Recipes Crisp Whole Red Snapper with Sesame-Citrus Sauce 4.0 (1) 2 Reviews A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is a classic not to be missed. Be sure to serve the fish with plenty of steamed rice. By Food & Wine Editors Updated on February 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Melanie Acevedo Total Time: 30 mins Yield: 4 servings Ingredients 2 whole red snappers (1 1/2 to 1 3/4 pound each), cleaned and scaled Cooking oil, for frying 6 tablespoons canned low-sodium chicken broth or homemade stock 2 tablespoons plus 2 teaspoons soy sauce 2 tablespoons lime juice 4 teaspoons fresh orange juice 2 teaspoons sesame oil 1/2 teaspoon grated fresh ginger 2 scallions, including green tops, cut into thin slices Directions Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 375°F. Carefully add the fish, letting the tails stick out of the pan if necessary. Let the fish cook, without moving them, until crisp and browned, about 9 minutes. Using a large spatula, carefully turn each fish. Continue cooking until crisp and browned and just done, about 7 minutes longer. Drain on paper towels. Meanwhile, in a small glass or stainless steel bowl, combine the broth, soy sauce, lime juice, orange juice, sesame oil, grated ginger, and scallions. Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the sauce. Note Fish alternatives: In place of the whole red snapper, you can use whole sea bass, porgies, or rockfish of the same weight. Suggested pairing A crisp, acidic white wine will be best with the citrus flavors of this dish. Try a Sauvignon Blanc from the Loire Valley in France (Sancerre) or a Pinot Blanc from the Alsace region. Rate it Print