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Pargo Frito con Tostones y Ensalada
A classic Dominican coastal dish featuring a whole fried red snapper served with crispy fried plantains (tostones) and a refreshing side salad. The fish is typically seasoned simply to highlight its natural flavor, and the tostones provide a satisfying crunch.
ð§ ææ
- 1 kg Whole Red Snapper(cleaned, scaled, and gutted)
- 3 large Green Plantains(peeled and sliced into 1-inch thick rounds)
- 4 cloves Garlic(minced)
- 1/4 cup Lime Juice
- to taste Salt
- to taste Black Pepper
- as needed Vegetable Oil(for frying)
- 1 head Lettuce(chopped)
- 2 medium Tomatoes(diced)
- 1/2 medium Red Onion(thinly sliced)
- 1/4 cup Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Score the sides of the cleaned fish with a few diagonal cuts. Rub the fish inside and out with minced garlic, lime juice, salt, and pepper. Let it marinate for at least 15-20 minutes.
- 2
While the fish marinates, prepare the tostones. Heat about 1 inch of vegetable oil in a large skillet or deep fryer over medium-high heat. Fry the plantain slices for about 2-3 minutes per side, until lightly golden. Remove from oil and place on a cutting board. Using the bottom of a glass or a tostonera, flatten each plantain slice. Return the flattened plantains to the hot oil and fry for another 2-3 minutes per side, until golden brown and crispy. Drain on paper towels and sprinkle with salt.
- 3
Prepare the salad by tossing the chopped lettuce, diced tomatoes, and sliced red onion in a bowl. Season with salt, pepper, and a drizzle of lime juice or olive oil if desired.
- 4
Heat enough vegetable oil in a large skillet or Dutch oven to generously coat the bottom (about 1/2 inch) over medium-high heat. Carefully place the marinated fish into the hot oil. Fry for about 10-15 minutes per side, depending on the size of the fish, until golden brown and cooked through. You may need to baste the fish with the hot oil to ensure even cooking.
- 5
Once the fish is cooked, carefully remove it from the oil and place on a platter. Garnish with fresh cilantro. Serve immediately with the prepared tostones and salad.
ð¡ ããã®ã³ã
- âEnsure the fish is completely dry before frying to prevent splattering.
- âDon't overcrowd the pan when frying the tostones; fry in batches if necessary.
- âThe internal temperature of the fish should reach 145°F (63°C).
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- Serve with a side of avocado slices.
- Marinate the fish with a touch of Dominican oregano.
- Add a simple vinaigrette to the salad.