Ingredients
- The Fish: Whole fish (such as red, sea bream or tilapia), scaled and cleaned.
- The “Rof” (Stuffing / Interior Marinade):
- A bunch of fresh parsley.
- Garlic cloves.
- Black pepper.
- Fresh pepper.
- A little salt or broth.
- The External Marinade:
- Mustard.
- Lemon juice.
- A little oil.
- Paprika or fish spices.
- For Frying:
- Vegetable oil (enough for deep or semi-deep frying).
- Flour (optional, to coat the fish and make it crispier).
Preparation Steps
1. Cleaning and Notches
Wash the fish thoroughly with lemon or vinegar. Make 2 or 3 deep diagonal cuts on each side of the fish. This allows the seasoning to penetrate the thicker parts of the flesh.
2. Preparation of the “Rof”
In a mortar (or small blender), crush the parsley, garlic, chili pepper, black pepper and salt until you obtain a thick green paste.
3. Stuff the fish
Take small amounts of this green paste and push them deep into the incisions of the fish. Put the rest of the paste inside the belly of the fish.
4. The final friction
Mix the mustard, lemon juice and paprika. Brush this mixture all over the outside of the fish. Leave to marinate for at least 15 to 30 minutes.
5. The frying process
- Heat the oil in a large skillet until very hot.
- (Optional) Lightly flour the fish and shake off the excess.
- Carefully place the fish in the hot oil.
- Pro Tip: Don't flip the fish too soon! Let it cook untouched for about 5 to 7 minutes until the skin is golden brown and crispy, then flip it once to cook the other side.
Serving Tips
This crispy fried fish is perfect accompanied by a green sauce or a tartar sauce. It is generally eaten with white rice, pastels, or on a “Braised Fish” type platter with fried plantains (allocos)