Pan-Fried Red Snapper with Basil recipe
All Recipes Seafood Fish
Ingredients
- 2 (1 1/2 pound) whole red snappers salt and ground black pepper to taste 1 lime, halved ¼ onion, thinly sliced, or to taste 4 sprigs fresh basil, or to taste kitchen string ¼ cup pesto 1 ½ cups all-purpose flour 1 ½ teaspoons ground fennel seeds 1 ½ teaspoons chili powder 1 teaspoon salt 1 teaspoon ground black pepper 1 cup oil for frying
Nutrition Info
- 326.3 caloriescarbohydrate: 20.3 gcholesterol: 64.9 mgfat: 9 gfiber: 1.6 gprotein: 39.1 gsaturatedFat: 1.8 gservingSize: -sodium: 451.6 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Pan-Fried Red Snapper with Basil
Directions
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Season fish cavities with salt and pepper.
Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.
Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.
Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
Heat 1/2 inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes. Flip and cook the other side until browned, about 8 minutes more. Remove string and serve with reserved lime wedges.