Crispy Honduran Fried Fish with Tajadas - Carlos' Way

Method

1. Score and cure the fish: Pat the fish completely dry. Cut three deep diagonal scores on each side, down to the bone. Squeeze the limes all over and into the cuts, then season generously inside and out with sea salt, pepper, Badia Complete, and Goya Adobo, working the seasoning into the scores. Let it sit for 20-30 minutes while you prep the rest.
2. Make the slaw: Toss the cabbage, tomatoes, onion, and cilantro in a bowl. Squeeze the halved lemons over the top, season with sea salt, and chill for at least 30 minutes so the flavors meld.
3. Heat the oil: Pour about 2 inches of oil into a deep, heavy pot and bring it to 350°F (175°C) over medium-high heat. No thermometer? A piece of plantain should sizzle steadily the moment it goes in.
4. Fry the tajadas: Peel the plantains and slice them into long diagonal strips. Fry in batches for 3-4 minutes, until golden and crisp at the edges. Drain on paper towels and salt them while they're hot.
5. Fry the fish: Dust each fish lightly with flour and shake off the excess. Lower it carefully into the hot oil and fry for 5-7 minutes per side, until the skin is deep golden and crackling and the flesh flakes easily. Fish is done at a safe internal temperature of 145°F (63°C) at the thickest part. Fry one or two at a time; crowding drops the oil temperature and softens the skin.
6. Drain and salt: Lift the fish onto a rack or paper towels, hit it with a final pinch of sea salt, and let it rest 2 minutes so the skin sets crisp.