Pescado Frito estilo Lago de Yojoa con Tajadas y Encurtido – Authentic Honduras Recipe
Inspired by the famous lakeside stalls of Lake Yojoa: golden-crisp garlic fish with tangy pickled slaw.
- Country of Origin
- 🇭🇳 Honduras (Central America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crispy pan-seared whole or filleted tilapia/snapper, Crispy plantain tajadas, Pickled red onion and beet slaw, Garlic, Cumin
Ingredients for Pescado Frito estilo Lago de Yojoa con Tajadas y Encurtido (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy pan-seared whole or filleted tilapia/snapper, prepped into bite-sized pieces
- 1.5 cups crispy plantain tajadas, washed and trimmed
- 1 cup pickled red onion and beet slaw
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Honduras seasoning (cumin, fresh lime, oregano)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add crispy pan-seared whole or filleted tilapia/snapper and crispy plantain tajadas along with cumin, fresh lime, oregano, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with pickled red onion and beet slaw and serve straight from the skillet.