Pargo rojo frito (Fried Red Snapper)

Ingredients:

4 red snapper, scaled and cleaned
4 tbsp lime juice
3 tbsp garlic, minced
1/4 tsp freshly-ground black pepper
1/2 tbsp sea salt
1/2 tsp dried oregano
1 tsp onion powder
2 tbs adobo seasoning
250g flour
about 1-1/2 inch depth of pan

Method:

Using a sharp knife slice three deep slits on both sides of the fish. Place the fish in a bowl.

In a bowl or jug mix together the lime juice, garlic, pepper, salt, oregano, onion powder and adob. Whisk to combine then pour this mixture over the fish then rub this mixture well into the fish.

Cover the bowl and set aside to marinate in the refrigerate for a minimum of 4 hours (but over-night would be preferable). This allows the flavours of the marinade to properly penetrate the fish.

When ready to cook, take the largest non-stick frying pan you have. Place over medium heat then pour in enough oil to come to a depth of 4cm. Allow the oil to heat up for a few minutes over medium heat.

In the meantime, remove the snapper from its marinade and dredge in the flour.

Add the fish to the oil and fry for a few minutes on the first side but do not turn until it is ready. Check for done-ness by lifting the fish a little to make sure the snapper is golden. That is a sign, especially at medium heat that is is ready to be turned over.

Once you turn the fish over, dredge the cooked side with the oil a couple of times to make sure the top stays nice and hot.

Total cooking time should be no longer than 15 minutes for frying.

Serve with your favourite sides, such as tostones (fried green plantains), rice and beans.