Fried Red Snapper with Piklez Inspired Slaw, Tostones & Avocado
Fried Red Snapper with Piklez Inspired Slaw, Tostones & Avocado
Ingredients
For the Fried Red Snapper
- 1 whole red snapper, cleaned
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1/4 cup olive oil
- 4 cups oil, for deep frying, or as needed
For the Tostones
- 2 green plantains
- 1/2 teaspoon salt, to taste
For the Piklez-Inspired Slaw
- 1 head cabbage, finely chopped
- 4 cloves garlic, finely chopped
- 1 jalapeno, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup vinegar
- 1/4 cup water
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 tablespoon oregano
- 1 tablespoon black pepper
- 1 pinch red pepper flakes
For Serving
- 1 avocado
- 2 limes, cut into wedges
- 1/4 cup fresh cilantro, for garnish
- 1/4 cup fresh parsley, for garnish
Instructions
- 1
Ensure the whole red snapper is cleaned. Make 3-4 deep slits on both sides of the fish to allow seasoning to penetrate.
⏱️ 5 min
- 2
In a small bowl, combine 2 tablespoons of salt, 2 tablespoons of black pepper, 2 tablespoons of garlic powder, 2 tablespoons of paprika, 1 tablespoon of cayenne pepper, and 1/4 cup of olive oil. Mix well to form a paste.
⏱️ 3 min
- 3
Rub the seasoning mixture thoroughly over the entire fish, making sure to get into the slits and inside the cavity.
⏱️ 5 min
- 4
Heat 4 cups of oil (or enough to submerge the fish) in a large pot or deep fryer to 350-375°F. Carefully place the seasoned red snapper into the hot oil. Fry until it is golden brown and crispy on both sides, about 8-10 minutes per side, depending on the size of the fish.
⏱️ 20 min•🌡️ 360
- 5
Once fried, remove the fish from the oil and place it on a wire rack set over a baking sheet or paper towels to drain excess oil.
⏱️ 2 min
- 6
While the fish is draining, peel the 2 green plantains and slice them into approximately 1-inch thick pieces.
⏱️ 3 min
- 7
Carefully place the plantain slices into the hot oil (used for the fish) and fry until they are lightly golden, about 2-3 minutes.
⏱️ 3 min•🌡️ 360
- 8
Remove the lightly fried plantains from the oil and, while still warm, smash them flat using a tostonera or the bottom of a heavy glass or plate.
⏱️ 2 min
- 9
Return the smashed plantains to the hot oil and fry again until they are golden brown and crispy, about 2-3 minutes.
⏱️ 3 min•🌡️ 360
- 10
Remove the crispy tostones from the oil and immediately season them with 1/2 teaspoon of salt, or to taste.
⏱️ 1 min
- 11
Finely chop 1 head of cabbage, 4 cloves of garlic, 1 jalapeno, and 1/2 red onion. Place all chopped vegetables in a large mixing bowl.
⏱️ 7 min
- 12
Add 1/4 cup of vinegar, 1/4 cup of water, 2 tablespoons of olive oil, 2 tablespoons of salt, 1 tablespoon of oregano, 1 tablespoon of black pepper, and 1 pinch of red pepper flakes to the bowl with the chopped vegetables.
⏱️ 2 min
- 13
Toss all ingredients for the slaw together until well combined.
⏱️ 2 min
- 14
Cut 1 avocado in half, remove the pit, and slice the flesh.
⏱️ 1 min
- 15
Plate the fried red snapper on a large serving platter. Arrange the crispy tostones around the fish. Add a generous portion of the piklez-inspired slaw next to the fish.
⏱️ 2 min
- 16
Arrange the sliced avocado on the platter. Squeeze fresh lime juice from the 2 lime wedges over the fish and slaw. Garnish with fresh cilantro and parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Red Snapper with Piklez Inspired Slaw, Tostones & Avocado
For the Fried Red Snapper
- 1 whole red snapper, cleaned
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1/4 cup olive oil
- 4 cups oil, for deep frying, or as needed
For the Tostones
- 2 green plantains
- 1/2 teaspoon salt, to taste
For the Piklez-Inspired Slaw
- 1 head cabbage, finely chopped
- 4 cloves garlic, finely chopped
- 1 jalapeno, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup vinegar
- 1/4 cup water
- 2 tablespoons olive oil
- 2 tablespoons salt
- 1 tablespoon oregano
- 1 tablespoon black pepper
- 1 pinch red pepper flakes
For Serving
- 1 avocado
- 2 limes, cut into wedges
- 1/4 cup fresh cilantro, for garnish
- 1/4 cup fresh parsley, for garnish
Instructions
- 1
Ensure the whole red snapper is cleaned. Make 3-4 deep slits on both sides of the fish to allow seasoning to penetrate.
⏱️ 5 min - 2
In a small bowl, combine 2 tablespoons of salt, 2 tablespoons of black pepper, 2 tablespoons of garlic powder, 2 tablespoons of paprika, 1 tablespoon of cayenne pepper, and 1/4 cup of olive oil. Mix well to form a paste.
⏱️ 3 min - 3
Rub the seasoning mixture thoroughly over the entire fish, making sure to get into the slits and inside the cavity.
⏱️ 5 min - 4
Heat 4 cups of oil (or enough to submerge the fish) in a large pot or deep fryer to 350-375°F. Carefully place the seasoned red snapper into the hot oil. Fry until it is golden brown and crispy on both sides, about 8-10 minutes per side, depending on the size of the fish.
⏱️ 20 min•🌡️ 360 - 5
Once fried, remove the fish from the oil and place it on a wire rack set over a baking sheet or paper towels to drain excess oil.
⏱️ 2 min - 6
While the fish is draining, peel the 2 green plantains and slice them into approximately 1-inch thick pieces.
⏱️ 3 min - 7
Carefully place the plantain slices into the hot oil (used for the fish) and fry until they are lightly golden, about 2-3 minutes.
⏱️ 3 min•🌡️ 360 - 8
Remove the lightly fried plantains from the oil and, while still warm, smash them flat using a tostonera or the bottom of a heavy glass or plate.
⏱️ 2 min - 9
Return the smashed plantains to the hot oil and fry again until they are golden brown and crispy, about 2-3 minutes.
⏱️ 3 min•🌡️ 360 - 10
Remove the crispy tostones from the oil and immediately season them with 1/2 teaspoon of salt, or to taste.
⏱️ 1 min - 11
Finely chop 1 head of cabbage, 4 cloves of garlic, 1 jalapeno, and 1/2 red onion. Place all chopped vegetables in a large mixing bowl.
⏱️ 7 min - 12
Add 1/4 cup of vinegar, 1/4 cup of water, 2 tablespoons of olive oil, 2 tablespoons of salt, 1 tablespoon of oregano, 1 tablespoon of black pepper, and 1 pinch of red pepper flakes to the bowl with the chopped vegetables.
⏱️ 2 min - 13
Toss all ingredients for the slaw together until well combined.
⏱️ 2 min - 14
Cut 1 avocado in half, remove the pit, and slice the flesh.
⏱️ 1 min - 15
Plate the fried red snapper on a large serving platter. Arrange the crispy tostones around the fish. Add a generous portion of the piklez-inspired slaw next to the fish.
⏱️ 2 min - 16
Arrange the sliced avocado on the platter. Squeeze fresh lime juice from the 2 lime wedges over the fish and slaw. Garnish with fresh cilantro and parsley.
⏱️ 2 min