PAN-FRIED WHOLE SNAPPER

H2O_Whole_Snapper_BIG

 

H2O RESTAURANT
DAN DUNN
 

1 small snapper, 1-2 lbs., gutted and scaled
1 cup cornstarch
1 cup canola oil
Salt & pepper
Egg wash

Heat oil in a large cast iron skillet or a fryer. Dip snapper in eggwash and then dust the snapper with cornstarch. Place fish in hot oil and cook for approximately 12 minutes on each side. May finish cooking in a pre-heated oven. Serve with jasmine rice and pickled vegetables.