Puerto Rican Fried Red Snapper (Chillo Frito) Recipe
Discover the vibrant flavors of Puerto Rico with this authentic recipe for Fried Red Snapper, also known as Chillo Frito. Marinated with traditional seasonings like adobo, sofrito, fresh herbs, and lemon juice, then perfectly fried in coconut cornstarch for a crispy, golden crust. This dish is a delicious representation of Caribbean coastal cuisine, ideal for a flavorful seafood dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Puerto Rican
Ingredients
Fish and Marinade
- 2 whole red snapper (cleaned and scaled)
- 1 tbsp adobo seasoning
- 2 tbsp lemon juice
- 1 tbsp sofrito
- 1 leaf culantro
- 2 sprigs fresh thyme
- 1 tbsp olive oil
Coating and Frying
- 1 cup coconut cornstarch
- Neutral oil (for frying, such as vegetable or canola oil, quantity as needed for deep frying)
Instructions
- Prepare the Fish: Clean and pat the fish dry, then score both sides. Scoring allows the marinade to penetrate deeply and helps the fish cook evenly.
- Season Inside: Season the interior cavity with adobo seasoning and sofrito to infuse flavor inside the fish.
- Apply Marinade: Mix lemon juice and fresh herbs (culantro and thyme), then baste the outside of the fish with this mixture. Sprinkle additional adobo on the exterior for color and flavor.
- Heat Oil: Preheat neutral oil in a deep-fryer or deep-frying pan to 350°F (175°C) for optimal frying temperature.
- Coat Fish: Dredge the snapper in coconut cornstarch, coating evenly, and shake off excess.
- Fry Fish: Carefully slide the fish into the hot oil. Fry for 5–6 minutes on one side without overcrowding the pan to maintain temperature.
- Flip and Continue Frying: Use a fish spatula to gently flip the fish and fry the other side for another 5–6 minutes until the internal temperature reaches 140°F (60°C).
- Drain and Serve: Remove the fried snapper from oil and place on a paper towel-lined plate to absorb excess oil. Serve hot over traditional Mojo Isleño, ajillo sauce, or escabeche sauce as desired.
Notes
- Scoring the fish ensures even cooking and allows marinade to penetrate deeply.
- Do not overcrowd the frying pan; fry one fish at a time to keep oil temperature steady.
- Use a thermometer to check that the internal temperature reaches 140°F for safe consumption.
- Traditional sauces like Mojo Isleño, ajillo, or escabeche complement the fried snapper beautifully.
- Coconut cornstarch provides a unique crispy texture and slight coconut flavor.
