Whole Crispy Snapper with Roasted Shellfish Butter and Creole Paella

Whole Crispy Snapper with Roasted Shellfish Butter and Creole Paella
Serves 4
An adventurous recipe for whole snapper
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  1. 1 cup sliced cremini mushrooms
  2. 1 tablespoon canola oil
  3. Kosher salt, to taste
  4. Ground black pepper, to taste
  5. 2 tablespoons unsalted butter, divided
  6. 1 cup sliced red onion
  7. Vegetable oil, for frying
  8. 4 (1 1/2- to 2-pound) whole snappers, cleaned, scaled, and rinsed
  9. 2 1/2 cups cornstarch
  10. 1 1/2 cups all-purpose flour
  11. 1/2 cup Creole seasoning
  12. 6 cups cooked saffron rice
  13. 1/2 cup teardrop or grape tomatoes, halved
  14. 1/2 cup sliced green onion
  15. Roasted Shellfish Butter, recipe follows
  16. Garnish: grilled lemon halves, chopped fresh cilantro
  1. Preheat oven to 475°. Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, combine mushrooms, canola oil, and salt and pepper to taste. Place in one layer on prepared baking sheet, and bake until browned, 12 to 15 minutes. Set aside.
  3. In a large skillet, heat 1 tablespoon butter over medium-low heat until melted and foaming. Add red onion; cover and cook until tender, about 15 minutes. Uncover, increase heat to medium, and cook, stirring occasionally, until browned, 8 to 10 minutes. Season to taste with salt and pepper; set aside.
  4. In a large Dutch oven, pour vegetable oil to a depth of 2 inches, and heat to 350° on a deep fry or candy thermometer.
  5. Cut 3/4-inch-deep lines diagonally into fish from head to tail. Liberally season each fish inside and out with salt and pepper.
  6. In a large shallow roasting pan or dish, combine cornstarch, flour, and Creole seasoning. Dredge fish in cornstarch mixture, shaking off excess.
  7. Fry fish until golden brown, 5 to 6 minutes. Check fish for doneness along the top fin by head; that will be the last to cook. Drain fish on a paper towel-lined platter.
  8. In a large sauté pan, melt remaining 1 tablespoon butter over medium-high heat. Add caramelized onions, roasted mushrooms, and cooked rice, stirring until mixture is hot. Add tomatoes and green onion, stirring to combine.
  9. Divide rice mixture among 4 serving plates. Place fish on rice; drizzle with Roasted Shellfish Butter, and garnish with grilled lemon and cilantro, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Roasted Shellfish Butter
Yields 1
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  1. 4½ teaspoons vegetable oil
  2. ½ pound raw shrimp shells
  3. ½ medium onion, diced
  4. ½ stalk celery, diced
  5. ½ carrot, peeled and diced
  6. 1 bay leaf
  7. 3 black peppercorns
  8. 1½ teaspoons tomato paste
  9. 1 cup white wine
  10. ½ cup water
  11. 2 shallots, diced
  12. 1½ large sprigs thyme
  13. ¼ cup heavy whipping cream
  14. 1 cup unsalted butter, diced
  15. ½ teaspoon salt
  16. ⅛ teaspoon ground white pepper
  1. In a medium saucepan, heat vegetable oil over high heat; cook shrimp shells, onion, celery, carrot, bay leaf, and peppercorns until onion is translucent. Add tomato paste, and cook until browned. Stir in wine and ½ cup water. Simmer until liquid is reduced by half.
  2. Strain mixture through a wire-mesh sieve into a small saucepan, discarding solids. Add shallot and thyme, and cook over medium-high heat until almost all liquid has evaporated. Add cream, and slowly whisk in butter, one piece at a time, until melted and smooth. Strain butter mixture through a wire-mesh sieve, discarding solids. Add salt and white pepper. Keep warm until serving.
Louisiana Cookin https://www.louisianacookin.com/


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