How to Cook Crispy Whole Skillet Fish
Red Snapper Pan Fried then finished in the oven. The perfect warm weather solution to healthy, light and satisfying meals to make any day of the weak!
Crispy Lemony Whole Fish
Prep Time: 10 Min Cook Time: 20-25 min
Serves 4
Ingredients
1 Red Snapper – gutted and scaled (about 2 ½ to 3 lbs)
1 Lemon
2 Tbs Canola Oil (Expeller pressed, organic preferred)
3 Tbs unsalted butter
Kosher Salt, Black Pepper, Garlic Powder
Pinch of Cayenne Pepper (about 1/8 tsp)
2 Tbs All Purpose Flour
Preparation
Step 1 Pre heat Oven to 425 degrees (218C)
Step 2 Cut the lemon in half. Slice thin about 6 rings for one half and cut wedges for second half, set aside. Rinse and thoroughly dry the fish inside the cavity and outside with clean paper towels. Trim any fins leaving the dorsal fin in tact if you’d like.
Step 3 With a sharp pairing or filet knife cut diagonal incisions on each side of the fish. Be careful not to cut down to the bone, you just want to make about 3 deep scores on each side of the fish. Season fish all over with salt pepper and garlic powder to taste. Make sure to season inside the cavity as well. Add 2-3 lemon rings inside the cavity of the fish. In a small bowl mix flour, a heavy pinch of salt, pepper, garlic and cayenne thoroughly. Evenly coat fish with a thin layer of the flour mixture tapping off any excess flour.
Step 4 Using a heavy-bottomed oven safe skillet or cast-iron pan, heat the oil on Medium-High. Add 1 tbs of butter to the oil and once it’s foamy add the fish to the pan carefully. (Holding the fish by the tail and lowering it into the pan away from you is the safest method to avoid oil from splattering onto you) Immediately begin pressing the fish down into the skillet with a spatula to sear the skin. Repeat this process for 2-3 minutes. Carefully lift the fish and flip.
Step 5 Add the remaining butter and lemon rings. Once the butter is foamy, gently tilt the pan towards you and begin basting the fish all over with a large spoon, about 1-2 minutes.
Step 6 Move the entire pan into the oven and finish cooking the fish another 15-20 minutes, depending on how large the fish is. If it’s on the smaller side, 15 minutes should be just right.
Remove from oven, transfer to a paper lined platter and serve with the lemon wedges.
For a classic fish fry, serve with fries, coleslaw and macaroni salad! To make it super healthy serve with grilled veggies and brown rice.
Find all my awesome recipes and videos on sevenspicelife.com
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xo
Lisa
How to deep fry a whole snapper at home
We’ve all seen whole cooked fish on a restaurant menu - but, have you ever tried to make it yourself? Chef Matt Dean Pettit shows you how! Visit cityline.tv/recipes for the full recipe.
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Ikan Goreng Garing Kerabu Herba / Thai Crispy Fish With Herbal Salad
Ingredients (3-4 Person)
Ingredients To Make Fried Fish
- Dory Fish Fillet (Your Choice)
- 1 Egg
- Crispy Flour
- Bread Crumbs
- Salt
- Cooking Oil
Ingredients To Make Herbal Salad
- 2 Lemongrass
- 5 Bird's Eye Chilies
- 8 Kaffir Lime Leaves
- 1 1/2 Teaspoons Palm Sugar
- 1 Teaspoon Chili Flakes
- 1 Lime Juice
- 2 Teaspoons Fish Sauce
- 5 Shallots
Ingredients To Garnish
- Coriander Leaves
- Cashew Nut
- Dried Chilies
PERFECTLY GRILLED & SPICED RED MULLET FISH RECIPE
Imagine bitting into a moist fish with crispy skin, savouring the smoky and aromatic flavour of its marinade and finishing it off with a sparkling glass of Asaana.
Try using other fish like Red Snapper, Mackerel, Tilapia etc in the absence of Red Mullet.
A perfect stress free meal to incorporate into your festive menu for those who maintain a Pescatarian diet. Serve with some sticky Coconut rice and your preferred steamed vegetables.
Recipe with lists of ingredients and measurements is available on my blog
8 Fantastic Fish Recipes | Jamie Oliver
We know it looks like green screen but it was actually on a boat on the sea we promise!! 8 fantastic fish recipes for you to try this summer. Get out there and try something different.
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Crispy Fried Red Snapper, with tangy onion sauce
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iNGREDIENTS:
* 3 medium red snappers cleaned and scored. Spray a light coating of white vinegar on to the Fish, and in its belly
* Coat fish with 1 tsp old bay seasoning, 1 tsp vegetable bouillon, 1/3 tsp mixed herb blend.
* Dust fish with a thin layer of all-purpose flour
* Combine the following to create your sauce: 1 tsp Dijon mustard, 1/3 tsp minced garlic, 1/3 tsp mixed herb, 1/3 tsp vegetable bouillon, juice of 1 lime, 2 tbsp of white vinegar, 2 tbsp cooking olive oil
* 15- 20 green pitted olives halved
* 2 fresh orange chilis without seeds, chopped
* 3 Roma tomatoes chopped and seeds removed
* Oil for deep frying fish
* 1/4 cup oil, fish was fried in, for frying onions, and making sauce,
* Pinch of salt (optional) for seasoning onions. Fry onions till light golden, add minced ginger, then add sauce, and a 1/4 cup water to deglaze. Cook a further 3-5 mins, and add Fresno chili, olives, and chopped tomatoes, (light season tomatoes with salt - optional) stir, and remove from heat, garnish with parsley and serve.
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