Crispy Whole Gulf Fish
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cups
Sugar2 cups
White Vinegar1 tbsp
Crushed Red Pepper1 tsp
Kosher Salt2 tbsps
Olive Oil1
Salt1 tbsp
Unsalted Butter2 tsps
Garlic (minced)8 cups
Canola8 cups
Seafood (seasoned breading)Directions:
1
For the ketchup: To a small saucepot add the peppers, tomatoes, garlic, guava paste, onions, sugar, vinegar, crushed red pepper and salt
2
Simmer until the liquid begins to thicken to a hot syrup consistency
3
Add to a counter-top blender or use an immersion blender and puree
4
For the onions: You can make these on a grill over open flame with a perforated pan
5
You can also make them in a saute pan
6
To make over a grill, toss the sliced onions in a bowl with oil, sugar, vinegar and some salt and pepper
7
Allow to marinate for about 20 minutes
8
Pour into a perforated pan and place directly on the grill over the flame
9
Stir constantly until all the onions are cooked and golden brown
10
To make in a saute pan, add the oil to a hot pan and then add the onion
11
Stir occasionally to allow the onions to caramelize, then deglaze with the cane vinegar
12
Remove from the heat and finish with the brown sugar and some salt and pepper
13
Let cool
14
For the potatoes: Rinse and quarter the red potatoes
15
Season 8 cups water with the seafood boil spice and bring to a rapid boil
16
Add the potatoes and simmer for about 10 minutes
17
Remove from the water and let cool
18
For the greens: In another shallow saute pan, add the butter and place over medium-high heat
19
When the butter is melted and sizzling, add the minced garlic
20
Let the garlic toast to a light golden brown, and then add the greens
21
Stir to coat the greens with the garlic
22
Add the cane vinegar
23
Season with salt and black pepper
24
Toss just to wilt the greens and remove from the heat
25
For the fish: To clean the snapper, the first thing you want to do is scale and gut the fish
26
Then use a pair of scissors to remove the gills and all the fins from the outside of the fish
27
Cut an "X" on both sides of the snapper
28
Place the vegetable oil in a shallow frying pan and place on medium heat
29
The oil should reach about 350 degrees F
30
While the oil is heating, sprinkle both sides of the fish with the Creole seasoning and some salt and pepper
31
Then dredge in the seafood breading
32
Be careful not to bread too heavily
33
Bend the fish so it will look like it is swimming when it comes out the fryer
34
Cook the crab boiled potatoes in the oil with the fish until crisp and golden brown
35
To serve, quickly heat the barbequed onions in the pan
36
Toss with the garlic wilted greens and crab boiled potatoes
37
Place the onions, greens and potatoes on the bottom of the plate and fish in the center of the plate and drizzle with the guava ketchup
38
Garnish with fresh herbs and serve hot