Divide fish among plates, skin side up, and top with the Creole sauce.Cover loosely with foil and repeat with the remaining fillets. Transfer the fish to a large paper-towel-lined plate.Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through. Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes.Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.On a large plate, mix the flour and seasoning salt with a fork. Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. I try to keep red snapper in my freezer always for days when I want to eat 'special fish' And of course, a special meal deserves special attention and treatm.Whole red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried. 800-1000 g whole snapper, cleaned, rinsed and dried 1/2 cup fine rice flour 1.5 L vegetable oil, to deep fry 1 long red chilli, de-seeded and sliced, to. Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes.Red snapper has a firm texture and a sweet, nutty flavor that lends itself well to everything from hot chilies to subtle herbs.After a few minutes, he pulled them out, smashed them between a cutting board and a pyrex dish, and threw the flattened plantains into back into the hot oil for a few minutes. He peeled them, and eased them into the frier. Stir in the tomato sauce, thyme and 1 3/4 cups water bring to a boil over high. As the fish fried, the chef cut down two plantains from the bunch hanging in the kitchen to prepare our side dish, tostones.Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes. Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering.Teaspoons seasoning salt, such as Creole seasoning or Lawry’s Green bell pepper, cored and cut into 1/4-inch-thick slices Red bell pepper, cored and cut into 1/4-inch-thick slices Serve immediately, passing hot sauce at the table.Medium yellow onions, halved and cut into 1/4-inch-thick slices Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium.Gently lower the fish into the oil, one at a time and cook for 4.
Fill a large wok one-third full with oil and place over high heat until 180☌. Stir in the tomato sauce, thyme and 1 3/4 cups water bring to a boil over high. Rub both sides of each fish with fish sauce.When the foam subsides, season the red snapper fillets with salt and pepper and cook, skin. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes. Heat olive oil and butter in a large saut pan over medium-high heat. Simply serve with steamed rice and a side of vegetables. Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Thai Style Deep Fried Whole Fish is fragrant, juicy and delicious.