"CHILLO FRITO CON TOSTONES Y ENSALADA" FRIED RED SNAPPER WITH FRIED PLANTAINS & SALAD
Save (12)
Sign up to save this recipe to your profile Sign Up Now ›
Ingredients (10)
- 1 T GOYA ADOBO (WITHOUT PEPPER)
- 1 T KOSHER SALT
- 1/2 t FRESH GROUND PEPPER
- 1 T FRESH MINCED GARLIC
- 1.5 - 2 LB RED SNAPPER
- 1 CUP CORN STARCH
- 1 CUP ALL PURPOSE FLOUR
- 1/2 GAL VEGETABLE OIL (FOR DEEP FRYING)
- 1 GREEN PLANTAIN
- 1 THICK BAMBOO SKEWER
Instructions
- 1ON A DIAGONAL WAY, CUT 1" APART THE SIDES OF THE SNAPPER CREATING DIAMOND SHAPES. SEASON THE FRESH SNAPPER WITH SALT, PEPPER, ADOBO AND GARLIC. LET IT SIT FOR 10 MINUTES..
- 2IN A SEPARATE CONTAINER MIX THE ALL PURPOSE FLOUR AND THE CORN STARCH. POUR THE FLOUR MIX OVER THE ENTIRE FISH. INSERT THE SKEWER TRHU THE TAIL AND THE GILL, CREATING A “U” SHAPE WITH THE SNAPPER.
-
3
WHILE HEATING THE VEGETABLE OIL UP TO MEDIUM, BEND THE BREADED FISH AND DEEP FRY THE SNAPPER FOR 10 MINUTES UNTIL GBD–GOLDEN BROWN DELICIOUS.
-
4
FIX A QUICK GREEN SALAD AND FRY THE PLANTAINS, (ALWAYS ADD SALT AFTER FRYING THE PLANTAINS)
Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
