Chillo Frito (Puerto Rican Fried Red Snapper)
Chillo Frito or Puerto Rican fried red snapper is bursting with rich Caribbean flavors and fried to golden perfection. This fish is seasoned with a blend of spices and fresh garlic. I sometimes add sofrito for added flavor.
Ingredients
- 2 red snapper, whole cleaned and scaled
- 4 enteros garlic crushed
- 1/4 taza sofrito
- 1/2 taza all-purpose flour
- 1 quart aceite de canola other oil options: corn oil, vegetable oil, avocado oil, or peanut oil
Seasonings
- 1 tsp cebolla en polvo
- 1 tsp ajo en polvo
- 1 tsp adobo
- 1 tsp sazón
- 1/4 tsp ground oregano
- 1/8 tsp pimienta negra
Instructions
Clean and prep fish
- Clean and scale the fish. Slice 3 small slits on each side of the fish. Pat dry.
Season fish
- Rub the fish with sofrito and crushed garlic on both sides and then season generously with the spices.
- Prepare the flour by adding adobo and sazon, about 1/2 tsp each. Mix until well combined. Coat the fish with the flour mixture. Set aside.
Fry the fish
- Place a large skillet over medium-high heat and add enough oil to deep fry the fish.
- Fry the fish until browned and crisp, about 5-7 minutes per side, depending on the size of the fish. Use tongs and a spatula or two spatulas to flip the fish carefully and prevent it from falling apart.
- Remove fish and place on a paper towel-lined plate to soak excess oil.
- Serve the fish with your favorite sides. ¡Buen provecho!
Notes
Tips:
Use tongs and a spatula or two spatulas to flip the fish carefully and prevent it from falling apart.Fry the fish in batches. Do not overcrowd the pan, for best results.