Pan-Fried Red Snapper With Basil Recipe

Name: Pan-Fried Red Snapper With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2 pound) whole red snappers; salt and ground black pepper to taste; 1 lime, halved; 1/4 onion, thinly sliced, or to taste; 4 sprigs fresh basil, or to taste; kitchen string; 1/4 cup pesto; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons ground fennel seeds; 1 1/2 teaspoons chili powder; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 cup oil for frying

Servings: persons

2 (1 1/2 pound) whole red snappers
salt and ground black pepper to taste
1 lime, halved
1/4 onion, thinly sliced, or to taste
4 sprigs fresh basil, or to taste
kitchen string
1/4 cup pesto
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground fennel seeds
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup oil for frying

1
Season fish cavities with salt and pepper.
2
Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.
3
Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.
4
Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
5
Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
6
Heat 1/2 inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes. Flip and cook the other side until browned, about 8 minutes more. Remove string and serve with reserved lime wedges.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 (1 1/2 pound) whole red snappers, salt and ground black pepper to taste, 1 lime, halved, 1/4 onion, thinly sliced, or to taste, and more.

Yes, Pan-Fried Red Snapper With Basil falls under the Soups & Stews 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.

Pan-Fried Red Snapper With Basil

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