📝 About This Recipe
A crown jewel of Puerto Rican coastal dining, Chillo Frito is a masterpiece of textures featuring a whole red snapper fried to golden, shatteringly crisp perfection while the meat inside remains flaky and succulent. This dish captures the essence of the Caribbean with a punchy garlic-lime marinade and a light dusting of seasoned flour. It is a celebratory staple often enjoyed beachside, embodying the vibrant, soul-warming flavors of the island's 'cocina criolla'.
🥗 Ingredients
The Fish
- 2 pieces Whole Red Snapper (approx. 1.5 lbs each, cleaned, scaled, and gutted)
- 2 Lime (halved, for washing and marinating)
Adobo Marinade
- 6-8 pieces Garlic Cloves (mashed into a paste)
- 1 teaspoon Dried Oregano (preferably Puerto Rican oregano)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil
Frying & Battering
- 1.5 cups All-Purpose Flour (for dredging)
- 1/2 cup Cornstarch (secret for extra crunch)
- 1 packet Sazón with Culantro and Achote (for color and flavor)
- 4-6 cups Vegetable Oil (for deep frying)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 4 pieces Lime Wedges
- 1/4 cup Red Onion (thinly sliced into rings)
👨🍳 Instructions
-
1
Rinse the cleaned fish under cold water and rub all over with the cut limes. Pat the fish extremely dry with paper towels; moisture is the enemy of a crispy crust.
-
2
Using a sharp knife, make 3 to 4 diagonal slashes on each side of the fish, cutting down to the bone. This ensures even cooking and allows the marinade to penetrate the meat.
-
3
In a small bowl or mortar and pestle, combine the mashed garlic, salt, pepper, oregano, and olive oil to create a thick paste (mojito).
-
4
Rub the garlic paste thoroughly into the slashes, the cavity, and all over the skin of the fish. Let it marinate in the refrigerator for at least 20-30 minutes.
-
5
In a large shallow tray, whisk together the flour, cornstarch, and the Sazón packet until the color is uniform.
-
6
In a large, deep skillet or a caldero, heat the vegetable oil to 350°F (175°C). There should be enough oil to submerge at least half the fish.
-
7
Dredge each fish in the flour mixture, ensuring the inside of the slashes and the cavity are coated. Shake off all excess flour vigorously.
-
8
Carefully lower the fish into the hot oil. Fry one at a time to avoid dropping the oil temperature too significantly.
-
9
Fry the first side for about 7-9 minutes without moving it, until the skin is deep golden brown and crispy.
-
10
Gently flip the fish using two sturdy spatulas and fry for another 6-8 minutes on the other side.
-
11
Once the fish is golden and the meat opaque at the bone, remove it and drain on a wire rack set over a baking sheet (rather than paper towels) to maintain crispness.
-
12
Repeat the process with the second fish, ensuring the oil returns to 350°F before starting.
-
13
Serve immediately while piping hot, garnished with onion rings, cilantro, and fresh lime wedges.
💡 Chef's Tips
Use a thermometer to keep the oil at a steady 350°F; if it's too cool, the fish will be greasy; if too hot, the skin burns before the meat cooks. Mixing cornstarch with the flour provides a much crispier, 'glass-like' crunch that stays firm longer. Always pat the fish bone-dry before dredging; any dampness will result in a soggy, doughy coating. Don't skip the lime wash at the beginning; it removes the 'fishy' scent and brightens the flavor of the snapper. If the fish is very large, you can finish it in a 400°F oven for 5 minutes after frying to ensure it is cooked through to the bone.
🍽️ Serving Suggestions
Serve with a side of 'Tostones' (double-fried green plantains) and a small bowl of Mayo-Ketchup for dipping. Pair with 'Arroz con Gandules' (rice with pigeon peas) for the ultimate Puerto Rican feast. A crisp, cold Medalla beer or a fresh Passion Fruit (Parcha) juice cuts through the richness of the fried fish perfectly. Include a side of 'Ensalada de Coditos' (macaroni salad) or a simple green avocado salad to balance the plate. Provide a small dish of 'Pique' (Puerto Rican hot sauce) for those who want an extra spicy kick.