Fried Red Snapper With Black Rice Recipe

Score and dry

Rinse the cleaned red snapper and pat very dry inside and out with paper towels. Make 3–4 diagonal cuts on each side of the fish (about 1/2 inch deep) to allow marinade and heat to penetrate.

Marinate

In a small bowl, combine 2 tbs lime juice, 2 tsp minced garlic, 1.5 tsp sea salt, 1 tsp black pepper, and 2 tbs chopped cilantro. Rub the mixture all over the fish, working it into the scores and cavity. Let rest at room temperature for 15–20 minutes (no longer than 30 minutes) while you prepare the rice and coating.

Rinse and combine

While the fish marinates, place 1 cup black rice in a fine mesh sieve and rinse under cold water until the water runs clear. Transfer rice to a medium saucepan, add 2 cups water or stock, 1 bay leaf, 1/2 tsp salt and 1 tbs butter or olive oil.

Simmer

Bring to a boil over medium-high heat, then reduce to a low simmer, cover tightly and cook until tender, 30–35 minutes. Start checking at 25 minutes — black rice retains a slight chew. When done, remove bay leaf, fluff with a fork and keep covered off heat for 5 minutes. Taste and adjust salt if needed.

Prepare coating and oil

In a wide shallow dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp ground cumin, 1 tsp fine sea salt and 1/2 tsp black pepper. Pour 1 cup neutral frying oil into a large heavy skillet (cast-iron or stainless steel recommended) to a depth of about 1/4–1/3 inch. Heat over medium-high until shimmering and a small pinch of flour sizzles immediately (about 350°F/175°C).

Dredge the fish

Pat the marinated fish one more time to remove excess moisture. Coat the fish thoroughly in the flour-cornstarch mixture, pressing the coating into the scores. Shake off excess and set on a wire rack or plate for 3–5 minutes to let coating adhere.

Fry the fish

Carefully add the fish to the hot oil (lift at an angle so oil doesn't splash). Fry undisturbed for 6–8 minutes on the first side, depending on fish size, until the edge turns golden-brown and a crisp crust forms. Carefully flip using two spatulas or tongs and fry the other side for 5–7 minutes until the crust is deep golden and the flesh flakes easily at the thickest part (internal temp ~135–140°F/57–60°C). If the fish is large, you can spoon hot oil over the top while cooking to ensure even browning.

Finish and rest

If using, add 1 tbs unsalted butter to the pan in the last 30 seconds and baste the fish once for a glossy finish. Transfer the fish to a wire rack set over a baking sheet or to a paper-towel-lined plate and let rest 3–4 minutes. Keep warm in a low oven (200°F/95°C) if needed while you plate.

While the fish fries, whisk together 1 tbs lime juice, 1 tsp soy sauce, 1/2 tsp honey, 2 tbs chopped cilantro, 1 tbs chopped mint (if using), 1 tbs sliced scallion, 1/4 tsp black pepper and 1/4 tsp chili flakes in a small bowl. Taste and adjust balance — add a touch more honey if too tart or a pinch more soy for saltiness.

Spoon a bed of black rice onto warmed plates. Place the rested fried red snapper on top or beside the rice. Drizzle the herb-citrus sauce lightly over the fish and rice (or serve it on the side). Garnish with extra cilantro leaves and lime wedges. Serve immediately so the crust stays crisp.