Pescado & Tostones at Playa Los Ángeles | Taste of Venezuela

Pescado and Tostones are a simple yet satisfying meal that captures the essence of Venezuelan beach cuisine. Pescado is fried fish, usually a local catch such as snapper, corvina or mackerel, seasoned with salt, garlic and lime juice and fried until crispy and golden. Tostones are twice-fried plantains, sliced thickly, flattened and fried again until crunchy on the outside and soft on the inside. They are sprinkled with salt and served with various toppings, such as cheese, tomato sauce, mayonnaise, shredded cabbage, fish, meat or just about anything you like.

Pescado and Tostones are very popular in the central region of Venezuela, especially in the coastal states of Miranda, Vargas and Aragua, where they are often sold by street vendors or at beach shacks. They are also a staple dish in the eastern states of Sucre and Nueva Esparta, where the fishing industry is very important.

Pescado and Tostones are not only delicious but also nutritious. They provide a good source of protein, carbohydrates, fiber, potassium and vitamin C. They are also very easy to prepare. They can be enjoyed for breakfast, lunch or dinner, or as a snack in between.

Pescado and Tostones are not unique dishes to Venezuela. They are also common in other tropical countries such as Colombia, Brazil and Cuba.

However, each country has its own variations and preferences when it comes to seasoning, frying and topping them. For example, in Colombia they are called patacones and are usually served with hogao, a tomato-onion sauce. In Brazil they are called banana frita and are often eaten with rice and beans. In Cuba they are called fufu de plátano and are mashed with garlic and pork cracklings.

If you’re interested in trying these simple, yet delicious, dishes at home, check out the recipes below.

Recipe: Pescado a la Venezolana (Venezuelan-style fish)

Ingredients:

• 4 fish fillets (such as tilapia, cod, or snapper)
• Juice of 2 limes
• Salt and pepper, to taste
• 1 cup all-purpose flour
• Vegetable oil, for frying
• 1 large onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 garlic cloves, minced
• 1 cup tomato sauce
• 1/2 cup water
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1/4 cup sliced green olives
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Place the fish fillets in a shallow dish and squeeze the lime juice over them. Season with salt and pepper. Let them marinate for about 15-20 minutes.
2. In a shallow bowl or plate, place the flour and season it with salt and pepper.
3. Heat vegetable oil in a large skillet or frying pan over medium-high heat.
4. Dredge each fish fillet in the seasoned flour, shaking off any excess. Carefully place the fillets in the hot oil and fry them for about 3-4 minutes on each side until they are golden brown and crispy. Remove them from the oil and set aside.
5. In the same skillet, add the sliced onion, bell pepper, and minced garlic. Sauté them until they are softened and fragrant.
6. Stir in the tomato sauce, water, ground cumin, paprika, dried oregano, and sliced green olives. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
7. Return the fried fish fillets to the skillet, spooning some of the sauce over them. Cook for another 2-3 minutes until the fish is heated through.
8. Remove the fish fillets from the skillet and transfer them to a serving platter. Pour the sauce over the fish.
9. Garnish with chopped cilantro or parsley.
10. Serve the Pescado a la Venezolana hot with rice, arepas, or fried plantains.

Recipe: Tostones

Ingredients:

• 2 green plantains
• Vegetable oil, for frying
• Salt, to taste
• 2 cups shredded cabbage
• 1 small onion, thinly sliced
• 1 carrot, grated
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1/4 cup crumbled queso blanco (or feta cheese)
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Peel the plantains by cutting off the ends and making a shallow slit lengthwise along the skin. Gently pry off the skin with your fingers.
2. Cut the peeled plantains into 1-inch thick slices.
3. Heat vegetable oil in a large skillet or frying pan over medium-high heat.
4. Once the oil is hot, carefully place the plantain slices into the oil in a single layer. Fry them for about 2-3 minutes on each side or until they are golden brown.
5. Using a slotted spoon or tongs, remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil.
6. Let the plantains cool slightly, then flatten each slice using the bottom of a glass or a tostonera (plantain press). Press down firmly to flatten the slices to about half their original thickness.
7. Return the flattened plantains to the hot oil and fry them for an additional 1-2 minutes on each side until they are crispy and golden brown.
8. Remove the tostones from the oil and place them on a paper towel-lined plate. Sprinkle with salt while they are still hot.
9. In a mixing bowl, combine the shredded cabbage, sliced onion, grated carrot, mayonnaise, and lime juice. Toss until well combined.
10. To assemble, place a tostone on a serving plate. Top it with a generous amount of the cabbage mixture.
11. Sprinkle crumbled queso blanco or feta cheese over the cabbage.
12. Garnish with chopped cilantro or parsley.
13. Repeat the process with the remaining tostones and toppings.
14. Serve the Tostones topped with cabbage, cheese, and other traditional ingredients as an appetizer or a side dish.