Pescado frito à moda dominicana

Ingredientes

• 6 small seabass, snapper, or grouper ( (1/2 lb [0.23 kg] each) scaled, gilled, and gutted)
• 1/2 teaspoon oregano (dry leaves) (powdered)
• 3 crushed garlic cloves
• 1/2 teaspoon pepper (freshly-cracked, or ground)
• 1 teaspoon coarse sea salt (plus more for serving)
• 3 tablespoons cornstarch
• 4 cup vegetable oil (for frying)
• 2 limes cut into wedges

Modo de preparo

1. 1

   --- 1. Cut ---

2. 2

   Cut: Score fish 3 or 4 times diagonally on both sides.

3. 3

   --- 2. Seasoning ---

4. 4

   Season: Sprinkle each fish with a pinch of oregano, garlic, pepper, and salt. Rub each fish with the cornstarch, making sure it gets into the cuts.

5. 5

   --- 3. Frying ---

6. 6

   Fry: In a frying pot heat the oil over medium-high heat (350 ºF [176 ºC]). Deep-fry one by one until golden brown on both sides. Place on a paper towel to drain excess oil.

7. 7

   --- 4. Serve ---

8. 8

   Serve: Garnish with lime wedges, and serve with extra salt on the side.