Fried Red Fish

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Canola oil, for frying
  • 1 whole black sea bass with head and tail, scaled and cleaned, at room temperature
  • 1 teaspoon salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups all-purpose flour
  • 1/4 cup semolina, or masa harina (coarse flour)
  • 1 tablespoon cornstarch
Directions
  • In a medium Dutch oven add enough canola oil that fish is submerged by 1-inch of oil, and heat oil to 350 degrees F.

  • Cut 3 slices into the flesh of the fish, approximately 2-inches apart, or equal spacing between head and tail.

  • Hold fish by the tail and open cuts fully and season with the salt, pepper, paprika, and cumin. Repeat with the other side of the fish.

  • Mix flours and cornstarch, liberally dredge fish, except tail. Using tongs, place fish, head first into oil, insuring that fish stays upright.

  • Cook for 10 minutes or until fish is done.


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