Entree: Puerto Rico – Northern Culinary Region – Chillo Frito (Whole red snapper seasoned and fried until crisp, a classic Puerto Rican preparation)

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 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 whole red snapper, scaled and gutted, approx. 2 lb (900 g)
- 2 tbsp (30 ml) olive oil or vegetable oil for rubbing
- 2 tsp (10 g) fine sea salt, divided
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) dried oregano
- 3 cloves garlic, minced
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 2 tbsp (30 ml) white vinegar
- 1/4 cup (30 g) all-purpose flour for dusting
- 1/2 cup (120 ml) vegetable oil or enough for shallow frying
- 1 small bunch fresh cilantro, chopped, for garnish
- Lime wedges for serving
- Optional: 1 small hot pepper (aji dulce or habanero), sliced thinly

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat the whole red snapper dry with paper towels. Make 3 shallow diagonal slashes on each side of the fish so seasonings penetrate. Rub the fish with olive oil and season evenly inside and out with 1 1/2 tsp (7.5 ml) salt, black pepper, and dried oregano.
2. In a small bowl, mix minced garlic, lime juice, and vinegar. Pour half of this mixture over the fish and rub into the slashes and cavity. Let the fish marinate at room temperature for 20–30 minutes.
3. Just before frying, sprinkle the flour on a plate and lightly dust the fish on both sides, shaking off excess flour.
4. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Carefully lay the fish in the hot oil. Fry undisturbed until the underside is golden and crisp, about 5–7 minutes, then carefully flip and fry the other side until cooked through and skin is crisp, another 5–7 minutes. (Cooking time will vary with thickness; the flesh should flake easily and reach an internal temperature of 145°F / 63°C.)
5. Transfer the fried fish to a platter lined with paper towels to drain briefly. Sprinkle with the remaining 1/2 tsp (2.5 ml) salt, garnish with chopped cilantro and sliced hot pepper if using, and serve with lime wedges and the reserved garlic-lime vinegar for drizzling.

1. Rinse and pat the whole red snapper dry with paper towels. Make 3 shallow diagonal slashes on each side of the fish so seasonings penetrate. Rub the fish with olive oil and season evenly inside and out with 1 1/2 tsp salt, black pepper, and dried oregano.
2. In a small bowl, mix minced garlic, lime juice, and vinegar. Pour half of this mixture over the fish and rub into the slashes and cavity. Let the fish marinate at room temperature for 20–30 minutes.
3. Just before frying, sprinkle the flour on a plate and lightly dust the fish on both sides, shaking off excess flour.
4. Heat 1/2 cup (120 ml) vegetable oil in a large skillet over medium-high heat until shimmering. Carefully lay the fish in the hot oil. Fry undisturbed until the underside is golden and crisp, about 5–7 minutes, then carefully flip and fry the other side until cooked through and skin is crisp, another 5–7 minutes. (Cooking time will vary with thickness; the flesh should flake easily and reach an internal temperature of 145°F / 63°C.)
5. Transfer the fried fish to a platter lined with paper towels to drain briefly. Sprinkle with the remaining 1/2 tsp salt, garnish with chopped cilantro and sliced hot pepper if using, and serve with lime wedges and the reserved garlic-lime vinegar for drizzling.