Start by rinsing the red snapper fish under cold water and pat it dry with paper towels.

In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper to create the seasoned flour mixture.

Heat vegetable oil in a large frying pan or deep fryer to about 350°F (175°C).

Dip the fish in the seasoned flour mixture, making sure to coat it thoroughly and shake off any excess flour.

Carefully place the coated fish into the hot oil, ensuring it is completely submerged. Fry for about 5-7 minutes on each side, or until the fish turns golden brown and crispy.

Once cooked, remove the fish from the oil and place it on a plate lined with paper towels to drain off any excess oil.

Serve the Pargo Frito hot with lemon wedges on the side for an extra zesty touch. You can pair it with rice, beans, salad, or fried plantains for a complete meal.