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For the traditional Ghana recipe of preparation, see this recipe – Grilled Tilapia.įried Red Snapper was almost always accompanied by the two chili sauces kpakpo shito and or shito din. With the exception of cleaning the fish, a sprinkle of fresh lemon juice and flakes of sea salt the fish was left intact. Frying the fish until almost crispy, I understand was and is still useful for preservation purposes dating back from the days when refrigeration did not exist. Also, in Ghana, fish (known as Kenan in Accra) is then generally fried on both sides (between 7-12 minutes), until most of the moisture is drawn out.
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In Ghana, after the fish is cleaned the gills and fins are also removed. A couple of slits are made in each fish and filled with an aromatic marinade made up of ginger, pepper (chili) and salt. The traditional preparation of Red Snapper was similar to how tilapia is prepared for either grilling or frying in Ghana. Perhaps it was the most commonly available or the most palatable in combination with Kenkey. Anyone who grew up along Accra’s coast in Ghana as I did, had Red Snapper with the ubiquitous Kenkey meal.
#Fried snapper how to
This white textured fish taught me how to eat whole fish without thinking twice about sharp bones. Fry for a few minutes on the first side but do not turn until it is ready. Dredge in flour and make sure to get flour into those crevices so they are also nice and crispy. Heat the skillet for a few minutes over medium heat. I have and do enjoy other fish, but fried Red Snapper will always have the rather prestigious status as my first love. Add enough oil to cover at least 1-1/2 inches of depth. The only difference was the discovery did not suddenly trigger a “moving on from Red Snapper” experience in the same way as discovering walking triggered a refusal to crawl. I suppose it must have been like discovering how to walk after months of crawling as a child. Garnish with rosemary leaves, orange zest and one tablespoon (15 milliliters) of the clarified butter.At some point in my life I finally realised that Red Snapper was not the only fish in the world. Ingredients 2 tbsp Olive Oil 4 fillet Red Snapper 1 cup Oil for frying tsp salt 4 cloves Chopped Garlic tbsp Ground Cumin 1 fresh lime juice 2 cup.Serve immediately over smashed fingerling potatoes.As this is happening, slice the orange and squeeze in juice.Bring to a boil, and cook for another three to four minutes.Flip the fish, and add the clarified butter to the pan.Fresh fish usually has bright and clear eyes.
#Fried snapper skin
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One at a time, press down on the potato with the bottom of a frying pan to ‘smash’ it.Pat fillets dry with a paper towel and serve. Fry the fillets in hot oil for 5 minutes on each side until fish flakes easily when tested with a fork. Dip the red snapper fillets in the buttermilk then coat each side with the dry mixture. Remove from heat, and place potatoes on a cutting board. In a medium bowl, mix all of the dry ingredients together.Place potatoes on a baking tray with parchment paper, and bake for 12-15 minutes, or until soft.In a mixing bowl, toss potatoes in olive oil.