11748 “CHILLO FRITO CON TOSTONES Y ENSALADA” FRIED RED SNAPPER WITH FRIED PLANTAINS & SALAD 15 MINUTES Thu Mar 20 20:55:55 -0700 2008 Thu Mar 20 21:09:54 -0700 2008 Easy Caribbean User http://www.chow.com/recipes/11748 Fri, 21 Mar 2008 04:09:54 GMT
  • ON A DIAGONAL WAY, CUT 1” APART THE SIDES OF THE SNAPPER CREATING DIAMOND SHAPES. SEASON THE FRESH SNAPPER WITH SALT, PEPPER, ADOBO AND GARLIC. LET IT SIT FOR 10 MINUTES..
  • IN A SEPARATE CONTAINER MIX THE ALL PURPOSE FLOUR AND THE CORN STARCH. POUR THE FLOUR MIX OVER THE ENTIRE FISH. INSERT THE SKEWER TRHU THE TAIL AND THE GILL, CREATING A “U” SHAPE WITH THE SNAPPER.
  • WHILE HEATING THE VEGETABLE OIL UP TO MEDIUM, BEND THE BREADED FISH AND DEEP FRY THE SNAPPER FOR 10 MINUTES UNTIL GBD–GOLDEN BROWN DELICIOUS.
  • FIX A QUICK GREEN SALAD AND FRY THE PLANTAINS, (ALWAYS ADD SALT AFTER FRYING THE PLANTAINS)
    • ]]>     http://www.chow.com chefsantiago 50 Main 1 T GOYA ADOBO (WITHOUT PEPPER)

    ]]>     1 T KOSHER SALT

    ]]>     1/2 t FRESH GROUND PEPPER

    ]]>     1 T FRESH MINCED GARLIC

    ]]>     1.5–2 LB RED SNAPPER

    ]]>     1 CUP CORN STARCH

    ]]>     1 CUP ALL PURPOSE FLOUR

    ]]>     1/2 GAL VEGETABLE OIL (FOR DEEP FRYING)

    ]]>     1 GREEN PLANTAIN

    ]]>     1 THICK BAMBOO SKEWER

    ]]>     6622 red snapper 16533 chillo frito 16534 tostones 493 plantains 18674 guatemalan