Fried Fish Recipe

Prepare fish

Rinse the red snapper fillets and pat dry thoroughly with paper towels. Place the fillets on a tray. Sprinkle both sides evenly with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1/2 tsp ground cumin and 1 tbs paprika. Drizzle 2 tbsp lime or lemon juice over the fillets and let them rest for 10–15 minutes at room temperature to absorb the flavors.

Coating

Combine 3/4 cup all-purpose flour and 1/4 cup cornstarch in a shallow dish and season lightly with a pinch of salt and a little extra paprika if desired. Dredge each fillet in the flour-cornstarch mixture, shaking off excess. Set coated fillets on a plate.

Fry fish

Pour about 400–500 ml vegetable oil into a large skillet (cast-iron or heavy-bottomed) to come about 1/2 inch (1–1.5 cm) up the side for shallow frying. Heat oil over medium-high until it registers 180°C (350°F) or a piece of bread sizzles on contact. Fry fillets in batches without crowding: cook 3–4 minutes per side depending on thickness, or until golden brown and cooked through (internal temp ~63°C/145°F). Transfer cooked fillets to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (about 90°C/200°F) if needed.

Rinse 2 cups rice under cold water until water runs mostly clear to remove excess starch. In a saucepan, combine the rinsed rice, 3.5 cups water, 3/4 tsp salt and 2 tbsp unsalted butter. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

Peel the green plantains by cutting off both ends and slicing down the peel lengthwise, then prying it away. Cut each plantain into 1½-inch (4 cm) thick rounds. Heat about 3–4 cm (1–1.5 inches) of vegetable oil in a heavy skillet over medium heat. Fry the rounds for about 2–3 minutes per side until pale golden and softened but not deeply browned. Remove to a paper towel-lined tray.

Using a tostonera (plantain press) or the bottom of a flat cup or small bowl, gently press each fried round to about 1/4-inch (6 mm) thickness. Return the flattened plantains to the hot oil and fry again for 1–2 minutes per side, until crisp and golden brown. Remove and drain on paper towels; immediately sprinkle with about 1 tsp salt, tossing to distribute.

In a large bowl, combine 4 cups mixed salad greens, sliced tomato, sliced cucumber and thinly sliced red onion. Drizzle with 2 tbsp olive oil and 1 tbsp lime or lemon juice, then season with salt and freshly ground black pepper to taste. Toss gently to combine just before serving so greens remain crisp.

Plate a portion of buttered rice, add a piece of fried red snapper, two tostones and a helping of salad. Sprinkle chopped cilantro or parsley over the fish and rice and serve with lime wedges on the side. Serve immediately while fish and tostones are hot and crisp.