How to Prepare the Classic Cartagena Fried Fish Plate Like a La Boquilla Fisherman
Dig into a local dish that’s been part of the daily diet of Cartagena’s fishermen and their families for generations.
Every day, 365 days a year, the fishermen of La Boquilla head out into Cartagena’s Ciénaga de Juan Polo and the Ciénaga de la Virgen to cast their nets and set their traps. This is their livelihood and a remnant of their multi-generational fishing tradition.
Employing many of the same techniques their ancestors once used, you’ll often spot the fishermen in the lagoon throwing a round net called an atarraya, positioning traps to catch shrimp and crawfish, and casting a line in the hope of catching some sea bass (róbalo), shad (sábalo), common two-banded seabream (mojarra), ocean-bass (pargo negro), and mullet (lebranche).
The Fried Fish Plate
After a full morning in the lagoon, some of what they catch winds up in their kitchen where it’s thrown into a frying pan and served alongside some crispy fried green plantains, coconut rice, and a salad. This is that recipe straight from the La Boquilla fishing community your donation just helped feed.
Fried Fish Recipe
Ingredients
- Tilapia or red snapper, cleaned
- 2 Garlic cloves, minced
- 2 tsp salt
- 1 cup cooking oil
Instructions
Rub the salt and minced garlic all over the fish including the insides.
Heat oil in a wide frying pan.
When the oil is hot, add the fish and cover with a lid, making sure to leave a crack so the steam can escape.
Over medium heat, fry each side of the fish for 6 to 10 minutes (or until the fish turns a golden color).
Remove from the pan and place on a plate lined with paper towels to drain the excess oil. Serve immediately.
Patacones Recipe
Ingredients
- 2 large green plantains
- Vegetable oil for frying
- Garlic, crushed
- Salt
Instructions
Peel the plantains and cut cross-wise into 10 centimeter (1/2 inch) slices.
In a medium pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.
Add the plantain slices to the heated oil in a single layer. Fry for about 4 to 5 minutes per side.
Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover or another flat surface, press well on the pieces of plantain, flattening them to 5 centimeter (1/4 inch) thickness.
Dip each slice in a bath of salted water with crushed garlic. Then using tongs add them back in the hot oil in a single layer and fry for an additional 3 minutes on each side or until crisp.
Remove the patacones with a slotted spoon and transfer them to a plate lined with paper towels to absorb any excess oil, sprinkle with salt (to taste) and serve.
Coconut Rice Recipe
Ingredients
- 1 coconut or 1 (13.5 ounce) can coconut milk
- 2 cups rice
- 3 cups water
- 2 tbsp to a 1/4 cup panela or brown sugar
- 1.5 tsp salt
Instructions
If using a fresh coconut, cut the coconut flesh into small pieces and add to a blender with the coconut water and 1 cup plain water. Blend until the flesh starts to become liquid. Transfer the contents of the blender to a strainer and squeeze until you're left with a bunch of very dry coconut pieces and the milk in a bowl beneath.
If using coconut milk, start by pouring your coconut milk into a large pan and bringing it to a boil over high heat. Once it is boiling reduce the heat to medium low and cook stirring frequently until the liquid dissolves and the coconut solids turn a caramel color. This can take up to 40-45 minutes.
In a separate pot over medium low heat, add the panela or brown sugar until it begins to caramelize. Then stir in the coconut milk and a teaspoon of salt, followed by the 2 cups rice.
Increase the heat to medium and let the rice cook in the mixture, stirring constantly until the grains begin to turn translucent and golden, about 2 minutes.
Add 3 cups water and stir to combine. Bring to a simmer over high heat, then reduce to the lowest possible setting, cover, and cook for 15 minutes.
After 15 minutes, remove from heat and let rest for 15 minutes longer. Fluff with a fork and serve.
Buen provecho!
The final step is to put it all together on a plate and dig in. You can also prepare a side salad of lettuce, tomato, and onion drizzled in vinaigrette for a true-to-form Costeño fried fish plate.
Support a Local Tour Operator
Alternative Travel Cartagena works closely with the fishermen of La Boquilla and offers a tour that takes you into the fishing canoe with La Boquilla’s fishermen to learn their age-old fishing traditions and techniques. While tourism’s on pause, Alternative Travel Cartagena is allowing the option to advance purchase this local fishing experience gift card-style, meaning you pay now and cash in later when you (or a friend) books a trip to Cartagena. If you happen to never visit, consider it a donation to a worthy tour operator who needs help staying afloat and a fishing community that depends on tourism.
