Whole Red Snapper Baked in Salt

Total Time:
50 min
10 min
40 min

4 servings

  • 1 (4 pound) red snapper, scaled, gutted, and gills removed
  • 4 or more egg whites
  • 1/2 cup cold water
  • 6 to 7 pounds coarse sea salt or kosher salt
  • Preheat oven to 400 degrees.

  • Rinse and dry the fish thoroughly. Whisk together the egg whites and water and combine with the salt in a large mixing bowl. Work the mixture with your hands to distribute the water and egg whites in the salt. The salt mixture should hold together when you press a mound of it together between the palms of your hands. If it doesn't, work in another egg white.

  • Fill a baking dish that is 2 inches longer than the fish about 1/3 full of the salt mixture. Place the fish on top. Cover the fish with the rest of the salt mixture and smooth the salt over with a spatula. Place the fish in the oven for about 40 minutes. The only way to know whether the fish is done is by inserting an instant-read thermometer through the layer of salt and measuring the temperature of the fish. When it reaches 135 degrees F, take it out, and serve immediately.

  • Bring the fish to the table on a baking sheet or on a large platter and crack it with a mallet or even a hammer. Pull back the salt layer, then peel off the skin with a fork. Serve on hot plates.

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