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Recipes / Snapper / Whole Fried Red Snapper

Recipe Name: Whole Fried Red Snapper Servings: 4
1 1/2 pounds American Red or Yellow Tail Snapper
2 cups buttermilk
2 cups flour
Salt and black pepper to taste
For Rice (Arroz Verde - green rice):
2 cups rice cooked
3 tablespoons basil chopped
1 stick Butter
A little lime juice
Salt and black pepper to taste
Toasted Garlic Sauce:
2 ounces olive oil
3 cloves garlic, peeled, sliced thin
1 teaspoon ginger, peeled, minced fine
3 tablespoons cilantro, picked leaves
4 plum tomatoes, peeled, seeded, diced fine
3 cups shrimp stock
Salt and black pepper to taste

For the snapper, remove the gills, air bubble lining and scales from the fish. Cut 1/4 inch deep slits vertically down the fish three times from head to tail. Season the fish well, starting from the inside out. This insures that the fish is fully seasoned. With a bamboo skewer, pierce the skin through the back of the head, push the skewer through. Bend the fish into a "C" shape and pierce the skin at the head of the tail and push the skewer through again to hold the fish's shape. Pour the buttermilk over thefish, making sure that the inside cavity is also reached. Flour the fish now, flour the inner cavity also. make sure that the fins are floured well so that they are free from the body. Fry the fish at 350 degrees head first if the fish doesn't fit in the pot. After eightminutes, move the fish to fry the tail section. Remove from the oil and drain all oil onto a paper towel. For the Green rice, place the butter, basil, and lime juice in a food processor. Allow the butter to soften before pureeing. Puree for thirty seconds to a minute, until a nice green color is achieved. Melt three tablespoons of the mixture in a saute pan. Add rice and reheat. season with salt and pepper if needed. For the toasted Garlic Sauce heat the oil over medium heat, add the garlic and slowly saute until golden brown and crispy. Add the ginger, cilantro and tomatoes and saute until fragrant. Add the stock and reduce for oneminute after a boil is reached. To plate, place the rice in the center of the platter with the sauce around. Put the fish on the top of the rice standing up.
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