- Vegetable oil, for frying
- 1 (2 to 3 pound) whole snapper, remove center bones, keep head and tail intact
- Salt and freshly ground black pepper
- Flour, for dusting
- 4 eggs beaten with 1 cup buttermilk, as an egg wash
- Sofrito, recipe follows
- 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 F.
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 F 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.
- 1 tablespoon olive oil
- 1 yellow pepper, minced
- 1 red pepper, minced
- 1 red onion, minced
- 4 cloves garlic, minced
- 1/2 scotch bonnet, minced
- 1 tablespoon minced aji amarillo
- 1 fennel bulb, minced
- Pinch saffron
- 1 cup amontillado Sherry
- 1 cup fish stock or clam juice
- 1 lime
- 1 bunch cilantro, pick leaves and chop stems