Salt encrusted Red snapper (or red snapper hatching)
For a 3 - 4 lb red snapper:
remove guts and gills
pat dry, put light coat of olive oil on body
insert lemon, limes, aromatics (fresh) into body cavity
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.
(note: these are from the GOM where there is an existing red snap season)
¼” bed of kosher salt
¼” layer of kosher salt then pop into oven at 425˚F for 40 minutes
Cracking the crust
Salt crust removed (use a pastry brush too to brush off the salt on the skin)
Then with a fork remove the skin.
Now just lift the spine to get the other boneless half