• 4 6-ounce white fish fillets such as snapper, sea bass, or mahi-mahi • 1 cup all-purpose flour • 2 teaspoons garlic powder • 2 teaspoons onion powder • 2 teaspoons dried oregano • 1 teaspoon smoked paprika • Kosher salt and freshly ground black pepper • 1 large egg • 2 tablespoons olive oil • 2 cups vegetable oil • 4 plantains, peeled and cut into 1/2-inch-thick slices
Instructions
Preparing the Fish
1. In a shallow bowl, combine the flour, garlic powder, onion powder, oregano, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. 2. In another shallow bowl, beat the egg. 3. Dip each fish fillet into the egg and then into the flour mixture. Shake off any excess.
Frying the Fish and Plantains
1. Heat the olive oil and vegetable oil in a large skillet over medium-high heat. 2. Carefully place the fish fillets in the hot oil. Fry until golden brown and cooked through, about 4 minutes per side. Transfer to a paper-towel-lined plate to drain. 3. Reduce the heat to medium. Add the plantains to the oil and fry until golden brown and crispy, about 5 minutes per side. Transfer to the paper-towel-lined plate to drain.
Serving
Serve the fish and plantains with your favorite dipping sauce. Enjoy! Pescado Frito con Tostones is a delicious and flavorful dish that is sure to please any palate. With a simple mix of spices, a light dredge in egg and flour, and a quick fry, you can enjoy a classic Caribbean dish that is sure to have your guests asking for seconds. The sweet plantains provide the perfect contrast to the savory fish, adding a hint of sweetness and crunch to the dish. Give it a try and you'll be sure to love it!
