Crispy Whole Tai Snapper Recipe
Steamed Asian Cabbage, Pickled Vegetables, Japanese Curry Sauce (Upon Availability)
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Ingredients
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Crispy Whole Tai Snapper
Method
Preparation and Cooking
- 1
Prepare the Snapper
Clean the Tai Snapper thoroughly under cold running water. Pat dry with paper towels. Make 3-4 diagonal cuts on each side of the fish.
- 2
Season the Fish
Rub the fish inside and out with salt and black pepper, making sure to get some into the cuts. Let it sit for about 15 minutes to absorb the seasoning.
- 3
Coat the Fish
Dredge the seasoned snapper in cornstarch until it is fully coated. Shake off any excess cornstarch.
- 4
Heat the Oil
In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
- 5
Fry the Snapper
Carefully place the coated fish into the hot oil. Fry for about 8-10 minutes on each side, or until the skin is golden brown and crispy. Remove and drain on paper towels.
