Panamanian Pescado Frito con Patacones

Pat the fish fillets dry with paper towels. In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt, and black pepper. Dredge each fish fillet in the seasoned flour, ensuring it is fully coated, then set aside.

Peel the green plantains by cutting off both ends, scoring the skin lengthwise, and prying it off. Cut each plantain into 1-inch thick rounds.

Heat 3 cups of vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully add the plantain rounds to the hot oil and fry for 3-4 minutes, until lightly golden and softened. Do not brown them completely.

Remove the plantains from the oil and place them on a cutting board. Using a pataconera (plantain press) or the bottom of a sturdy glass, flatten each plantain round into a disc about 1/4-inch thick. In a small bowl, mix 1/2 cup cold water with 1/2 teaspoon salt. Briefly dip each flattened plantain disc into the salted water.

Increase the oil temperature to 375°F (190°C). Carefully return the flattened plantain discs to the hot oil and fry for another 2-3 minutes per side, or until deeply golden brown and crispy. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain. Season immediately with a pinch of salt.

While the patacones are frying, carefully add the floured fish fillets to the 375°F (190°C) hot oil. Fry for 3-5 minutes per side, depending on thickness, until golden brown and cooked through. The internal temperature of the fish should reach 145°F (63°C).

Remove the fried fish from the oil and place on a wire rack lined with paper towels to drain excess oil. Serve the hot fried fish immediately with the crispy patacones.