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Crispy Boneless Whole Fish With Sofrito

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable oil - for frying

  2. 1 Snapper - (2 to 3 lbs) - remove center bones,

  3. Keep head and tail intact

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. Flour - for dusting

  7. 4 Eggs - beaten with

  8. 1 cup 237ml Buttermilk - as an egg wash

  9. Sofrito

  10. 1 tablespoon 15ml Olive oil

  11. 1 Yellow pepper - minced

  12. 1 Red pepper - minced

  13. 1 Red onion - minced

  14. 4 Garlic cloves - minced

  15. 1/2 Scotch bonnet - minced

  16. 1 tablespoon 15ml Minced aji amarillo

  17. 1 Fennel bulb - minced

  18. 1 Saffron

  19. 1 cup 237ml Amontillado Sherry

  20. 1 cup 237ml Fish stock or clam juice

  21. 1 Lime

  22. 1 Cilantro - pick leaves and Chop stems

  23. Cilantro sprigs - for garnish

  24. Extra-large skewers for shaping fish, but

  25. Small enough to fit in the pot

Instructions Jump to Ingredients ↑

  1. In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees.

  2. Starting at the tail end, push the skewer crosswise just above the tail, and bend the fish into an "s" shape and attach the skewer through the head, just in front of the front fin.

  3. Season the fish and dust with the flour. Place in the egg wash. Place back in the flour. Shake off excess.

  4. Fry the fish at 350 degrees for about 10 minutes or until golden and cooked through.

  5. Season with salt and pepper when removing from the fryer. Set on paper towels to drain oil. Serve with Sofrito and garnish with cilantro.

  6. For the Sofrito: In a saucepan, heat the olive oil. Add all the dry ingredients. Cook for about 5 minutes, until all vegetables are soft and the saffron is toasted. Add the wine, reduce half way. Add the stock and reduce half way. Finish with cilantro and a squeeze of lime.

  7. This recipe yields 2 servings.

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