Pargo Frito con Mofongo de Plátano Verde
Whole fried red snapper served with a savory mofongo made from green plantains, garlic, and pork cracklings. A quintessential Puerto Rican seafood and plantain delight.
🧂 Ingredients
- 1 kg Whole Red Snapper(cleaned and scaled, about 2-3 lbs)
- 4 large Green Plantains(peeled and cut into 2-inch chunks)
- 8 cloves Garlic(minced)
- 1/2 cup Pork Cracklings (Chicharrón)(crushed)
- 1/4 cup Olive Oil(for frying plantains)
- 4-6 cups Vegetable Oil(for frying the fish)
- to taste Salt
- to taste Black Pepper
- 1 Lime(for serving)
👨🍳 Instructions
- 1
Score the sides of the cleaned fish with a sharp knife, about 3-4 diagonal cuts on each side. Season generously inside and out with salt and pepper.
💡 Tip: Ensure the fish is completely dry for crispier skin. - 2
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
⏱️ 10 minutes - 3
Carefully place the fish into the hot oil and fry for about 8-12 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 20-25 minutes💡 Tip: Fry the fish in batches if necessary to avoid overcrowding the pan. - 4
While the fish is frying, boil the green plantain chunks in salted water until tender, about 15-20 minutes. Drain well.
⏱️ 20 minutes - 5
In a pilón (mortar and pestle), mash the boiled plantains with minced garlic, crushed pork cracklings, and a drizzle of olive oil until well combined and slightly chunky. Season with salt.
💡 Tip: You can also use a sturdy bowl and the bottom of a glass if you don't have a pilón. - 6
Remove the fried fish from the oil and let it drain on paper towels. Serve the whole fried fish immediately with a generous portion of the mofongo on the side. Garnish with lime wedges.
💡 Pro Tips
- ✓For extra flavor, marinate the fish with garlic, salt, pepper, and a splash of lime juice for at least 30 minutes before frying.
- ✓Ensure the oil is hot enough before adding the fish to achieve a crispy exterior.
- ✓Don't over-mash the plantains for the mofongo; a slightly chunky texture is desirable.
🔄 Variations
- Add a tablespoon of sofrito to the mofongo for an extra layer of flavor.
- Serve with a side of criollo sauce or garlic sauce.