Fried Whole Red Snapper
A whole red snapper, scored and fried until the skin crackles and the flesh stays sweet and moist, finished with lemon and fresh herbs.
By Steven Russell
Seafood
A whole red snapper, scored and fried until the skin crackles and the flesh stays sweet and moist, finished with lemon and fresh herbs.
Cooking a fish whole is the surest way to keep it moist. The bones and skin protect the flesh, and the crisp skin is half the reward. Deep slashes down to the bone let the heat and the seasoning reach the middle so it cooks evenly.
Once it hits the oil the skin blisters and crackles, and the meat underneath stays sweet. A squeeze of lemon and a handful of cilantro and mint are all it asks for.
Pat the fish dry and cut deep diagonal slashes to the bone on both sides.
Why A dry surface fries instead of steaming, and the slashes let the heat and seasoning reach the thick part of the flesh.Season inside and out with salt, pepper, turmeric, and garlic, working it into the cuts, then dust lightly with flour.
Why Seasoning in the cuts flavors the meat, not just the skin. The flour dries the surface for a crisper fry.Heat a good depth of oil until shimmering and lower the fish in carefully, frying until deep golden and crisp on the first side.
Why Hot oil sets the skin fast so the fish does not stick or tear when you turn it.Turn once and fry the second side until the skin crackles and the flesh is opaque at the bone.
Why Turning only once keeps the crust intact. The flesh at the bone is the last part to cook.Drain, plate on a bed of lemon slices, and finish with cilantro, mint, and a squeeze of lemon.
Why The fresh herbs and acid lift the rich, fried fish and balance the plate.
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