Entree: Puerto Rico – Southern Culinary Region – Chillo Frito (Whole red snapper seasoned and deep-fried until the skin is crisp and the flesh is tender)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 14 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 2 whole red snapper (chillo), cleaned and scaled, approx. 1.5 lb (680 g) each
- 1/4 cup (60 ml) fresh sour orange juice or substitute 1/4 cup (60 ml) combined orange and lime juice
- 2 tbsp (30 ml) olive oil
- 4 garlic cloves, minced
- 1 tbsp (15 g) adobo seasoning or 1 tbsp (15 g) sea salt and garlic powder blend
- 1 tsp (1 g) dried oregano
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 cups (720 ml) vegetable oil or other neutral oil for deep frying
- Lime wedges for serving
- Fresh chopped cilantro or chopped parsley for garnish

Instructions

1. Rinse and pat the fish dry. Make 3–4 diagonal cuts on each side of the fish to allow marinade penetration and even cooking.
2. In a shallow dish whisk together sour orange (or orange/lime) juice, olive oil, minced garlic, adobo (or salt and garlic powder), oregano and black pepper. Place the fish in the dish and spoon marinade into the cuts and cavity. Marinate at room temperature 20–30 minutes or refrigerate up to 1 hour.
3. Remove fish from marinade and let excess drip off. Lightly dredge each fish in flour, shaking off excess so the coating is even but not heavy.
4. In a large, deep skillet or Dutch oven heat oil to 350°F (175°C). Carefully lower one fish at a time into the hot oil. Fry whole fish 6–8 minutes per side for 1.5 lb (680 g) fish, adjusting time for larger or smaller fish, until skin is deep golden and crisp and flesh flakes easily.
5. Transfer fried fish to a wire rack or paper towels to drain for a minute. Sprinkle with additional salt if desired and garnish with chopped cilantro and lime wedges.
6. Serve immediately while crisp, traditionally with rice, plantains, or tostones on the side.