Crispy Boneless Whole Fish with Sofrito

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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

Sofrito:

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