Fried Fish with Lime and Onion Salad

Step 1

Pat the 1 whole fish dry with paper towels. Score the skin on both sides with shallow cuts. Season generously with 1 tsp salt, inside and out.

Step 2

Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the fish in the hot oil and fry until golden and crisp, about 5-7 minutes per side. The fish should flake easily with a fork when done.

Step 3

While the fish cooks, peel and slice 2 plantains into 0.5 inch rounds. In a separate pan, heat 2 tbsp of the oil from the fish skillet over medium heat and fry the plantains until golden and tender, about 3-4 minutes per side. Drain on paper towels.

Step 4

Thinly slice 1 red onion and place in a bowl. Squeeze the juice of 2 limes over the onion and toss with a pinch of salt. Let it sit for 5 minutes to mellow the onion.

Step 5

Serve the fried fish hot, topped with the lime-pickled onions and crispy plantains on the side. Squeeze extra lime over everything before eating.