Salt encrusted Red snapper (or red snapper hatching)

This recipe is easy to do, requires few ingredients and has a unique table” flare” to it.

For a 3 - 4 lb red snapper:
scale fish
remove guts and gills
pat dry, put light coat of olive oil on body
insert lemon, limes, aromatics (fresh) into body cavity

Mix:
6 cups kosher salt (a 3 lb box = 7 cups)
4 egg whites
½ cup water

put ¼” layer of salt down on cookie sheet. Place fish on salt, cover with ¼’ layer of salt (leaving tail exposed for effect)

Cook at 425 degrees for 40 minutes. Let sit for 5-10 minutes.
Use heavy spoon and hit to “crack” the crust. Then remove salt sections followed by using a brush to wipe away remaining salt crystals.

Before serving – with a fork remove the skin (acts as a barrier to keep the fish from being salty).
Turned out great and very moist!! Would serve for guests.



Before:
(note: these are from the GOM where there is an existing red snap season)

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Prep

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¼” bed of kosher salt

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¼” layer of kosher salt then pop into oven at 425˚F for 40 minutes

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Doneski’s

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Cracking the crust

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Salt crust removed (use a pastry brush too to brush off the salt on the skin)
Then with a fork remove the skin.

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Now just lift the spine to get the other boneless half

Bon appétit

Brian

Replies

  • jcanracerjcanracer Posts: 4,248 Moderator
    looks AWESOME!
    how salty was the actual flesh of the fish?
    Hobie Kayak angler for life!
  • Big Bend BrianBig Bend Brian Posts: 1,405 Officer
    Suprisingly it wasn't real salty but you could taste it. I've cooked it before and it wasn't salty-this time it was a tad salty.
    I brine turkeys in a hypersalt solution and that's not a salty turkey.
    Was a good recipe.
    Brian

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