Whole Fried Snapper Recipe

Prep the fish

Rinse the whole snapper under cold water and pat dry thoroughly with paper towels, inside and out. Using a sharp knife, score 3 shallow diagonal cuts on each side of the fish to allow even cooking and better flavor penetration.

Season the cavity and both sides of the fish with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Let rest at room temperature for 15 minutes while you prepare other components.

Heat a heavy skillet or deep frying pan with 1.5 cups neutral oil to 350°F (175°C). Pat the fish with additional salt and pepper if needed and lightly dredge the exterior in the all-purpose flour, shaking off excess.

Carefully lower the snapper into the hot oil. Fry for 6–8 minutes per side, depending on size (about 12–16 minutes total) until the skin is golden brown and the flesh flakes easily at the thickest part. Maintain oil temperature between 325–350°F; reduce heat if oil smokes.

Transfer the fried snapper to a wire rack set over a sheet tray lined with paper towels to drain. Squeeze lemon wedges over fish before serving or offer wedges alongside.

Heat a large skillet or wok over medium-high heat. Add 1 tbsp vegetable oil and 1 tbsp butter. When hot, add the shallot and sauté 1–2 minutes until translucent.

Add the garlic and cook 30 seconds until fragrant. Push shallot and garlic to the side, add the beaten eggs and scramble quickly until just set, then break into small pieces.

Add remaining 1 tbsp vegetable oil if needed. Increase heat to high, add the cold day-old rice, breaking up any clumps. Stir-fry 2–3 minutes until rice is heated through and beginning to brown.

Stir in peas and carrots, soy sauce, sesame oil, salt and pepper. Toss to combine and let rice sit 30–60 seconds between stirs to get slightly crisp bits. Fold in sliced scallions at the end and remove from heat.

Heat 1 tbsp olive oil in a small skillet over medium heat. Add the chopped cremini mushrooms and a pinch of salt, cook 6–8 minutes until mushrooms release liquid and become golden brown. Let cool slightly.

In a bowl, combine the cooked mushrooms, 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth (use a mini food processor or immersion blender for a creamier aioli). Taste and adjust seasoning. Refrigerate until ready to serve.

Peel the ripe plantains and slice on a 45-degree angle into 1/2-inch thick pieces.

Heat a nonstick skillet over medium heat and add 1 tbsp butter. When butter is foaming, add plantain slices in a single layer. Sprinkle with 1 tsp brown sugar and a pinch of salt.

Fry 2–3 minutes per side until deeply caramelized and soft. Remove to a paper towel-lined plate to drain.

Preheat a grill pan or cast-iron skillet over high heat. Place the corn kernels in the hot pan and cook, stirring occasionally, until kernels are lightly charred and fragrant, 6–8 minutes. Alternatively, roast whole ears under a broiler and cut off kernels.

Transfer charred corn to a bowl. Add diced red bell pepper, red onion, minced jalapeño, 2 tbsp chopped cilantro, 2 tbsp lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and let sit at room temperature 10 minutes for flavors to meld.

In a blender or food processor, combine 1/4 cup fresh basil leaves, 3 tbsp extra-virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Blend until smooth to make a bright honey-basil vinaigrette.

Toss 2 cups fresh arugula lightly with about 1–2 tbsp of the vinaigrette just before plating so the greens remain crisp.

Place a generous scoop (about 1 to 1 1/2 cups) of house fried rice in the center of each plate (recipe yields enough for 2–3 plates depending on portioning).

Arrange 4–6 sweet plantain slices alongside the rice.

Spoon 2–3 tbsp roasted corn pico over or beside the rice.

Carefully place the whole fried snapper on top of or adjacent to the rice, depending on plate size. Drizzle 2–3 tbsp mushroom aioli across the fish or serve aioli on the side.

Top the fish and rice with the dressed arugula (place arugula on top of the fish and a small mound on the rice). Finish with an extra drizzle of honey basil vinaigrette if desired and a final squeeze of lemon.

Serve immediately while fish is hot and skin is crisp.