1 small whole tilapias or red snapper, cleaned and scaled 1 scallion, finely chopped Juice of 1 lime Salt and pepper 1/4 cup all-purpose flour 2 cups of vegetable or Canola oil for frying
Rinse the fish in cold water and pat dry with paper towels. Using a sharp knife, make 3-4 cuts on each side of the fish. Season the fish inside and out with salt and pepper. Rub the fish with the scallions and lime juice. Allow fish sit 10 minutes before cooking. Dredge fish with flour to coat. Pour oil into a large frying pan. The oil should be at least 1 inch deep. Heat the oil over medium-high heat, you can test it by dropping in a small cube of bread. If it sizzles and cooks, it’s ready, or if you have a thermometer, the correct temperature is 375 F. Carefully place the fish in the oil, standing back in case the oil splatters, then turn the heat to medium. Fry the fish, without turning it, for about 5 to 7 minutes, or skin will break. Turn the fish and fry about 5 to 7 minutes more or until the skin is crispy. Transfer to a plate lined with paper towels and serve with patacones, rice, avocado and lime wedges on the side.