Pan-Fried Red Snapper with Basil

Red snapper is stuffed with basil and lime, covered in pesto, and dredged in seasoned flour before pan-frying to crispy perfection.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 326 Calories

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• salt and ground black pepper to taste
• 1 ½ teaspoons chili powder
• ¼ cup pesto
• 1 cup oil for frying
• 1 lime, halved
• kitchen string
• 2 (1 1/2 pound) whole red snappers
• ¼ onion, thinly sliced, or to taste
• 4 sprigs fresh basil, or to taste
• 1 ½ teaspoons ground fennel seeds

Recipe Instructions

Step 1

Season fish cavities with salt and pepper.

Step 2

Cut 1/2 of the lime into wedges and the other 1/2 into thin slices. Fill fish with lime slices, onion, and basil.

Step 3

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.

Step 4

Cut a few shallow slashes in a crosshatch pattern on both sides of the fish. Cover with pesto.

Step 5

Blend flour, fennel seeds, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Dredge fish in the mixture.

Step 6

Heat 1/2 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, about 8 minutes more. Remove string and serve with reserved lime wedges.