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Crispy Whole Snapper

Crispy Whole Snapper

By Chef Chai Chaowasaree
February 20 - 26, 2011

Sun-dried Tomato Citrus Beurre Blanc
Serves 2

Ingredients:

  • Crispy Whole Snapper Sun-dried Tomato Citrus Beurre Blanc
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  • 1 piece whole Snapper, about 2 pounds (or two fish, 1 pound each)
  • salt and pepper, to taste
  • 2 tablespoons all-purpose flour to dust over fish
  • oil for deep-frying fish

Preparation:

  1. Clean and dry Snapper and crosshatch cut in 1-inch squares.
  2. Season with salt, pepper and dust with all-purpose flour.
  3. In a deep pot or pan, add oil and bring heat up to about 350-375 degrees and deep fry whole fish until it turns light-brown or until crispy. Set aside.

Ingredients for Sauce

  • 1/4 cup orange juice
  • 1/4 cup white wine
  • 1 cup chicken stock
  • 2 cloves chopped shallot
  • 1 clove chopped garlic
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped carrot
  • 2 bay leaves
  • 10 whole black peppercorns
  • 1 tablespoon sugar (use depends on how sweet the orange is)
  • pinch of salt, to taste
  • 1 tablespoon chopped sun-dried tomato
  • 1 tablespoon chopped-fresh herbs (Thyme, Parsley, Chives, Tarragon, Basil and Marjoram)
  • 2 tablespoons unsalted butter

Preparation:

In a sauce pot on medium heat, add orange juice, white wine, chicken stock, garlic, shallot, celery, carrot, bay leaves and pepper corn. Bring to a boil then simmer on medium-low heat, or until liquid is reduced to a quarter pot. Strain and keep the liquid only.

Add sugar, salt and sun-dried tomato, stir for a few seconds, then add butter. Stir until butter is incorporated well. Turn off heat. Add chopped-fresh herbs. Serve with crispy whole fish.