How To Make Pan-Fried Red Snapper with Basil
This pan-fried red snapper is not only stuffed with limes, onion, and basil but it is also crispy and bursting with flavors, perfect for a filling meal.
- 1½lbred snappers
- salt and ground black pepper,to taste
- ¼onion,thinly sliced, or to taste
- 4sprigsfresh basil,or to taste
- kitchen string
- 1½cupsall purpose flour
- 1½tspground fennel seeds
- 1½tspchili powder
- 1tspground black pepper
- 1cupoil,for frying
Season fish cavities with salt and pepper.
Cut ½ of the lime into wedges and the other ½ into thin slices. Fill fish with lime slices, onion, and basil.
Poke a hole through both sides of the cavity in order to tie it closed. Push a piece of string through the holes using the handle of a spoon. Tie fish shut and trim strings as needed.
Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.
Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.
Heat ½-inch oil in a large skillet over medium-high heat. Add fish. Cover and cook until golden, about 8 minutes.
Flip and cook the other side until browned for about 8 minutes more. Remove string and serve with reserved lime wedges.
- Calories: 448.47kcal
- Fat: 31.47g
- Saturated Fat: 2.67g
- Trans Fat: 0.11g
- Monounsaturated Fat: 17.54g
- Polyunsaturated Fat: 8.22g
- Carbohydrates: 20.77g
- Fiber: 1.61g
- Sugar: 0.41g
- Protein: 20.63g
- Cholesterol: 32.14mg
- Sodium: 370.13mg
- Calcium: 60.03mg
- Potassium: 423.37mg
- Iron: 1.78mg
- Vitamin A: 37.76µg
- Vitamin C: 4.35mg
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