Entree: Puerto Rico – National Cuisine – Chillo Frito (Whole fried red snapper seasoned with Puerto Rican spices and citrus)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 whole red snapper, scaled and gutted, head on, approx. 2.5 lb (1.1 kg)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground cumin (optional)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) adobo or 1 tbsp (15 g) sazón seasoning (optional, for color and flavor)
- 1 cup (120 g) all-purpose flour for dredging
- 4 cups (960 ml) vegetable oil for frying (amount depends on pan depth)
- 1 lime, cut into wedges for serving
- Fresh chopped cilantro or culantro for garnish (optional)

Instructions

1. Rinse and pat the snapper dry; make 3 diagonal slashes per side through the skin to the bone. In a small bowl combine minced garlic, lime juice, olive oil, oregano, cumin if using, salt, pepper, and adobo or sazón if using. Rub the seasoning mixture all over the fish and into the slashes and cavity. Let marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours; bring to room temperature before frying.
2. Pour oil into a large heavy skillet to a depth of about 1/2 inch (1.3 cm) and heat over medium-high until shimmering (or use enough oil for shallow frying). Dredge the fish lightly in flour, shaking off excess. Carefully place the fish in the hot oil and fry 6–8 minutes per side, adjusting heat to prevent burning, until the skin is deep golden and a skewer inserted into the thickest part reaches 145°F (63°C) or the flesh flakes easily. Transfer to a platter lined with paper towels to drain slightly, garnish with lime wedges and cilantro, and serve hot with rice and plantains.