Dominican Fried Red Snapper

Ingredients

• 1 whole (about 2.5 lbs) Red Snapper (cleaned, tail removed)
• 1.5 teaspoons Ground Oregano (dried and finely ground)
• 2 tablespoons Garlic Paste (can substitute with minced garlic)
• 2 tablespoons Adobo All-Purpose Seasoning (Latin‑American seasoning blend)
• 1.5 teaspoons Black Pepper (freshly ground)
• 1.5 teaspoons Salt (kosher or table salt)
• 1.5 teaspoons Onion Powder
• 3 limes (juiced) Lime Juice (about 3 tablespoons)
• 1 cup All-Purpose Flour (for coating)
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika (adds color and subtle smoky flavor)
• Enough to fill pan 2 inches deep Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Trim and Slit the Fish

   Remove the tail of the whole red snapper and cut shallow slits about ½ inch apart on both sides, cutting deep enough to expose the bone so the seasoning can penetrate.

   Time: PT10M

2. Prepare Dry Rub

   In a small bowl combine ground oregano, garlic paste, adobo seasoning, black pepper, salt, and onion powder. Mix until a uniform paste forms.

   Time: PT5M

3. Marinate the Fish Overnight

   Place the fish in the Tupperware container. Squeeze the juice of three limes over the entire fish, making sure it gets into the slits. Rub the garlic paste all over the flesh, then sprinkle the dry rub inside the slits and over the surface. Cover and refrigerate for at least 8 hours or overnight.

   Time: PT5M

4. Heat the Oil

   Pour vegetable oil into the frying pan to a depth of about 2 inches. Heat over medium‑high heat until the oil reaches roughly 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Season the Flour

   In a shallow dish combine 1 cup all‑purpose flour with 2 teaspoons adobo seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon smoked paprika. Whisk until evenly mixed.

   Time: PT5M

6. Coat the Fish

   Remove the marinated fish from the refrigerator. Dredge the entire fish in the seasoned flour, pressing gently so the flour adheres to all sides and into the slits. Shake off excess flour.

   Time: PT5M

7. Fry the Fish

   Carefully lower the coated fish into the hot oil. Fry for about 3–5 minutes on the first side, allowing a thin crust to set, then gently turn and continue frying another 3–4 minutes until the skin is golden‑brown and crispy throughout.

   Time: PT6M

   Temperature: 350°F

8. Drain and Rest

   Using tongs, lift the fish onto a plate lined with paper towels. Let it rest for 2–3 minutes to allow excess oil to drain.

   Time: PT3M

9. Serve

   Transfer the fried red snapper to a serving platter. Optionally garnish with extra lime wedges and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

15 g

Fiber

1 g