Pan-Fried Red Snapper with Basil recipe

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Ingredients

2 (1 1/2 pound) whole red snappers
salt and ground black pepper to taste
1 lime, halved
¼ onion, thinly sliced, or to taste
4 sprigs fresh basil, or to taste
kitchen string
¼ cup pesto
1 ½ cups all-purpose flour
1 ½ teaspoons ground fennel seeds
1 ½ teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup oil for frying

Nutrition Info

326.3 calories
carbohydrate: 20.3 g
cholesterol: 64.9 mg
fat: 9 g
fiber: 1.6 g
protein: 39.1 g
saturatedFat: 1.8 g
servingSize: -
sodium: 451.6 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season fish cavities with salt and pepper.

  2. Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.

  3. Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.

  4. Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.

  5. Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.

  6. Heat 1/2 inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes. Flip and cook the other side until browned, about 8 minutes more. Remove string and serve with reserved lime wedges.

Recipe Yield

2 1-1/2-pound red snappers

Recipe Note

I just kinda came up with this red snapper recipe the other day. It's one of my new favorites now.

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