Chillo Frito (Fried Red Snapper) con Tostones

Ingredientes

• para the Chillo Frito:
• 2 whole red snappers (cleaned y scaled, ~1.5 lbs each)
• 4 cloves ajo, minced 🧄
• 1 lima, juiced 🍋
• 1 tsp adobo seasoning
• 1 tsp sal 🧂
• 1 tsp pimienta negra
• 0.5 tsp paprika
• 2 tbsp aceite de oliva
• Vegetable oil para frying
• para the Tostones:
• 3 plátanos verdes 🍌
• sal to taste
• Vegetable oil para frying

Instrucciones

1. 1Chillo Frito:
2. 2Prep the pescado: Rinse the snapper y pat dry. Score the sides con diagonal slits (about 3 per side).
3. 3Season: In a bowl, combine ajo, lima juice, adobo, sal, pepper, paprika, y aceite de oliva. Rub this marinade all over the pescado, making sure it seeps into the slits. Let it marinate para at least 10 minutes.
4. 4Fry: calienta oil in a grande sartén over mediano-high calienta (about 350°F). Carefully add one pescado at a time, frying 5–7 minutes per side until the skin is crispy y golden. Use tongs y a spatula to flip.
5. 5Tostones:
6. 6Peel & Slice: Cut the ends de the plátanos y make a slit down the peel. Remove the peel y cut plátanos into 1-inch thick rounds.
7. 7First Fry: Fry the slices in hot oil until just golden (about 2–3 minutes per side). Remove y reserva.
8. 8Smash & Fry Again: Use a tostonera o the bottom de a cup to flatten each piece. Return to oil y fry until crispy y golden. Sprinkle con sal.