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Receta Bossa's Whole Fried Red Snapper With Tomato Garlic Broth

Name: Bossa's Whole Fried Red Snapper With Tomato Garlic Broth
Ingredients: Tomato-Garlic Broth (in recipe); 4 x red snapper (1-1 1/4-lb.) gutted, cleaned and boned with head and tail intact (see note); 1 c. buttermilk Canola or possibly vegetable oil for frying; 2 c. self-rising flour; 1/2 c. paprika; 1 Tbsp. grnd black pepper; 2 Tbsp. each: chili pwdr and kosher salt; 1 tsp each: cayenne pepper and cumin; 1/4 c. cornmeal; 4 c. Spanish rice or possibly rice pilaf

de Global Cookbook

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Ingredientes

Tomato-Garlic Broth (in recipe)
4 x red snapper (1-1 1/4-lb.) gutted, cleaned and boned with head and tail intact (see note)
1 c. buttermilk Canola or possibly vegetable oil for frying
2 c. self-rising flour
1/2 c. paprika
1 Tbsp. grnd black pepper
2 Tbsp. each: chili pwdr and kosher salt
1 tsp each: cayenne pepper and cumin
1/4 c. cornmeal
4 c. Spanish rice or possibly rice pilaf

Direcciones

Make Tomato-Garlic Broth.
Place fish in large, shallow dish. Coat outside and inside of fish well with buttermilk; allow to marinate 10 min.
In a deep skillet or possibly large fryer at medium-high, heat to 350 degrees sufficient oil to cover fish. While oil is heating, mix flour, paprika, black pepper, chili pwdr, salt, cayenne, cumin and cornmeal. Drain buttermilk from one fish.
Dredge in flour mix, making sure flour is dry inside and outside fish before frying.
Batter and fry fish, one at a time, till crisp and golden brown, 6 to 8 min. Carefully transfer to paper towels to drain.
Reheat Tomato-Garlic Broth. Arrange fish and rice on top of four hot plates; ladle Broth around food. Serve warm.
Makes 4 servings.
Tomato-GarlicBroth In a large saucepan, bring 4 c. seafood stock and 2 Tbsp. tomato paste to a boil and let simmer 10 min. In a sauta pan over medium burner, heat 1/4 c. extra virgin olive oil; stir in 10 thinly sliced garlic cloves and slowly cook till golden brown, about 3 min (lower heat if necessary, but don't allow to burn).
Combine with stock and add in three skinned, seeded and diced tomatoes, 1/2 tsp. each chopped thyme and basil, 1 tsp. chopped ginger and juice of 1 lime. Add in salt and grnd black pepper to taste. Simmer till sauce thickens slightly and remove from heat. Keep hot.
Note: Chef Micah Martello bones the fish by carefully filleting both sides between tail and head, then using scissors to snap off the backbone at both ends.