
So next time you're in Choluteca, La Ceiba, or Lago Yojoa order the Whole Fried Fish! Xtra large size.
Here is a youtube video that shows a nice young religious missionary woman and her pastor going savage on the Fried Fish from Lago Yojoa (also includes video of Honduran constructions practices).
The beautiful fish on blue background is courtesy of
www.ecohonduras.net
Whole Fried Fish from Honduras, yum! Pescado Frito!
This method of preparation allows for more of the fish to be eaten with fewer bones, and less waste that filleting the fish. A good Honduran would probably say that it also adds extra flavor to have the eyes in there.
Fried Fish is often served by size, with four or more different prices in a busy fish stand, to accomodate all appetites (and clean out the little buggers).
I don't have a specific recipe, but I'm going to wing it since it's pretty simple. Take a fish, alive or recently dead. Check your local markets, or waterfront areas. Use a knife to scrape all the scales off. Remove fish guts through a slit in the belly.
Get some oil hot in a big crusty black pot or kettle. I believe the term is "hot but not smoking," (a phrase often used to describe yours truly). The fish is fried mercilessly in hot oil.
The result is delicous flaky meat that can be pulled off of the bones. The tail and fins, as well as the cute little face with teeth can be left right where they are. You need to flip the fish over the get the other side.
I like to chew on a fin or two. My grandma used to say that she liked fried chicken so well done that you could just eat the bones. That is how the fins, the skin, and lots of other little corners of the fish end up. I have yet to eat an eye, but trust me the are hot fried and crispy I'm sure.
So next time you're in Choluteca, La Ceiba, or Lago Yojoa order the Whole Fried Fish! Xtra large size.
Here is a youtube video that shows a nice young religious missionary woman and her pastor going savage on the Fried Fish from Lago Yojoa (also includes video of Honduran constructions practices).
The beautiful fish on blue background is courtesy of
www.ecohonduras.net
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