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Venezuela · Peacock Bass

Venezuelan Fried Peacock Bass

Pavón Frito

At the roadside stands around Guri Lake in Bolívar state, pavón is scored, seasoned with garlic and lime and fried whole until the fins crunch like chips.

  • Prep 15 min
  • Cook 20 min
  • Serves 2–3
  • Level Easy
Photo: Juan Emilio Prades Bel · CC BY 4.0
Served with: Fried Cassava Sticks ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

To serve

Method

Step by step, the way it is done on the island.

  1. Score the fish. Cut deep diagonal slashes down to the bone every inch (2.5 cm) on both sides, so the heat reaches the middle.
  2. Season. Squeeze the limes over the fish, then rub the garlic, salt, cumin and pepper into the slashes and belly. Let it sit 15 minutes.
  3. Dust. Pat dry and dust lightly with flour or cornmeal, shaking off the extra.
  4. Fry. Heat 1½ inches (4 cm) of oil to 360 °F (180 °C). Fry one fish at a time, 6–7 minutes per side, until deep golden and the tail is crisp.
  5. Serve. Drain on a rack and serve right away with fried yuca, salad, lime and picante.

On the side

The side dish that belongs with it, full recipe included.

Panama

Fried Cassava Sticks

Yuca Frita

Cassava boiled tender, then fried into thick, fluffy fries with a crisp crust. Along Panama’s Pacific coast they come piled next to fried whole fish and a wedge of lime.

  • Prep 10 min
  • Cook 35 min
  • Serves 4
  • Level Easy

You need

  • 2 lb (900 g) fresh or frozen cassava (yuca)
  • 1 tbsp salt, for the water
  • Vegetable oil for frying
  • Salt to finish
  • 1 lime, in wedges

How to make it

  1. Peel. Cut the cassava into 3-inch (8 cm) pieces, slit the thick skin and peel it off. Cut each piece in half lengthwise.
  2. Boil. Boil in salted water for 15–20 minutes until fork-tender but not falling apart. Drain, pull out the woody center cord and cut into thick sticks.
  3. Dry. Spread the sticks on a towel and let them steam dry for 10 minutes so they fry crisp.
  4. Fry. Fry in oil at 360 °F (180 °C) for 5–7 minutes until golden and crunchy. Drain, salt right away and serve with lime.

Photo: Horacio Cambeiro · CC BY-SA 3.0

More ways to cook Peacock Bass

Same fish, a different corner of the sea.

Manaus, BrazilAmazon Roasted Stuffed Peacock Bass
Iquitos, PeruAmazon Fish Grilled in Bijao Leaves
Lago Guajataca, Puerto RicoPan-Fried Peacock Bass Fillets with Cilantro Mojo