Cachama Frita: Crispy Colombian Amazonian Fried Pacu

Cachama Frita (Crispy Colombian Amazonian Fried Pacu) is a spectacularly simple and incredibly popular rustic seafood dish that originates from the vast Eastern Plains (Orinoquía) and the lush Amazonian regions of Colombia. If you want to experience the true, hearty flavors of South American freshwater cuisine, this recipe is a magnificent starting point. Sourced from the massive river basins where water wealth is abundant, this giant fish is highly prized for its firm, delicious meat. Because of its massive size, it is traditionally scaled, chopped into thick, meaty portions, and deep-fried to golden perfection.

The secret to this dish lies entirely in the quality of the fish and the temperature of the oil. Kept intentionally simple with nothing but a generous rub of salt, the extremely hot oil creates a shatteringly crisp exterior while locking in the succulent, tender meat inside. Served piping hot alongside a mountain of white rice and crispy plantains, this foolproof recipe is a weekend staple that brings the rustic charm of the Colombian jungle straight to your dining table!

Cachama Frita (Crispy Amazonian Pacu)

Discover the giant of the Amazon! A simple, rustic, and incredibly delicious fried freshwater fish recipe featuring thick cuts of Cachama.

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course Main Course, Seafood

Cuisine Amazonian, Colombian, Latin American

Servings 8 people

Ingredients

  

• 1 Whole Cachama or Gamitana (10 to 12 lbs.) (Substitute: Pacu, Tambaqui, or thick cuts of large Tilapia)
• Neutral cooking oil for deep frying (such as canola, vegetable, or corn oil)
• Salt to taste

Instructions

 

• Clean and portion: Thoroughly clean the massive fish, scraping off all the scales and carefully removing the innards. Because of its large size, cut the fish into several thick portions or steaks. Rinse them well under cold water and pat them completely dry with paper towels to prevent the oil from splattering.
• Season: Generously rub salt all over the fish portions, making sure to season them evenly on all sides. Let them rest for a few minutes so the salt penetrates the thick meat.
• Heat the oil: In a very large, deep frying pan or wok, heat a generous amount of neutral cooking oil. The oil needs to be extremely hot before you add the fish.
• Fry to perfection: Carefully lower the seasoned fish portions into the hot oil in batches, being careful not to overcrowd the pan. Fry the pieces until they develop a beautiful, deep golden-brown crust and achieve your desired crispy texture.
• Drain and serve: Remove the fried portions from the oil using a slotted spoon, let them drain briefly on a plate lined with paper towels, and serve immediately!

Video

Notes

• A River Giant: The Cachama is an absolute monster of a freshwater fish that can grow to weigh over 30 kilograms (66 lbs)! Because of its massive size, it is almost always cut into thick portions for frying rather than being cooked whole.
• International Names: While known as Cachama or Gamitana in Colombia, this popular Amazonian fish is widely consumed across Latin America and is commonly known as Pacú or Tambaqui in Brazil.
• Traditional Pairings: This hearty, crispy fish is traditionally served alongside golden patacones (fried green tostones), boiled potatoes, and a generous portion of fluffy white rice.

Keywords Cachama Frita, Crispy Amazonian Pacu