![]() ![]() Please refer to our Nutritional Facts Disclaimer for more information.Ceviche most certainly originated in South America, but which country first used this method on raw fish is debatable. Nutritional information is provided as a courtesy and is approximate only. For your information, we also serve other sauces to complement this dish.Ĭlick on the button below to watch my YouTube video on How to Prepare Fried Red Snapper (Chillo Frito)! Other individuals prefer the Fried Red Snapper (Chillo Frito) with the sauce on top. Click on link on how to prepare our Traditional Island Sauce (Mojo Isleño). Our traditional Mojo Isleño can also be served on the side as a dipping sauce. It is so delicious that many times I prefer just eating the fried fish without any sauce. It does not require a lot of seasoning to have so much flavor. The Fried Red Snapper has a golden-brown color and is usually accompanied with tostones (double fried green plantains). Look how flaky.īefore serving, squeeze ½ of a lemon on the top of the fish. The Fried Red Snapper (Chillo Frito) should easily flake when you insert a fork into slits. The internal temperature should reach 140 to 145☏. You can also check the internal temperature of the fish with a thermometer for doneness. The fish is completely done when you see that the flesh is no longer translucent inside the slits and has an off-white color. Remove paper towels once the excess oil is absorbed. Checking the Fried Red Snapper for Doneness! ![]() NOTE: As the fish is cooking, I tend to submerge the tail end of the fish into the hot oil to cook with a pair of tongs. Carefully remove the fish from the skillet and onto a baking pan lined with paper towels to absorb the excess oil. We are done frying the fish for a total of 8 minutes (4 minutes on each side). This fish is very firm so you will be able to turn it over whole without the fish breaking apart. This should take approximately 4 minutes.Īfter 4 minutes of frying, carefully turn the fish to the other side. With a pair of tongs, add the fish to the skillet and fry until it turns a golden-brown color on one side. In a 12-skillet, heat 5 cups of vegetable oil to a temperature of 350☏. NOTE: I always keep the fish in the refrigerator for thawing and/or marinating. However, you can marinade the fish for a much longer time in the refrigerator. Since this fish is mild in flavor with a delicate taste, I normally marinate the fish for just 15 minutes. We just finished seasoning the red snapper. With your fingers, rub the seasoning inside the cavity. We also want to season the cavity of the fish with salt, black pepper and garlic powder. NOTE: I used approximately 1.5 teaspoons of each condiment. Use the amount of seasonings according to your taste. Rub the seasonings on the fish and into the slits that we just made. Season the fish with salt, black pepper and garlic powder on each side. With a sharp knife, make 3 to 4 diagonal or vertical slits on both sides of fish so that the seasoning can be absorbed for better flavor. I normally wear gloves but since my gloves are too big, I would not be able to clearly demonstrate how to cut and season the fish. NOTE: Make sure your hands are clean when handling meat or fish. Pat completely dry the fish with paper towels. NOTE: There are other types of red snapper and they can weigh up to 50 pounds. This fish has been cleaned, descaled and rinsed in cold water. It also has many health benefits like omega-3 fatty acids, protein, vitamins and minerals. The red snapper is considered a low-fat and lean fish. The average weight for consumption is 1 to 3 pounds and has a rosy red color. This is wild caught Caribbean red snapper that weighs at least 1 pound 5 ounces. Many individuals bread the whole fish before frying but I prefer to season it with just a few basic ingredients so that you can savor the meat of the fish. This fish is served whole and is considered a staple in our culture. This year I consumed plenty of red snapper in Puerto Rico. This sauce can also be served on the side as a dipping sauce. The Fried Red Snapper (Chillo Frito) is usually topped with a savory tomato-oil based sauce known as Mojo Isleño. We tend to fry this fish, making it crispy on the outside and very moist inside. Fried Red Snapper (Chillo Frito) is a mild tasting fish with a light flaky texture. ![]()
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