This is a WOW! A whole crispy fried snapper with the fillets, cut and fried and piled back onto the bones. Serve the fish with fried rice and fried eggs and accept all compliments with a smile.
Whole Fried Red Snapper with Chili Garlic Sauce
Servings
6 Servings
Ingredients
- 2 teaspoons toasted sesame oil
- 1 tablespoon freshly grated ginger
- 6 garlic cloves grated
- 6 scallions thinly sliced
- ⅓ cup sriracha
- ¼ cup Asian style sweet chili sauce
- ¼ soy sauce
- 3 tablespoons mirin or sweet white wine
- 2 tablespoons honey
- 3 pounds whole red snapper fillets removed, but take bones with head and tail with you (have your fishmonger do this for you)
- 3 egg whites
- 2 tablespoons water
- ½ cup all-purpose flour
- ½ cup rice flour
- Kosher salt
- Freshly ground black pepper
- 6 cups peanut oil or other high temperature oil
Instructions
- Sauce
- Place a small saucepan over medium heat. Add sesame oil, then lightly sauté ginger, garlic, and scallions for 1 minute. Add sriracha, chili sauce, soy, mirin and honey. Stir to combine. Remove from heat and set aside.
- SNAPPER
- Line a baking sheet with several layers of paper towels.
- Slice snapper fillets into 1-inch pieces.
- Whisk together whites and water and place in a mixing bowl. Whisk together flours, salt, and pepper in a mixing bowl.
- Pour oil in a deep sided sauté pan or cast iron skillet over medium-high heat.
- Dredge fish pieces, a few at a time in egg white mixture and then in flour mixture. Once oil reaches 350°F, place fish in pan and fry for 3 to 5 minutes until golden brown. Transfer to paper towel-lined baking sheet. Continue until all fish has been fried.
- Fry the fish bones. This may take up to 5 to 7 minutes per side (trust me this is a show stopper).
- Toss fish pieces with chili sauce and pile into one side of fish bones. Place fried fish bones on platter and pile on fried snapper pieces.
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