Fried Snapper with Tostones

Ingredients

• 1½ lb red snapper fillets
• 4 green plantains
• 2 lime
• 4 clove garlic
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 4 cup vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp onion powder
• 1 tbsp adobo seasoning
• ¼ cup cilantro (optional)

Steps

1. Pat snapper fillets dry and season with adobo, salt, pepper, paprika, and onion powder. In a shallow dish, combine flour and cornstarch. Dredge each fillet in the flour mixture, shaking off excess.
2. Peel the green plantains and slice them into 1-inch thick rounds. Mince the garlic and set aside.
3. Heat 3 cups of vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). Fry the plantain slices in batches for 3-4 minutes until lightly golden and softened.
4. Remove plantains, place them on a cutting board, and flatten each piece using a tostonera or the bottom of a heavy glass. You can lightly dip them in a bowl of salted water with minced garlic before the second fry for extra flavor.
5. Return the flattened plantains (tostones) to the hot oil and fry for another 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels, seasoning immediately with a pinch of salt.
6. Carefully add the seasoned snapper fillets to the hot oil, frying in batches for 3-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
7. Serve the fried snapper immediately with the crispy tostones and lime wedges. Garnish with fresh cilantro, if desired.