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🐟
Whole Fish – Fried
Whole fried fish, crispy on the outside and juicy on the inside.
20-30 min Medium
Recommended for: Snapper, Grouper, Triggerfish, Grunt (1-3 lb)
🥘 Ingredients
- 1 whole fish (1-3 lb), cleaned and scaled
- Salt and pepper to taste
- Vegetable oil (enough to submerge the fish)
👨🍳 Preparation
- 1
Rinse inside and outside of fish and pat dry with paper towel.
- 2
Add oil to fry pot and heat to 375°F.
- 3
Score meat of fish with slanted/vertical lines every ¼ inch on both sides. If too large for pot, cut into pieces that can be completely submerged. Season generously with salt and pepper. Place on paper towel to absorb excess liquid.
- 4
Once oil is heated, pat dry fish again and place carefully into hot oil. Cook until deep golden color.
- 5
Remove from oil and season with salt. Enjoy with white rice, avocado, limes and choice of sauce.
