Chillo Frito (Fried Red Snapper) - Easy Puerto Rican Recipe

snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is a lower-cost alternative with a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical for frying.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch provides a gluten-free option for breading.

lime

💰Cheaper: lemon

Lemon can be used as a more accessible citrus alternative.

Clean and scale the whole red snapper, removing the pectoral fins and making parallel cuts along the body.

Rinse the fish with cold water and pat dry with paper towels.

Drizzle olive oil over the fish and rub it into the skin, then season with black pepper, adobo seasoning, and coriander, ensuring spices penetrate the cuts.

In a bowl, mix 3 tablespoons of cornmeal, 3 tablespoons of all-purpose flour, 3 tablespoons of cornstarch, and 2 teaspoons of adobo seasoning to create the dredge.

Coat the fish evenly with the dredge mixture and let it rest for 5-10 minutes.

Juice two lemons into a blender, add olive oil, salt, and cilantro, and blend until the cilantro is chopped.

Peel the plantains and cut them into 1.5-inch pieces.

Heat oil in a large heavy pan to 320 degrees Fahrenheit and fry the plantain pieces for 8 minutes until fork-tender, then remove and cool.

Smash the fried plantain pieces into tortones about half an inch thick.

Increase the oil temperature to 350 degrees Fahrenheit and fry the dredged fish for 3 minutes on each side, ensuring it is fully submerged.

Let the fried fish rest on a cooling rack to drain excess oil.

Fry the tortones a second time until golden brown and crispy, dipping them in a mixture of 1 cup of water and 1 teaspoon of adobo before frying.

Arrange the fried fish and tortones on a serving dish and drizzle the fish with the mojo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens