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Crispy Boneless Whole Fish With Sofrito

Type: Fish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

  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 237mlButtermilk - as an egg wash
  Sofrito
1 tablespoon 15mlOlive oil
1   Yellow pepper - minced
1   Red pepper - minced
1   Red onion - minced
4   Garlic cloves - minced
1/2   Scotch bonnet - minced
1 tablespoon 15mlMinced aji amarillo
1   Fennel bulb - minced
1   Saffron
1 cup 237mlAmontillado Sherry
1 cup 237mlFish 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

Recipe Instructions

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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