Merengue's Chillo Entero Frito

Chillo entero frito, or fried red snapper, is one of the Caribbean’s most famous dishes. The islands are renowned for this whole red snapper fried and seasoned with local spices and herbs. In a place ubiquitous with fresh and succulent seafood, this simple fish stands out as a star.

Ingredients

1 Tbs. kosher salt
1/2 Tbs. fresh ground pepper
1 Tbs. lemon juice
1 Tbs. adobo
1 Tbs. fresh garlic, minced
1.5 – 2 lb. red snapper
1 cup all-purpose flour
1 thick bamboo skewer
1/2 gallon canola oil (for deep frying)
1 green plantain

Directions

On a diagonal, cut the sides of the snapper 1 inch apart, creating diamond shapes.

Season the fresh snapper with salt, pepper, lemon juice, adobo, and garlic, and let it sit for 10 minutes.

In a separate container pour the flour over the entire fish. Insert the skewer through the tail and the gill, creating a U shape with the snapper.

Heat the canola oil to medium, bend the fish, and deep-fry it for 10 minutes until golden brown.

Peel the plantain and slice it into 1-inch pieces. Fry the plantains until golden and lightly salt.

Serve on a bed of mixed greens.

Serves: 2

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Chef Hector Piña is the owner of Merengue, the jewel of Dominican cuisine in Boston. He shared this recipe with us when he was featured as our guest on Neighborhood Kitchens.

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