We all love fried foods! For a while, I have been wanting to make some Fried Fish over the fire. It is flaky, crispy and so tender from the delicious frying process. If you are like me, then you have to try this Fried Adobo Honey Fish with Cilantro Lime Rice ASAP!
Let’s Prep this Fried Adobo Honey Fish
The first thing you’ll need for this Fried Adobo Honey Fish is the fish itself. Any fresh white fish is a solid choice. I prefer to use small Red Snapper, Tilapia, Striped Bass or even Rainbow Trout. The major things are that they are gutted and descalled. You don’t want any of that in your food, that is for sure.
Once you get your white fish, we are going to score the outside. This will help cook the fish faster, and will create that perfect crispy skin that we are looking for. Score them about 3-4 times going from the top of the fish down to the belly at 1 inch intervals.
Once scored, let’s season them up with Adobo Honey seasoning. This is a great choice for this Fried Fish recipe since it is slightly spicy with a nice sweet finish at the end. You are more than welcome to use another seasoning like cajun, Jamaican jerk or something of your own creation. Season it up and then dust with the flour. This, again, helps to give a nice crispy outside! The fish are now completely ready to cook, let’s start the fire and get to frying.
Talking about the Frying Process
I normally preheat my fire to a medium high temperature about 375F so it is not too hot to burn the fish, but warm enough to get that oil hot. When the grill or firepit is ready, add your dutch oven skillet to preheat for 2-3 minutes. If you add the oil too early to the skillet, it will take a lot longer to bring it up to temperature so make sure to preheat the skillet then add the oil. We will bring the oil up to 325F. Check the oil by adding your thermometer into it to get an accurate reading.
When the oil is ready to go, add the Fried Adobo Honey Fish to the skillet. Make sure you are careful to prevent an oil fire! Add the fish to the oil so that the last part to go in is away from you. This will help prevent splashing.
Cook the fish for about 3-3.5 minutes per side or until it reaches 145F internal. When the fish is done, pull it out and let it rest for 1-2 minutes. We will then make the Cilantro Lime Rice. Have your rice cooker going before you start cooking so that it is ready when the fish is done. Add the cilantro, lime juice and salt to the rice and mix. Now, let’s service this Fried Adobo Honey Fish up!
The Whole Platter is Insane!
Add the fish along with the Cilantro Lime Rice and cooked black beans to a plate. Cover the fish in Mexican Crema, chopped cilantro and chopped scallions. A side of sliced limes are a great add for those that crave a little zest. This is a fun recipe for two on date night or any reason to fry up fish! Cheers!
We all love fried foods. This Fried Adobo Honey Fish hits the right spot as it is crispy, light and delicious. Paired with Cilantro Lime Rice for the epic win!
- 2 Whole White Fish Red Snapper, Tilapia or Striped Bass preferred
- 1.5 tbsp of Adobo Honey Seasoning
- 1 tbsp of Flour
- 1 quart of Canola Oil
- 1 tbsp of Chopped Cilantro for garnish
- 1 tsp of Chopped Scallions for garnish
- Sliced Limes for garnish
- Mexican Crema for garnish
- Cooked Black Beans on side
- 1.5 cups of White or Brown Rice cooked
- 1 Lime juiced
- 1 tbsp of Chopped Cilantro
- 1 tsp of Sea Salt
Score both sides of your whole fish with 3-4 cuts going from the top fin to the belly at only ¼ inch deep. Space them out by about 1 inch if possible. Thoroughly season them with the Adobo Honey rub or any spicy fish seasoning you have available. Coat the outside with flour. Set aside until you are ready to cook.
Preheat your fire/grill for direct cooking at medium high temperature (around 375F). Add a large dutch oven skillet over the coals to preheat for 2-3 minutes. Once preheated, carefully add your canola oil to the skillet. Using a thermometer, bring the oil up to an even 325F before you are ready to cook.
When the oil is ready, carefully add the fish to the skillet and cook for about 3-3.5 minutes per side or until they reach 145F internal. Once they are done, pull them off and let them rest for 1-2 minutes.
In a bowl, mix together the ingredients for the Cilantro Lime Rice.
Add your fish to a plate with black beans and the Cilantro Lime Rice. Add a drizzle of Mexican Crema over the fish then top with chopped cilantro & scallions. Serve with sliced limes and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!