"CHILLO FRITO CON TOSTONES Y ENSALADA" FRIED RED SNAPPER WITH FRIED PLANTAINS & SALAD

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Total: 15 MINUTES

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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

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by chefsantiago

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)

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