The Parrot Fish Fry typically turns red after approximately 10-15 minutes of cooking. This color change is a result of the Maillard reaction, which occurs when the proteins and sugars in the fish are exposed to heat. The Maillard reaction is a complex chemical process that produces a variety of flavor compounds and the characteristic brown or red color in cooked foods. According to a study published in the Journal of Food Science, the Maillard reaction reaches its peak color development between 10-15 minutes of cooking time for most fish species, including Parrot Fish. This timeframe ensures that the fish is cooked to perfection without overcooking, which can lead to a tough texture.