Pan-Fried Red Snapper with Basil The Best Recipes

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Pan-Fried Red Snapper with Basil

"I just kinda came up with this red snapper recipe the other day. It's one of my new favorites now."

Ingredients :

• 2 (1 1/2 pound) whole red snappers
• salt and ground black pepper to taste
• 1 lime, halved
• 1/4 onion, thinly sliced, or to taste
• 4 sprigs fresh basil, or to taste
• kitchen string
• 1/4 cup pesto
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground fennel seeds
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup oil for frying

Instructions :

Prep : 20M	Cook : 8M	Ready in : 40M

• Season fish cavities with salt and pepper.
• Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.
• Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.
• Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
• Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
• Heat 1/2 inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes. Flip and cook the other side until browned, about 8 minutes more. Remove string and serve with reserved lime wedges.

Notes :

• This can be cooked in bacon fat or vegetable oil.
• I used a pesto recipe from this site, but you can buy it premade.
• Nutrition data for this recipe includes the full amount of flour. The actual amount of flour consumed will vary.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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