Chillo Frito (Fried Red Snapper) with Tostones

Ingredients

• For the Chillo Frito:
• 2 whole red snappers (cleaned and scaled, ~1.5 lbs each)
• 4 cloves garlic, minced 🧄
• 1 lime, juiced 🍋
• 1 tsp adobo seasoning
• 1 tsp salt 🧂
• 1 tsp black pepper
• 0.5 tsp paprika
• 2 tbsp olive oil
• Vegetable oil for frying
• For the Tostones:
• 3 green plantains 🍌
• Salt to taste
• Vegetable oil for frying

Instructions

1. 1Chillo Frito:
2. 2Prep the Fish: Rinse the snapper and pat dry. Score the sides with diagonal slits (about 3 per side).
3. 3Season: In a bowl, combine garlic, lime juice, adobo, salt, pepper, paprika, and olive oil. Rub this marinade all over the fish, making sure it seeps into the slits. Let it marinate for at least 10 minutes.
4. 4Fry: Heat oil in a large skillet over medium-high heat (about 350°F). Carefully add one fish at a time, frying 5–7 minutes per side until the skin is crispy and golden. Use tongs and a spatula to flip.
5. 5Tostones:
6. 6Peel & Slice: Cut the ends of the plantains and make a slit down the peel. Remove the peel and cut plantains into 1-inch thick rounds.
7. 7First Fry: Fry the slices in hot oil until just golden (about 2–3 minutes per side). Remove and set aside.
8. 8Smash & Fry Again: Use a tostonera or the bottom of a cup to flatten each piece. Return to oil and fry until crispy and golden. Sprinkle with salt.