Pargo Frito Recipe
Fillet of red snapper, seasoned, lightly breaded and flashed fried. Served with white rice, black beans and sweet plantains.
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Ingredients
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Fish Preparation
Sides Preparation
Method
Fish Preparation
- 1
Marinate the Fish
In a bowl, combine the red snapper fillets with lemon juice, garlic powder, salt, and black pepper. Ensure the fillets are well-coated. Cover and let marinate in the refrigerator for 30 minutes.
- 2
Prepare the Breading
In a shallow dish, mix the all-purpose flour and cornmeal. In another bowl, beat the eggs with water.
- 3
Bread the Fish
Remove the marinated fillets from the refrigerator. Dip each fillet first into the egg mixture, allowing excess to drip off, then coat thoroughly with the flour and cornmeal mixture. Set aside.
- 4
Fry the Fish
In a large skillet, heat the oil over medium-high heat. Once hot, carefully place the breaded fillets in the oil. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Sides Preparation
- 5
Cook the White Rice
In a pot, bring 4 cups of water to a boil. Add the white rice and a pinch of salt. Cover and reduce heat to low. Cook for about 18-20 minutes, or until the rice is fluffy and water is absorbed.
- 6
Heat the Black Beans
In a small saucepan, heat the black beans over medium heat until warmed through. Stir occasionally to prevent sticking.
- 7
