Trucha Frita con Patacones (Dairy-Free Fried Trout with Plantain Fritters)

Ingredients

• 2 small Whole trout
• 2 large Green plantains
• 4 cups Vegetable oil
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 lemon Lemon wedges
• 2 tbsp Cilantro, chopped (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the trout: Clean the 2 small whole trout and pat them completely dry with paper towels. In a small bowl, combine the 1 tsp salt, 0.5 tsp black pepper, and 1 tsp garlic powder. Rub this mixture all over the outside of the trout and also inside the cavity.
2. 2Prepare the plantains: Peel the 2 large green plantains. Slice them into pieces about 2.54 cm thick. Do not discard the peels yet.
3. 3First fry for the plantains: Pour the 4 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Carefully add the sliced plantains to the hot oil and fry for 3 to 4 minutes per side, until they are lightly golden. Use a slotted spoon to remove the plantains and place them on a plate lined with paper towels to drain.
4. 4Flatten the plantains: Place one fried plantain slice between two pieces of parchment paper. Use a plantain press or the flat bottom of a sturdy dish to firmly press down on the plantain, flattening it to about 0.635 cm thickness. Repeat this with all the fried plantain slices.
5. 5Second fry for the plantains: Carefully return the flattened plantain slices to the same hot oil (still at 176.7°C / 175°C). Fry them for another 2 to 3 minutes per side, until they are golden brown and crispy. Remove the patacones from the oil and drain them again on paper towels.
6. 6Fry the trout: Carefully place the seasoned 2 small whole trout into the hot oil (still at 176.7°C / 175°C). Fry the trout for 5 to 7 minutes per side. The trout is done when it is golden brown and the internal temperature reaches 63°C in the thickest part of the fish, near the bone.
7. 7Serve: Remove the fried trout from the oil and drain on paper towels. Arrange the fried trout on plates. Serve immediately with the crispy patacones, 1 lemon cut into wedges, and a sprinkle of the 2 tbsp chopped cilantro for garnish.

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