|1 one pound chillo (Northern Red Snapper) sliced cut|
|1 cup of cornstarch|
|“Chuleria en Pote” to taste|
|Salt to taste|
|1 cup of avocado in cubes|
|1 cup of mangos cut in small cubes|
|1 cup of papaya minced|
|Juice of one lime|
|3 Tbsp. olive oil|
|Chives, cilantro, and parsley minced|
|1 Tbsp. Sofrito|
Add cornstarch in a deep container and marinate with “Chuleria en Pote”. Add salt to the fish and cover in seasoned flour. Fry the fish in a cooking pot with plenty of oil at medium-high temperature for several minutes until golden.
In a deep container, add all the ingredients for the mojo. Mix well and adjust flavors to your taste. Use it as a garrison to your fish.