Pescado Aborrajado Recipe (Colombian-Style Battered Fish)

Ingredients

• 1egg, beaten
• 4 tbsp (60 ml)plain flour
• ½ tbsp (7.5 ml)Goya sazon with azafran
• 120 ml (½ cup)milk
• to tastesalt and pepper
• 4cod or trout fillets
• to tastesalt and pepper
• ½ tspground cumin
• for cookingvegetable or rapeseed oil

Instructions

1. 1

   Mix the batter

   In a mixing bowl, whisk together the beaten egg, flour, Goya sazon, milk, salt and pepper until smooth.

2. 2

   Season the fish

   Season the fillets with salt, pepper and ground cumin. Dip each one in the batter, then let the excess drip back into the bowl.

3. 3

   Fry until crisp

   Heat about 5 cm (2 inches) of oil in a frying pan. Fry the fish for about 5–7 minutes, until crisp and brown. Lift it out onto paper towels, season with salt and pepper, and serve warm.

What is pescado aborrajado?

Pescado aborrajado is fish dipped in batter and fried, a familiar preparation in Colombian cooking. The description accompanying this recipe calls it a popular dish around the country and connects this version with a family recipe.

Here, a simple egg, flour and milk batter clings to cod or trout. Sazon and cumin season the coating and fish without making the method complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 801 calories, 164g protein, 8g carbs, 8g fat.

The fish provides most of the protein, while the flour and milk contribute some carbohydrate and the batter and frying oil contribute fat. Serve a fillet with vegetables or salad to add freshness and balance the fried coating.

Choosing the fish

Cod or trout: both are listed for this recipe, so use whichever fillets you have. Keep the portions reasonably even so they cook at a similar pace.

Seasoning: salt, pepper and cumin go directly on the fish before it is dipped. The sazon goes in the batter, spreading its seasoning through the crust.

Getting a smooth batter

Whisk the egg, flour, milk and sazon together until there are no obvious lumps. A smooth batter coats the fillets more evenly.

Dip and drain: coat each fillet, then pause over the bowl to let excess batter fall away. This helps avoid an overly thick coating.

Frying for a crisp coating

Oil depth: the recipe calls for about 5 cm (2 inches) of oil in a frying pan. Take care when heating and handling hot oil.

Doneness: fry for about 5–7 minutes, until the outside is brown and crisp. The recipe does not specify a separate internal temperature, so check that the fish is cooked through before serving.

Serving it warm

Drain the fried fillets on paper towels, then season them again with salt and pepper as directed. Serve while warm, when the batter is at its crispest.

A fresh, simple side such as a salad or vegetables can balance the fried coating. Rice or potatoes make the plate more substantial.

Timing the meal

The stated total time is 20 minutes, making this a practical dish for a quick meal. Prepare the batter and season the fish before heating the oil so both are ready when the pan is hot.

Fry in batches if needed rather than crowding the pan. The recipe gives a 5–7 minute frying time; the exact time can vary with fillet thickness.

Recipe notes & tips

• Pat the fish dry before seasoning so the batter has a better chance of clinging.
• Whisk the batter until smooth before dipping the fillets.
• Let excess batter drip off each fillet before frying.
• Fry in batches if the fillets would otherwise crowd the pan.
• Drain the fish on paper towels and serve it warm.

Variations

• Try another listed fish: use cod or trout, as specified in the recipe.
• Adjust the seasoning: add more or less cumin to suit your taste.
• Serve with salad: add a crisp salad alongside the fried fish.
• Add vegetables: pair the fillets with cooked vegetables for a simple side.
• Make it more filling: serve with rice or potatoes.

Common mistakes to avoid

• Lumpy batter: whisk the mixture until smooth before coating the fish.
• Too much batter: let excess coating drip back into the bowl.
• Crowded pan: fry in batches so the fillets have room.
• Uneven pieces: use fillets of similar thickness so they cook at a similar pace.
• Serving too late: bring the fish to the table warm to enjoy the crisp coating.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in an oven or air fryer until hot; the coating may soften during storage.

Frequently asked questions