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!
Mexican, South American
Fried Adobo Honey Fish
Author: Derek Wolf
2Whole White FishRed Snapper, Tilapia or Striped Bass preferred
1.5tbspof Adobo Honey Seasoning
1quartof Canola Oil
1tbspof Chopped Cilantrofor garnish
1tspof Chopped Scallionsfor garnish
Sliced Limesfor garnish
Mexican Cremafor garnish
Cooked Black Beanson side
Cilantro Lime Rice Ingredients:
1.5cupsof White or Brown Ricecooked
1tbspof Chopped Cilantro
1tspof 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!