Such a deliciously awesome first moment (head included), I think I may have crunched on a fried eyeball... 🤫. One of the tails took a little while to work his way into the hot oil skillet, so I may invest in a larger pan, but the cuteness of it made us laugh and bite right in. :) Next time around I'll be frying the one I actually catch! A summer event. Friday's Fish Fry it is. »More below...
'Summer done well: ♫ This Is Stereo Gringos...
Stereo Gringos - Belavista Boulevard (Del Sol Mix)
Ingredients (Serves 2):
2 Wild Red Snappers*
1 lemon
¾ cup white vinegar
1 ½ - 2 teaspoons fine iodized salt
1 teaspoon ground red cayenne pepper (or black pepper)
4 sprigs of fresh thyme, chopped
2 tablespoons scallions (green onions), chopped
2 cups pure sunflower oil (or canola oil)
1 lime
Directions:
*Lots of fine bones in our red snappers. Serious extra caution needed if serving to our young kids with 'combing' through the cooked fish and then some, serving only small bite-sized pieces.
Remove any extra outer fins from the fish using kitchen scissors. Wear safety gloves to handle all the sharp fins! Refresh and rinse the already (gutted and cleaned) snappers with the lemon, vinegar and cool running water. Pat dry with paper towels and make 3 medium slits on each side of the snapper. Season both sides (head, tails and inner side slits included) with the salt and pepper. Place the thyme and scallions inside the side slits of each fish. Set aside for 15 - 20 minutes.
In a large enough skillet, heat the oil over medium-high heat. Carefully place the snapper in the hot oil and fry for 5 - 7 minutes per side (until crisp and tanned). Remove the cooked snapper from the skillet and place on a plate with paper towels to absorb the excess oil.
Squeeze the juices of ½ of a fresh lime over both snappers.
Enjoy warm as is, or with bammy (baked cassava/ yucca), steamed rice, potatoes, or side salad.
Happy summering! Stay safe & hydrated.
