Crispy Boneless Whole Fish With Sofrito Recipe - Cooking Index
Crispy Boneless Whole Fish With Sofrito Recipe - Cooking Index
| Vegetable oil - for frying | ||
| 1 | Snapper - (2 to 3 lbs) - remove center bones, | |
| Keep head and tail intact | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Flour - for dusting | ||
| 4 | Eggs - beaten with | |
| 1 cup | 237ml | Buttermilk - as an egg wash |
| Sofrito | ||
| 1 tablespoon | 15ml | Olive oil |
| 1 | Yellow pepper - minced | |
| 1 | Red pepper - minced | |
| 1 | Red onion - minced | |
| 4 | Garlic cloves - minced | |
| 1/2 | Scotch bonnet - minced | |
| 1 tablespoon | 15ml | Minced aji amarillo |
| 1 | Fennel bulb - minced | |
| 1 | Saffron | |
| 1 cup | 237ml | Amontillado Sherry |
| 1 cup | 237ml | Fish stock or clam juice |
| 1 | Lime | |
| 1 | Cilantro - pick leaves and | |
| Chop stems | ||
| Cilantro sprigs - for garnish | ||
| Extra-large skewers for shaping fish, but | ||
| Small enough to fit in the pot |
In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees.
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.
Season the fish and dust with the flour. Place in the egg wash. Place back in the flour. Shake off excess.
Fry the fish at 350 degrees for about 10 minutes or until golden and cooked through.
Season with salt and pepper when removing from the fryer. Set on paper towels to drain oil. Serve with Sofrito and garnish with cilantro.
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.
This recipe yields 2 servings.
Source:
MELTING POT with Michelle Bernstein - (Show # MP-1C27) - from the TV FOOD NETWORK
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