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  • Crispy Boneless Whole Fish With Sofrito

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    Crispy Boneless Whole Fish With Sofrito
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Vegetable oil for frying
    • 1 whl snapper - (2 to 3 lbs) remove center bones, keep head and tail intact Salt to taste Freshly-grnd black pepper to taste Flour for dusting
    • 4 x Large eggs beaten with
    • 1 c. buttermilk as an egg wash
    • 1 Tbsp. extra virgin olive oil
    • 1 x yellow pepper chopped
    • 1 x red pepper chopped
    • 1 x red onion chopped
    • 4 x garlic cloves chopped
    • 1/2 x Scotch bonnet chopped
    • 1 Tbsp. chopped aji amarillo
    • 1 x fennel bulb chopped
    • 1 pch saffron
    • 1 c. amontillado Sherry
    • 1 c. fish stock or possibly clam juice
    • 1 x lime
    • 1 bn cilantro pick leaves and chop stems Cilantro sprigs for garnish Extra-large skewers for shaping fish, but small sufficient to fit in the pot

    Directions

    1. In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees.
    2. 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.
    3. Season the fish and dust with the flour. Place in the egg wash. Place back in the flour. Shake off excess.
    4. Fry the fish at 350 degrees for about 10 min or possibly till golden brown and cooked through.
    5. Season with salt and pepper when removing from the fryer. Set on paper towels to drain oil. Serve with Sofrito and garnish with cilantro.
    6. For the Sofrito: In a saucepan, heat the extra virgin olive oil. Add in all the dry ingredients. Cook for about 5 min, till all vegetables are soft and the saffron is toasted. Add in the wine, reduce half way. Add in the stock and reduce half way. Finish with cilantro and a squeeze of lime.
    7. This recipe yields 2 servings.

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