Crisp Whole Red Snapper with Asian Citrus Sauce

1. 1

   Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels.

2. 2

   In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot.

3. 3

   A deep-fat thermometer should register 375.

4. 4

   Carefully add the fish, letting the tails stick out of the pan if necessary.

5. 5

   Let the fish cook, without moving them, until crisp and browned, about 9 minutes.

6. 6

   Using a large spatula, carefully turn each fish.

7. 7

   Continue cooking until crisp and browned and just done, about 7 minutes longer.

8. 8

   Drain on paper towels.

9. 9

   Meanwhile, in a small glass or stainless-steel bowl, combine the broth, soy sauce, lime juice, orange juice, sesame oil, grated ginger, and scallions.

10. 10

    Serve the fish on a platter.

11. 11

    Run a knife between the flesh and the bones and lift off the fillet with the skin attached.

12. 12

    Turn the fish over and repeat.

13. 13

    Pass the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.