Pargo go go

Passport & Plate - Panamanian snapper

Panama | Wednesday, March 4, 2015 | 2 photos

Ingredients
Fresh snapper
oil

 

How to prepare this recipe
1-aquire the freshest pargo, or snapper, available, preferably from the Pacific ocean, near LaBarqueta, Chiriqui provence, Panama.
2-rinse well under cold water.
3-make a series of vertical cuts down the length of the body of the fish, 1/4inch deep.
4-heat oil, enough to fill pan one thirds full--ideally "vegetal" or local vegetable oil, (or lard) in a large fry pan just until oil starts to shimmer. If you have a thermometer, 350° is ideal.
5- fry for 7 minutes on each side, or until skin appears crispy and fins, gills look translucent.
salt and pepper to taste, serve with Berena, or other local beer.

 

The story behind this recipe
Six glorious months on the beaches of Panama!
Simple living, pure eating, true luxury!