Recipe courtesy of Kardea Brown
Fried Whole Snapper with Creole Gravy
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 55 min
- Yield: 4 servings
On Fridays, there's a good chance you'll find fried fish on my dinner table. This recipe uses whole snapper, but it's nothing to get intimidated about. Have your fishmonger clean the fish for you, then fry the fish in hot oil as you would fish fillets. Once the fish flakes with a fork, it's ready. Look for the Jamaican all-purpose seasoning online if you can't find it in the international section of your grocery store.
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 55 min
- Yield: 4 servings
Ingredients
Creole Gravy:
Snapper:
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Directions
Special equipment:
a deep-fry thermometer- For the gravy: Heat the oil and butter in a large skillet over medium-high heat. Add the onion, bell peppers and tomato and sauté until the vegetables are tender, about 10 minutes. Add the ketchup, pepper sauce, thyme, vinegar, garlic and 1/2 cup water. Simmer until the gravy thickens, about 10 minutes. Season with the sugar and salt and pepper to taste.
- For the snapper: Pour enough oil to reach 2 inches up the sides of a very large cast-iron skillet. Heat to 350 degrees F.
- Cut 3 slits in the sides of each fish. Combine the flour and Jamaican seasoning in a dish. Dredge the fish in the flour. Fry the fish, in batches, until the fish flakes with a fork, 3 to 4 minutes on each side. Remove the fish to a wire rack to drain and sprinkle with more seasoning.
- To serve, place the fish on a platter and serve with the Creole gravy, lemon wedges and a sprinkling of thyme, if using.
