Chillo Frito (Fried Whole Red Snapper) with Tostones

• Prep30 min
• Cook40 min
• Total1 h 30 min
• Serves4

Ingredients

For the fish

• 2 whole red snappers, scaled and cleaned (about 700 g, 1 1/2 lb each)
• 6 garlic cloves
• 1 tsp dried oregano
• 2 tsp salt
• 1/2 tsp black pepper
• 30 g fresh lime juice (2 tbsp)
• 15 g olive oil (1 tbsp)
• 60 g all-purpose flour (1/2 cup), optional, for a crisper crust

For the tomato salsa

• 1/2 red onion (about 75 g)
• 10 g fresh cilantro leaves (1/3 cup)
• 2 ripe tomatoes (about 300 g), seeded, in quarters
• 15 g fresh lime juice (1 tbsp)
• 15 g olive oil (1 tbsp)
• 1/2 tsp salt

For the tostones

• 2 green plantains
• 1 tsp salt

For frying and serving

• About 1.5 L vegetable oil (6 cups)
• Lime wedges

Instructions

1. Rinse the fish and pat them very dry inside and out with paper towels. With a sharp knife, make 3 or 4 diagonal cuts down to the bone on each side.
2. Place the garlic, oregano, salt, pepper, lime juice and olive oil in the mixing bowl and chop 5 sec/speed 7. Scrape down the sides of the bowl and chop 3 sec/speed 7 more. Rub the paste into the cuts and inside each fish and refrigerate 20 minutes. Rinse the mixing bowl.
3. Place the red onion and cilantro in the mixing bowl and chop 3 sec/speed 4. Add the tomatoes and chop 2 sec/speed 4, until chunky. Add the lime juice, olive oil and salt, stir with the spatula and transfer the salsa to a serving bowl.
4. Peel the plantains and cut them into 2.5 cm (1 in) slices. In a large, deep skillet on the stove, heat 2 cm (3/4 in) of oil to 160°C (325°F) and fry the slices 3 to 4 minutes per side, until pale golden. Drain them on paper towels.
5. Flatten each slice to about 1 cm (1/2 in) with a tostonera or the bottom of a glass. Heat the oil to 180°C (360°F) and fry the tostones again for 2 to 3 minutes, until golden and crisp. Drain them and sprinkle with the salt.
6. Pat the fish dry once more and dust them lightly with flour, if using. With the oil at 180°C (360°F), fry one fish at a time for 6 to 8 minutes per side, turning it carefully with two spatulas, until the skin is crisp and the flesh at the bone is opaque and flakes easily, 63°C (145°F).
7. Drain the fish on a rack or paper towels and serve right away with the tostones, salsa and lime wedges.

Tips

• If a fish is too long for your skillet, cut it in half crosswise before frying, or ask the fish counter to remove the head.
• Dry fish and steady oil are the keys to crisp skin and little splatter. Use a splatter screen and keep the oil between 175°C and 180°C (350°F and 360°F).
• The salsa is best fresh but keeps 1 day in the fridge. It is also good on tostones, rice and grilled chicken.