This featured recipe for Crispy Whole Fish from the “Lodge At Black Pearl Cookbook” serves up a fresh way to make a Cuban-style fish dinner. This is a wonderful way to enjoy the day’s catch with your family and friends! ~ The Editors
Family fishing trips in the Florida Keys were always worthwhile. We’d return to Bud and Mary’s Marina with a cooler full of fish, a bit of sunburn, and memories of a fun day spent together. We love to eat “Cuban style” when we catch a lot of snapper. Crispy whole fish served with black beans, yellow rice and plantains is a favorite dinner for us. I usually make a fresh salsa, throwing in mango, or other fresh fruits/vegetables I have on hand.
Remove scales, guts, and gills. Trim sharp bone tips from fins with scissors. Score diagonally with a sharp knife on both sides. Mix the salt, garlic and pepper together in equal amounts based on the number of fish you are frying. I use 1/4 tsp of each for each fish, so 4 fish = 1 tsp of each. Sprinkle mixture inside cavity, over skin, and in scored flesh. Place rosemary sprigs inside cavity and pull through mouth so it’s secure.
Heat oil to 350 degrees F and slip fish (one at a time, if necessary, to prevent overcrowding) into hot oil. Fry 4 minutes; turn over and fry for a few minutes until cooked through and golden brown.
Continue reading the recipe for Crispy Whole Fish from the Lodge at Black Pearl Cookbook here.