Crispy Boneless Whole Fish with Sofrito Recipe

Name: Crispy Boneless Whole Fish with Sofrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for frying; 1 (2 to 3 pound) whole snapper, remove center bones, keep head and tail intact; Salt and freshly ground black pepper; Flour, for dusting; 4 eggs beaten with 1 cup buttermilk, as an egg wash; Sofrito, recipe follows; Cilantro sprigs, for garnish; Extra-large skewers for shaping fish, but small enough to fit in the pot; 1 tablespoon olive oil; 1 yellow pepper, minced; 1 red pepper, minced; 1 red onion, minced; 4 cloves garlic, minced; 1/2 scotch bonnet, minced; 1 tablespoon minced aji amarillo; 1 fennel bulb, minced; Pinch saffron; 1 cup amontillado Sherry; 1 cup fish stock or clam juice; 1 lime; 1 bunch cilantro, pick leaves and chop stems

Servings: persons

Vegetable oil, for frying
1 (2 to 3 pound) whole snapper, remove center bones, keep head and tail intact
Salt and freshly ground black pepper
Flour, for dusting
4 eggs beaten with 1 cup buttermilk, as an egg wash
Sofrito, recipe follows
Cilantro sprigs, for garnish
Extra-large skewers for shaping fish, but small enough to fit in the pot
1 tablespoon olive oil
1 yellow pepper, minced
1 red pepper, minced
1 red onion, minced
4 cloves garlic, minced
1/2 scotch bonnet, minced
1 tablespoon minced aji amarillo
1 fennel bulb, minced
Pinch saffron
1 cup amontillado Sherry
1 cup fish stock or clam juice
1 lime
1 bunch cilantro, pick leaves and chop stems

1
["In a large deep pot, fitted with a deep frying thermometer, preheat 5 inches oil to 325 degrees F.", "Starting at the tail end, push the skewer crosswise just above the tail, and bend the fish into an ""s"" shape and attach the skewer through the head, just in front of the front fin.", "Season the fish and dust with the flour.", "Place in the egg wash. Place back in the flour.", "Shake off excess.", "Fry the fish at 350 degrees F for about 10 minutes or until golden and cooked through.", "Season with salt and pepper when removing from the fryer.", "Set on paper towels to drain oil.", "Serve with sofrito and garnish with cilantro.", "In a saucepan, heat the olive oil.", "Add all the dry ingredients.", "Cook for about 5 minutes, until all vegetables are soft and the saffron is toasted.", "Add the wine, reduce half way.", "Add the stock and reduce half way.", "Finish with cilantro and a squeeze of lime."]

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Vegetable oil, for frying, 1 (2 to 3 pound) whole snapper, remove center bones, keep head and tail intact, Salt and freshly ground black pepper, Flour, for dusting, and more.

Yes, Crispy Boneless Whole Fish with Sofrito falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Boneless Whole Fish with Sofrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions