👨‍🍳 作り方

1. 1

   Marinate the cleaned fish with the juice of 1 lime, 1 tsp salt, and 0.5 tsp black pepper for at least 15 minutes.

2. 2

   Prepare the patacones: Peel the green plantains and cut them into 1.5-inch thick rounds. Fry these rounds in hot vegetable oil (about 350°F/175°C) for 2-3 minutes until lightly golden. Remove and drain.

3. 3

   Place each fried plantain round on a flat surface and smash them with a heavy object (like the bottom of a glass or a small pot) until they are about 1/4 inch thick. Season with a pinch of salt.

4. 4

   Reheat the oil to 375°F/190°C. Fry the smashed plantains again until golden brown and crispy. Remove and drain on paper towels. Keep warm.

5. 5

   Prepare the salad: In a bowl, combine chopped lettuce, tomatoes, sliced red onion, and chopped cilantro. Dress with a simple vinaigrette or just a squeeze of lime and salt.

6. 6

   Optional sauce: Whisk together mayonnaise, minced garlic, a pinch of salt, and pepper. Add a squeeze of lime juice.

7. 7

   Dredge the marinated fish in a mixture of flour, garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Ensure the fish is evenly coated.

8. 8

   Carefully place the floured fish into the hot oil (ensure there's enough oil to submerge most of the fish, or fry in batches if necessary). Fry for about 8-12 minutes per side, depending on the size of the fish, until golden brown and cooked through. The flesh should flake easily.

9. 9

   Remove the fried fish from the oil and drain on paper towels. Garnish with fresh cilantro and lime wedges.

10. 10

    Serve the whole fried fish immediately with the crispy patacones and the fresh salad. Offer the optional garlic-lime sauce on the side.