Fried fish is prepared by seasoning the fish with oregano and sour lemon, which give it a pleasant flavor. Garlic, onion, ajies gustosos, and other seasonings are also added, depending on culinary tradition and diners’ preferences.

Fried fish, inherited from the Canarians, is fried in oil until golden and crispy. This preparation remains strong in the food culture of Bani, whose residents are descendants of the Canarians who arrived in the country as immigrants during the 17th and 18th centuries. Indigenous peoples, for their part, were familiar with the technique of grilling it over embers.

Served with fried green plantains (tostones), fried sweet potato, or a good yaniqueque, fried fish is a typical offering in Boca Chica.

When we talk about fried fish in the Dominican Republic, we are referring to one of the nation’s great culinary delights, a true hallmark of our cuisine. For that reason, beyond being a dish found in Dominican homes, it is a must-have and highly requested food in tourist areas and seaside resorts.

It is considered a simple dish in terms of preparation. One woman who has been making it for more than thirty years on Boca Chica beach told us, in December 2022, that she rubs the fish with salt and pepper, coats them with flour, and fries them in very hot oil until crispy. She then serves them with tostones, cassava, sweet potato, and a wedge of lemon.

In tourist areas where consumption is high, most restaurants prepare it with their own "catch of the day," while others display the fish on trays so diners can choose before it is fried.

One particular feature of this dish is that, although many people eat it with fork and knife, it is very common to eat it with your hands. As chef Mike Mercedes jokingly said: "Dominicans like to eat their fish with their hands, it seems to taste much better."

We reiterate that fried fish is enjoyed throughout the country, especially in coastal towns.