Salt-Baked Red Snapper
There are three types of salting of fish:
Recipe Summary Salt-Baked Red Snapper
Fish crusted with salt is an old Mediterranean trick. The fish is moist and flavorful, and the salt crust can be used on other whole small firm white fish.
Ingredients | Salting Fish Procedure1 (2 pound) whole red snapper, cleaned, not scaled3 pounds kosher salt1 ½ cups all-purpose flour1 cup water, or more as neededDirectionsPreheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.Mix salt and flour together in a bowl; mix water in gradually until a thick paste forms.Spread 1/3 of the salt mixture onto prepared baking sheet to form 1/2-inch thick bottom crust. Place snapper onto bottom crust; cover fully with remaining salt mixture to form 1/2-inch thick top crust.Bake in the preheated oven until crust is golden brown, 25 to 30 minutes.Crack crust with a fork; remove crust and skin from snapper to serve.A smaller (1 1/2-pound) snapper can be used for this recipe, if desired.I recommend not testing the fish for doneness. It will be done when the crust is golden brown.Nutrition data for this recipe includes the full amount of salt crust ingredients. The actual amount of salt consumed will vary.Info | Salting Fish Procedureprep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 1 2-pound snapper
TAG : Salt-Baked Red SnapperSeafood, Fish,
Images of Salting Fish Procedure
Salting Fish Procedure / Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century.
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