At Los Hermanos Dominican Restaurant, we believe food should tell a story—and few dishes speak louder than Pescado Frito, or as it’s affectionately known in the Dominican Republic, “Peje Frito.” This golden, crispy fried fish is more than a meal—it’s a seaside ritual, a celebration of community, and a symbol of Dominican coastal life.
Whether you’ve enjoyed it barefoot on the sands of Boca Chica or are tasting it for the first time in our dining room, our version of Pescado Frito brings the beach to your plate.
What Is Dominican Pescado Frito?
Pescado Frito is a whole fish—typically red snapper or sea bass—seasoned with bold Dominican flavors and fried to crispy perfection. It’s a dish best enjoyed with your hands, a squeeze of fresh lime, and a side of tostones or coconut rice.
In the Dominican Republic, this dish is a beachside staple, especially in towns like Bahía Maimón, Playa Grande, and Boca Chica, where the fish is often caught just hours before it’s cooked. Locals will tell you: “Tienes que comer un buen peje frito en la playa.” You haven’t truly experienced the beach until you’ve had good fried fish.
Ingredients (Serves 2–3)
- 2 whole red snappers (cleaned and scaled, about 1–1.5 lbs each)
- 4 cloves garlic
- 1 tablespoon Dominican oregano
- 1½ teaspoons salt
- Juice of 2 limes (or 1 sour orange)
- 1 teaspoon black pepper
- 1 tablespoon white vinegar
- 1 cup all-purpose flour (optional, for extra crispiness)
- Oil for frying (vegetable or canola)
- Lime wedges, for serving
Preparation
1. Clean and Score the Fish
Rinse the fish thoroughly and pat dry with paper towels. Make 2–3 diagonal slits on each side of the fish to help the seasoning penetrate and ensure even cooking.
2. Make the Seasoning Paste
In a Dominican pilón (mortar and pestle), mash the garlic, salt, and Dominican oregano into a smooth paste. This traditional method releases the oils and aromas that define the dish’s flavor.
3. Marinate the Fish
Rub the garlic-oregano paste all over the fish, making sure to get it into the slits and inside the cavity. Add lime juice, vinegar, and black pepper. Let the fish marinate for at least 30 minutes—or up to 2 hours in the fridge for deeper flavor.
4. Optional: Light Flour Coating
For an extra crispy crust, lightly dust the fish with flour just before frying. This step is optional but adds a satisfying crunch.
5. Fry to Perfection
Heat about 1½ inches of oil in a large skillet over medium-high heat. Once the oil is hot (around 350°F/175°C), carefully place the fish in the pan. Fry for 5–7 minutes per side, or until golden brown and crispy. Use tongs or a spatula to flip gently.
6. Drain and Serve
Remove the fish and let it drain on paper towels. Serve hot with lime wedges, tostones, avocado slices, or coconut rice.
A Bite of the Beach
At Los Hermanos, our Pescado Frito is inspired by the humble beachside stalls of the Dominican coast—where families fry fish over open flames fueled by driftwood or coconut husks, and every bite is seasoned with tradition. We may not have the ocean breeze, but we bring the same heart and soul to every plate.
So next time you visit, close your eyes, take a bite, and let the crispy skin, flaky meat, and bold seasoning transport you to a Dominican beach—bachata in the background, cold beer in hand, and the sun on your face.
Buen provecho.
Place your catering order with us by visiting https://hermanosrestaurant.com/order-catering/
For more on Pescado Frito and a brief history of this traditional Dominican dish, visit our sister restaurant Mecho’s Dominican Kitchen at www.mechoskitchen.com