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Pargo Rojo Frito

Name: Pargo Rojo Frito
Yield: 2
Cuisine: Colombian
Ingredients: 4 cleaned whole red snappers (pargo rojo), about 1½–2 pounds each; 4 limes; 6 garlic cloves; 2 teaspoons salt; ½ teaspoon cumin; ½ cup flour or cornstarch, optional; frying oil

Fried Red Snapper

Pargo Rojo Frito is listed in Seafood for Caribbean Coast. Follow the verified ingredients and numbered instructions below.

Prep: 20 minCook: 25 minTotal: 45 minServes 2Intermediate

Ingredients

4 cleaned whole red snappers (pargo rojo), about 1½–2 pounds each
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4 limes
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6 garlic cloves
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2 teaspoons salt
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½ teaspoon cumin
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½ cup flour or cornstarch, optional
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frying oil
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Instructions

1
Use the same method as mojarra frita with four cleaned red snappers.
2
Because snapper is often thicker, fry for approximately 7–9 minutes per side, depending on size.
3
Keep the oil close to 365°F/185°C and verify that the flesh beside the backbone reaches 145°F/63°C.
4
Serve with lime, salad, patacones, and arroz con coco.

Source Notes

→Ingredients adapted from Mojarra Frita (#55) by substituting red snapper for mojarra/tilapia, per the source instructions to use "the same method as mojarra frita." Not verbatim source text.

Ingredient Substitutions

Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.

At a Glance

CategorySeafood

RegionCaribbean Coast

Prep Time20 min

Cook Time25 min

Total Time45 min

YieldServes 2

DifficultyIntermediate

Shop Ingredients

cleaned whole red snappers (pargo rojo)
Walmart Instacart
limes
Walmart Instacart
garlic cloves
Amazon Instacart
salt
Amazon Instacart
cumin
Amazon Instacart
cornstarch
Walmart Instacart
frying oil
Amazon Instacart

Shop the Colombian Pantry

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