Dominican Fried Red Snapper | Fried Red Snapper Dominican Style

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is often more affordable and has a similar texture.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is typically less expensive and has a neutral flavor.

Cut the tail off the red snapper to fit in the pan.

Make diagonal slits in the fish about half an inch apart, cutting until you reach the bone.

Combine dry ingredients for the rub: ground oregano, onion powder, salt, adobo seasoning, and black pepper.

Place the red snapper in a tupperware pan for marinating.

Squeeze the juice of 3 limes all over the fish, ensuring it gets into the slits.

Lather the fish with garlic paste, getting it into the slits as well.

Sprinkle the dry seasoning mixture over the fish, rubbing it in well.

Cover and refrigerate the fish to marinate overnight.

The next day, prepare the flour by mixing 1 cup of flour with 2 teaspoons of adobo seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of black pepper, and 1 teaspoon of smoked paprika.

Heat vegetable oil in a pan until hot.

Dredge the marinated fish in the seasoned flour, coating it evenly.

Carefully place the fish in the hot oil, cooking for 3 to 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens