Fried Whole Snapper with Creole Gravy
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 5 min
- Active: 55 min
Ingredients
Creole Gravy:
2 tablespoons canola oil
2 tablespoons unsalted butter
1 medium yellow onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large tomato, diced
1/3 cup ketchup
2 tablespoons Scotch bonnet pepper sauce
1 teaspoon fresh thyme leaves
1 teaspoon white vinegar
2 cloves garlic, minced
Pinch granulated sugar
Kosher salt and freshly ground black pepper
Snapper:
Canola oil, for frying
4 small whole snappers, cleaned
2 cups all-purpose flour
2 tablespoons Jamaican all-purpose seasoning, such as Island Spice, plus more to taste
Lemon wedges and fresh thyme, for garnish, optional
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.