👨‍🍳 Instructions

1. 1

   Pat the cleaned red snappers dry with paper towels. Make a few shallow diagonal slits on both sides of each fish.

   💡 Tip: Drying the fish is crucial for crispy skin.
2. 2

   In a shallow dish, combine flour with salt and pepper. Dredge each fish thoroughly in the seasoned flour, shaking off any excess.

   💡 Tip: Ensure the fish is evenly coated.
3. 3

   Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C). Carefully place one fish at a time into the hot oil. Fry for about 8-10 minutes per side, or until golden brown and cooked through. Adjust heat as needed to maintain oil temperature.

   ⏱️ 16-20 minutes

   💡 Tip: Do not overcrowd the pan; fry fish in batches if necessary.
4. 4

   While the fish is frying, prepare the ensalada ranchera: In a medium bowl, combine diced tomatoes, chopped red onion, chopped cilantro, and chopped bell pepper. In a small bowl, whisk together lime juice, olive oil, and white vinegar. Pour the dressing over the salad and toss gently to combine. Season with salt and pepper.

   💡 Tip: Let the salad sit for a few minutes for flavors to meld.
5. 5

   Once cooked, carefully remove the fish from the oil and place on a wire rack set over paper towels to drain excess oil. Serve immediately with the ensalada ranchera on the side. Garnish with extra cilantro and lime wedges.

   💡 Tip: Serve with tostones (fried plantains) or white rice.