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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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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