Crispy Whole Snapper
Sun-dried Tomato Citrus Beurre Blanc
- 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
- Clean and dry Snapper and crosshatch cut in 1-inch squares.
- Season with salt, pepper and dust with all-purpose flour.
- 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
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.