Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- Tomato-Garlic Broth (in recipe)
- 4 x red snapper (1-1 1/4-lb.) gutted, cleaned and boned with head and tail intact (see note)
- 1 c. buttermilk Canola or possibly vegetable oil for frying
- 2 c. self-rising flour
- 1/2 c. paprika
- 1 Tbsp. grnd black pepper
- 2 Tbsp. each: chili pwdr and kosher salt
- 1 tsp each: cayenne pepper and cumin
- 1/4 c. cornmeal
- 4 c. Spanish rice or possibly rice pilaf
Инструкции
- Make Tomato-Garlic Broth.
- Place fish in large, shallow dish. Coat outside and inside of fish well with buttermilk; allow to marinate 10 min.
- In a deep skillet or possibly large fryer at medium-high, heat to 350 degrees sufficient oil to cover fish. While oil is heating, mix flour, paprika, black pepper, chili pwdr, salt, cayenne, cumin and cornmeal. Drain buttermilk from one fish.
- Dredge in flour mix, making sure flour is dry inside and outside fish before frying.
- Batter and fry fish, one at a time, till crisp and golden brown, 6 to 8 min. Carefully transfer to paper towels to drain.
- Reheat Tomato-Garlic Broth. Arrange fish and rice on top of four hot plates; ladle Broth around food. Serve warm.
- Makes 4 servings.
- Tomato-GarlicBroth In a large saucepan, bring 4 c. seafood stock and 2 Tbsp. tomato paste to a boil and let simmer 10 min. In a sauta pan over medium burner, heat 1/4 c. extra virgin olive oil; stir in 10 thinly sliced garlic cloves and slowly cook till golden brown, about 3 min (lower heat if necessary, but don't allow to burn).
- Combine with stock and add in three skinned, seeded and diced tomatoes, 1/2 tsp. each chopped thyme and basil, 1 tsp. chopped ginger and juice of 1 lime. Add in salt and grnd black pepper to taste. Simmer till sauce thickens slightly and remove from heat. Keep hot.
- Note: Chef Micah Martello bones the fish by carefully filleting both sides between tail and head, then using scissors to snap off the backbone at both ends.
