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Recipe courtesy of Michelle Bernstein

Show: Melting Pot

Episode: Nuevo Latino (Michelle/Aaron) - Gift of the Sea

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Total:: 55 min
Prep:: 40 min
Cook:: 15 min

Yield:: 2 servings

Level:: Advanced

Ingredients

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

Directions

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.

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.

My Private Notes

Name: Crispy Boneless Whole Fish with Sofrito
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 2 servings
Ingredients: 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; 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

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Crispy Boneless Whole Fish with Sofrito

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