Whole Fried Fish Recipe

Prepare the fish

Pat the whole snapper very dry inside and out with paper towels. Make 3 diagonal shallow cuts on each side of the fish (about 1/4 inch deep) to help it cook evenly. Season inside the cavity and both sides generously with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 15 minutes.

Dredge

In a wide shallow bowl combine the all-purpose flour, cornstarch, garlic powder, smoked paprika and remaining 1/2 tsp salt. Lightly dust the fish with the flour mixture, shaking off excess and ensuring the cuts are coated inside. This light coating crisps without being heavy.

Fry

In a large skillet or deep frying pan heat neutral oil over medium-high heat to 350°F (175°C) or until a small pinch of flour sizzles on contact. Carefully add the fish and fry 5–7 minutes per side depending on thickness (use tongs and a spatula to support the fish). Fry until the skin is deep golden and flesh flakes easily near the backbone. Adjust heat to maintain oil temperature; reduce to medium if browning too fast. Transfer to a wire rack over a baking sheet to drain for 3 minutes. Squeeze lime over fish before serving.

Warm the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes. Add minced garlic, cumin and optional chipotle powder and cook 30 seconds until fragrant. Add the drained beans and stock, stir and bring to a gentle simmer. Use a potato masher or fork to mash about half the beans for a creamier texture, leaving the rest whole. Simmer uncovered 6–8 minutes until thickened. Season with 1/2 tsp salt and 1/4 tsp pepper, adjust to taste. Keep warm until serving.

Rinse the rice under cold water until the water runs clear. In a small saucepan bring 1 1/2 cups water (or stock), 1 tsp butter or oil and 1/2 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let steam covered 5 minutes. Fluff with a fork.

In a bowl combine the sliced cabbage, grated carrot and chopped cilantro. Whisk together lime juice, mayonnaise, 1/4 tsp salt and 1/8 tsp black pepper; toss with the vegetables until coated. Refrigerate until ready to serve so flavors meld (10–15 minutes).

Combine white vinegar, water, sugar and 1/2 tsp salt in a heatproof jar or bowl. Stir until sugar and salt dissolve. Add the thinly sliced red onion, press down so submerged, and let sit at least 20 minutes at room temperature or refrigerate for up to 2 weeks. For quick use, allow 20–30 minutes before serving.

Bring a skillet of water to a simmer and blanch the tomatillos and jalapeño 3–4 minutes until softened (or roast under a broiler until charred). Drain and cool slightly. In a blender combine tomatillos, jalapeño (remove seeds for milder heat), garlic, cilantro, lime juice and 1/2 tsp salt. Blend to a slightly chunky consistency. Taste and adjust salt or lime.

If using dried árbol chiles, rehydrate 1 tablespoon in hot water for 10 minutes, drain and remove seeds, then puree or chop finely. Stir the chile paste into 1/2 cup mayonnaise with 1/2 tsp lime juice and 1/8 tsp salt. Taste and adjust heat or acidity. Refrigerate until ready to use.

Halve and pit the avocados. Scoop flesh into a bowl and mash to a chunky consistency. Stir in 1 tablespoon lime juice, 1 tablespoon finely chopped red onion, 1 tablespoon cilantro, 1/2 tsp salt and optional chopped jalapeño. Taste and adjust seasoning. Cover tightly to prevent browning if not serving immediately.

Warm the corn tortillas in a dry skillet over medium heat or wrapped in foil in a low oven for a few minutes. To serve: place a portion of rice and pot beans on the plate, add a generous scoop of slaw, a spoonful of guacamole and some pickled red onion. Lay the whole fried fish on the platter or transfer fillets to tortillas for tacos. Drizzle salsa verde and arbol mayonesa over the fish or serve on the side. Garnish with cilantro sprigs and extra lime wedges.