Puerto Rican Fried Red Snapper, Chillo Frito

Whole Puerto Rican fried red snapper on a plate with tomato sauce, lemon slices, and plantains.

5 from 1 vote

Puerto Rican Fried Red Snapper, Chillo Frito

Puerto Rican Fried Red Snapper, or Chillo Frito, is seasoned with bold island flavors and fried whole for maximum crunch and juicy meat. It’s the kind of dish you’ll find served up at a seaside chinchorro with a cold drink and a side of tostones.

Prep Time15

Cook Time15

Resting Time10

Total Time40

Course: fish, fish and seafood, Main Course, Main Dish

Cuisine: Puerto Rican

Cooking Technique: deep frying, frying

Servings: servings

Calories: 644kcal

Author: Zoé Forestier

Equipment

Ingredients

2 whole red snapper cleaned and scaled
1 tablespoon adobo seasoning
2 tablespoon lemon juice
1 tablespoon olive oil
1 tbsp sofrito
1 leaf culantro
2 sprigs fresh thyme
1 cup coconut cornstarch
neutral oil for frying

Instructions

Clean and pat the fish dry. Score both sides. Scoring helps the meat cook evenly and allows the marinade to penetrate deeply into the meat.
Season inside with adobo, sofrito.
Mix lemon juice, herbs (such as culantro, cilantro, or thyme), and baste the fish body on the outside. Sprinkle the fish with adobo for color.
Heat the oil to 350°F in a deep-fryer or a deep-frying pan. Dredge the fish in coconut cornstarch, and dust off any excess. Carefully slide the fish into the pan and fry for 5–6 minutes per side.
Hint: Don’t overcrowd the pan. Fry one fish at a time to keep the oil hot and maintain its temperature.
Using a fish spatula, flip the fillet onto the other side and fry for an additional 5-6 minutes. You want an internal temperature of 140℉. Remove from the oil and place on a paper towel-lined plate to absorb excess oil. Serve over Mojo Isleño, ajillo sauce, or escabeche sauce.

Notes

💡 Top Tip

Let the fish sit with seasoning for at least 15–20 minutes before frying for deeper flavor.

🧠 Expert Tips

- Use a fish spatula to flip without breaking the skin.

- A thermometer helps keep oil at the right temperature. Too low, and it gets soggy. Or use a fryer pot or electric fryer for better control of the heat.

- Score deeply, but not through the bone, so it cooks evenly.

- Storage:
  - - Best eaten fresh. Leftovers can be stored in the fridge for up to 2 days and crisped in the oven.
  - - Not freezer-friendly once fried.

Nutrition